Cauliflower Cakes with Marinara

What’s not to love about these Crispy Cauliflower Cakes with Marinara Sauce? These amazingly easy to make, husband approved Cauliflower Cakes will be one of those sinfully delicious, flavorful, yet almost guilt-free snacks you’ll love to nosh on with your favorite Marinara Sauce.

Yesterday was one of those days I was craving cauliflower, yet I also wanted something that was snack orientated. I decided to look at a few recipes on Pinterest but really didn’t see much I was interested in snacking on. I was in one of those dipping something in Marinara moods; so I decided to make these cauliflower cakes and fill all my snacking requirements in one sh

Look how crispy and delicious these bad babies look when they come out of the oven. I have to admit I snatched one up immediately to test out as soon as it cooled enough to test. Totally hit the spot too. The crunchy outside, soft inside was a perfect texture combination to my taste buds.

The one thing I really love about these Cauliflower Cakes with Marinara Sauce is that I could easily serve them just plain Jane with Marinara Sauce or make them look like a fancy eye-catching appetizer for my dinner guests, by simple toppings and garnishes. As you can see from the image above and the one below–totally easy to accomplish either one.

Things you will need for this recipe

• 3 cups of cooked cauliflower florets
• 1 cup of panko breadcrumbs
• 1/2 of a cup Parmesan-Romano cheese blend
• 1/4 of a cup chopped parsley
• 2 tablespoons of sliced scallions
• 1 teaspoon dried Italian herb blend
• Kosher salt to own taste
• fresh ground black pepper to own taste
• 2 eggs lightly beaten
• cooking spray
• Favorite Marinara Sauce heated

5 from 3 votes

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Cauliflower Cakes with Marinara

Amazingly easy to make, husband approved Cauliflower Cakes will be one of those sinfully delicious, flavorful, yet almost guilt-free snacks you’ll love to nosh on with your favorite Marinara Sauce.

Author: Heidy L. McCallum

Ingredients

• 3 cups of cooked cauliflower florets
• 1 cup of panko breadcrumbs
• 1/2 of a cup Parmesan-Romano cheese blend
• 1/4 of a cup chopped parsley
• 2 tablespoons of sliced scallions
• 1 teaspoon dried Italian herb blend
• Kosher salt to own taste
• fresh ground black pepper to own taste
• 2 eggs lightly beaten
• cooking spray
• Favorite Marinara Sauce heated

Instructions

1. Preheat oven to 400 degrees F
2. In a food processor, process the cooked cauliflower florets until they are in tiny pieces, do not puree the cauliflower.
3. In a large bowl combine; cooked and processed cauliflower, 1 cup of panko breadcrumbs, 1/2 of a cup of Parmesan-Romano cheese blend, 1/4 of a cup chopped parsley,2 tablespoons of sliced scallions,Kosher salt to own taste, fresh ground black pepper to own taste, and 2 lightly beaten eggs, stir to combine.
4. Pretreat a small muffin tin with cooking spray to prevent the cauliflower cakes from sticking.
5. Scoop an even amount of the cauliflower batter in each small muffin hole and press down to form a small cake. (I filled mine to the top of the hole)
6. Bake in a preheated oven of 400 degrees F for 15-18 minutes.
7. Remove from the oven and let slightly cool before removing from the muffin tin. They should easily come out of the pretreated tin, but if you are having an issue use a teaspoon to lift out the Cauliflower cakes.
8. Serve with your favorite Marinara Sauce while warm.

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.