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 eat 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 didn’t see much I was interested in snacking on. I was in one of those dipping something in Marinara Sauce moods, so I decided to make these cauliflower cakes and fill all my snacking requirements.

 

Crispy Cauliflower Cakes with Marinara SauceLook how crispy and delicious these Cauliflower Cakes look when they come out of the oven. I have to admit I snatched one of the Cauliflower cakes up immediately to test it out as soon as it cooled enough to test. Hit the spot too. The crunchy outside, soft inside, was a perfect texture combination to my taste buds.

 

 

 

 

What's not to love about these Crispy Cauliflower Cakes with Marinara Sauce? These easy to make, husband approved Cauliflower Cakes are delicious!The one thing I love about these Cauliflower Cakes with Marinara Sauce is that I could efficiently 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–easy to accomplish either one.

 

 

 

 

What's not to love about these Crispy Cauliflower Cakes with Marinara Sauce? These easy to make, husband approved Cauliflower Cakes are delicious!

 

 

 

Equipment needed:

  • A steamer pot with the basket
  • Food processor or chopper
  • Mixing bowls
  • Measuring spoons and cups
  • Cheese grater
  • A scooper or large tablespoon
  • Sharp kitchen knife
  • Large or small muffin tins
  • Hot pads
  • Bakers rack

 

 

 

Ingredients you will need for this recipe:

  • Three cups of cooked cauliflower florets
  • One cup of panko breadcrumbs
  • 1/2 of a cup freshly grated Pecorino Romano cheese
  • 1/4 of a cup chopped parsley
  • 1/4  cup of sliced scallions 
  • One teaspoon dried Italian herb blend
  • Kosher salt to own taste
  • freshly ground black pepper to own taste
  • Two eggs,  lightly beaten
  • Cooking spray
  • Favorite Marinara Sauce heated

 

 

 

 

Tips on choosing cauliflower:

  • Choosing the right cauliflower: Cauliflower heads should be firm and tightly closed. White varieties should be very pale, with no dark “sunburned” spots. Reject any heads that show signs of softness, that’s the start of spoilage.
  • Storing cauliflower for later use: Though it seems durable, cauliflower is extremely perishable. Keep it tightly wrapped in the crisper drawer of the refrigerator.

 

 

 

Time-saving techniques: 

  • If you are running short on time, you can use organic frozen cauliflower to substitute the fresh cauliflower. Just let the cauliflower thaw beforehand or defrost in the microwave oven. That will cut out about 6-8 minutes’ time from the recipe.
  • Some stores even carry the organic frozen riced cauliflower, and that will cut out another step in the Cauliflower cake recipe saving 2-3 minutes.
  • Look for grated Pecorino Romano cheese in the deli section at the market to save about 4 minutes’ time on the recipe.

 

 

Step by step instructions:

  1. Be sure to Preheat the oven to 400 degrees F ahead of time
  2. In a food processor or food chopper, chop the cooked cauliflower florets until they are in tiny pieces, do not puree the cauliflower. You are looking for a coarsely grated texture. (see my time-saving tips for the cauliflower cakes.)
  3. In a large glass mixing bowl combine; cooked and chopped cauliflower, 2 cups of panko breadcrumbs, 1 of a cup of Parmesan-Romano cheese blend, ½ of a cup chopped parsley, ¼ of a cup sliced scallions, Kosher salt to taste, freshly ground black pepper to taste, and three lightly beaten eggs, stir to combine the ingredients.
  4. Pretreat the large or small muffin tins 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 little cake. (I filled mine to the top of the hole with an ice cream scoop.)
  6. Bake in a preheated oven of 400° degrees F for 18-20 minutes, depending on your oven.
  7. Remove the metal muffin tins from the oven and let them slightly cool on bakers rack or heat resistant surface before removing the cauliflower cakes from the muffin tin. They should quickly come out of the pretreated tin, but if you are having an issue using a teaspoon to lift out the Cauliflower cakes.
  8. Serve with your favorite Marinara Sauce while warm.

 

 

 

 

5 from 24 votes
Crispy Cauliflower Cakes with Marinara Sauce
Cauliflower Cakes with Marinara
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Baked cauliflower cakes with marinara sauce are shockingly delicious, perfectly crispy, and lower-carb appetizers your guests will love

Course: Appetizer
Cuisine: American
Keyword: Cauliflower Cakes, Marinara Sauce
Servings: 12 People
Author: hmccallum
Ingredients
  • 6 cups Cooked organic cauliflower florets steamed (about 1 large head of cauliflower) see tips on blog
  • 2 cups Panko breadcrumbs
  • 1 cup Pecorino Romano cheese see the tips on my blog
  • ½ cup Chopped organic fresh parsley
  • ¼ cup Sliced organic scallions or spring onions
  • 2 teaspoon dried organic Italian herb blend Rosemary, parsley, basil, thyme, oregano, etc
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 3 large Eggs lightly beaten
  • Cooking spray to pretreat muffin tins
  • 2-3 cups Favorite Marinara Sauce heated
Instructions
  1. Preheat the 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. You are looking for a coarsely grated texture.

  3. In a large bowl combine; cooked and processed cauliflower, 2 cups of panko breadcrumbs, 1 of a cup of Parmesan-Romano cheese blend, ½ of a cup chopped parsley, ¼ of a cup sliced scallions, Kosher salt to own taste, freshly ground black pepper to own taste, and 3 lightly beaten eggs, stir to combine the ingredients.

  4. Pretreat the small muffin tins 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 18-20 minutes depending on your oven.

  7. Remove the metal muffin tins from the oven and let them slightly cool on a heat resistant surface before removing the cauliflower cakes from the muffin tin. They should easily come out of the pretreated tin, but if you are having an issue using a teaspoon to lift out the Cauliflower cakes.

  8. Serve with your favorite Marinara Sauce while warm.

 

 

 

Don’t forget to use the Pin and Print Options to save this recipe for later!

 

 

 

 

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

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013 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.

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