appetizers/ Brunch/ Foods of the World/ Italian/ Lunch/ Tips and Tricks/ Top 10 Must Have Recipes/ Uncategorized

Cauliflower Cakes with Marinara

January 26, 2018 (Last Updated: February 19, 2021)

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 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 my snacking requirements.

 

Cauliflower Cakes with MarinaraLook 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.

 

 

 

 

Cauliflower Cakes with Marinara

 

 

 

Equipment needed for Cauliflower Cakes with Marinara

  • 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 Cauliflower Cakes with Marinara

  • 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 from the recipe.
  • Some stores even carry the organic frozen riced cauliflower, which 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 on the recipe.

 

 

 

Step by step instructions for Cauliflower Cakes with Marinara

  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 shaft with an ice cream scoop.)
  6. Bake in a preheated oven of 400° F for 18-20 minutes, depending on your oven.
  7. Remove the metal muffin tins from the oven and let them slightly cool on the 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.

 

 

 

 

Crispy Cauliflower Cakes with Marinara Sauce

Cauliflower Cakes with Marinara

hmccallum
Baked cauliflower cakes with marinara sauce are shockingly delicious, perfectly crispy, and lower-carb appetizers your guests will love
4.92 from 24 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Appetizer
Cuisine American
Servings 12 People
Calories 114 kcal

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
 

  • Preheat the oven to 400 degrees F
  • 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.
  • 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.
  • Pretreat the small muffin tins with cooking spray to prevent the cauliflower cakes from sticking.
  • 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)
  • Bake in a preheated oven of 400° degrees F for 18-20 minutes depending on your oven.
  • 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.
  • Serve with your favorite Marinara Sauce while warm.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Serving: 01Calories: 114kcalCarbohydrates: 13gProtein: 7gFat: 4gSaturated Fat: 2gCholesterol: 55mgSodium: 422mgPotassium: 352mgFiber: 2gSugar: 4gVitamin A: 516IUVitamin C: 31mgCalcium: 141mgIron: 2mg
Keyword Cauliflower Cakes, Marinara Sauce
Tried this recipe?Let us know how it was!

 

 

 

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 Cauliflower Cakes with Marinara Sauce

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2013 unauthorized use and duplication of content/ material without express and written permission from this blog’s author and owner are 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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47 Comments

  • Reply
    cookingchat (@cookingchat)
    December 13, 2019 at 6:08 am

    What a delicious and creative way to enjoy some Marinara sauce and cauliflower! Good to find another way to enjoy cauliflower too.

    • Reply
      hmccallum
      December 13, 2019 at 3:11 pm

      I love cauliflower and I’m so thrilled to receive your positive feedback on this recipe for Cauliflower Cakes with Marinara!

  • Reply
    Jack
    December 13, 2019 at 6:05 am

    This Cauliflower Cakes with Marinara is a great way to use cauliflower, these cauliflower cakes are really delicious.

    • Reply
      hmccallum
      December 13, 2019 at 3:10 pm

      Thank you, Jack! So glad you enjoyed the recipe. Have an awesome day.

  • Reply
    Luci Cook
    April 9, 2019 at 1:19 pm

    Scrumptious. That is a really great appetizer, I’ll have to make these soon and add some cheese.

    • Reply
      hmccallum
      April 10, 2019 at 1:06 am

      Hello, Luci sounds like an awesome plan. I hope you enjoy the Cauliflower cakes as much as we did. Have a wonderful night.

  • Reply
    Pam
    April 9, 2019 at 12:21 pm

    Loving that you combined all of my favorite flavors into a dish that’s also healthy!

    • Reply
      hmccallum
      April 10, 2019 at 1:05 am

      Hi, there, Pam! I am so thrilled to hear you enjoy the recipe idea. I hope you’ll be back to share how yours came out. Have a great night.

  • Reply
    Sara Welch
    April 9, 2019 at 11:57 am

    What a great idea for an appetizer or snack! Perfect bites of pure Cauliflower comfort food!

    • Reply
      hmccallum
      April 10, 2019 at 1:05 am

      Hello Ms. Sara, always nice to see a friendly face. I hope you’ll enjoy these cauliflower cakes. Let me know how yours turn out. Have a wonderful night.

  • Reply
    Caroline
    April 9, 2019 at 11:13 am

    These sound like tasty little Cauliflower Cakes, nice as an option on an appetizer plate

    • Reply
      hmccallum
      April 10, 2019 at 1:04 am

      Hey there, and good evening Caroline, so happy you came by the blog and shared your thoughts on these yummy cauliflower cakes—enjoy!

  • Reply
    Andrea Metlika
    April 9, 2019 at 10:48 am

    Looks like a fabulous and flavorful bite of Cauliflower cakes.

    • Reply
      hmccallum
      April 10, 2019 at 1:03 am

      Good evening, Andrea, thank you so much for stopping by the blog and sharing your comment. Let me know what you think when you make the Cauliflower cakes. Have a great night.

  • Reply
    Barb Black
    July 23, 2018 at 3:46 pm

    Can you post the link to the sauce you make?
    Thanks
    Barb

    • Reply
      Heidy McCallum
      July 23, 2018 at 3:47 pm

      Hi Barb, thanks for stopping by. I will have to do a blog post soon for that. For now, I will msg you.

  • Reply
    Victor
    July 23, 2018 at 3:45 pm

    Hey these look really good. Do you think I could use broccoli instead? I love cauliflower but the kids hate it. Thanks in advance.

    • Reply
      Heidy McCallum
      July 23, 2018 at 3:48 pm

      Hi, there Victor, I don’t see why you can’t try it and see. What would it hurt? Let me know.

  • Reply
    The Foodie Affair
    January 26, 2018 at 2:58 pm

    These cauliflower cakes look tasty! Perfect appetizer to add to a spread!

    • Reply
      hmccallum
      January 29, 2018 at 7:22 am

      Thank you,they were soo delicious!

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