5 from 8 votes
Crispy Cauliflower Cakes with Marinara Sauce
Cauliflower Cakes with Marinara
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
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.
Course: Appetizer
Cuisine: American
Keyword: cauliflower, Cauliflower Cakes, Marinara Sauce
Servings: 6 People
Author: hmccallum
  • 3 cups Cooked cauliflower florets
  • 1 cup Panko breadcrumbs
  • 1/2 cup Parmesan-Romano cheese blend
  • 1/4 cup Chopped parsley
  • 2 tablespoons Sliced scallions
  • 1 teaspoon 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
  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.