Loaded Cauliflower Cakes

Potato Latkes were a staple side dish growing up in my family, and not just on the Jewish holidays! These cauliflower cakes remind me of the side dish I have always loved, while bringing so much more to the table. These fritter cakes are packed with flavor and make for a delicious healthy side dish!

Loaded Cauliflower Cakes | Lexiscleankitchen.com

Loaded Cauliflower Cakes | Lexiscleankitchen.com

  • 1 head cauliflower
  • 1/2 cup scallions, chopped
  • 1/2 yellow onion, chopped and sautéed
  • 1 garlic clove, crushed
  • Optional: 5 strips crispy nitrate-free bacon
  • Optional: 1 jalapeño, seeds removed and diced
  • 3 large organic eggs
  • 5 tbsp gluten-free organic corn meal (or gluten-free flour of choice)
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 tbsp (or more depending on quantity) extra-virgin olive oil
  • 1/2 tsp Mrs. Dash Italian Seasoning
  • 1/2 tsp Himalayan sea salt, more to taste
  • 1/4 tsp freshly ground pepper, more to taste
  • Optional: If you eat dairy & are a cheese lover, add 1/3 cup shredded cheddar to the batter
  • Optional: garnish with extra scallions and chopped bacon
  • Optional: serve with sour cream, tomato sauce, or unsweetened applesauce


  1. Chop cauliflower into florets
  2. Steam cauliflower until tender (using a steamer insert: In your pot bring about an inch of water to a boil. Place cauliflower florets in the steamer basket (and then into the pot), cover, and steam until tender, 8-10 minutes)
  3. While steaming, saute onions in a small pan and cook bacon
  4. Once steamed, place in a large bowl of ice-cold water
  5. Drain well then mash cauliflower with a potato masher
  6. Drain excess water in a colander for about 10 minutes (make sure to drain VERY well)
  7. In a bowl, whisk together bacon, eggs, scallions, jalapeño, sautéed onion, 2 tbsp corn meal, Italian seasoning, garlic, salt and pepper
  8. Add in mashed cauliflower, remaining corn meal, flour, and baking powder and mix well
  9. Heat 1 tbsp oil in large skillet
  10. Drop tablespoons of batter into the skillet and lightly flatten (I rolled mine into balls using my hands)
  11. Cook until golden brown (4-5 minutes), flip, and cook until golden brown on the other side
  12. Add more oil as needed until all cakes are cooked
  13. Place on paper towel to drain
  14. If you want them even crisper, place on baking tray and broil on high for 5 minutes
  15. Serve hot and garnish with extra chopped bacon and scallions and your desired dipping sauces


  • I tried a piece after the first batch was done and decided to add a bit more salt. Depending on your desired taste, you may want to try one and add based on your liking!
  • Adapted from: Epicurious

Loaded Cauliflower Cakes | Lexiscleankitchen.com

Loaded Cauliflower Cakes | Lexiscleankitchen.comLoaded Cauliflower Cakes | Lexiscleankitchen.com


2 thoughts on “Loaded Cauliflower Cakes

  1. These look delicious! Is there something I can use in place of the coconut flour? I don’t have any and it’s not readily available where I am. I do have spelt flour, wholemeal flours and gluten free flours. Could I use any of these? Corn meal, is that the same thing as polenta? I’m in Australia 🙂

    • Hi Bree! These should work great with any flour! So you can definitely sub out the coconut flour (and even the corn meal if you’d like) Corn meal and polenta may have a slightly different texture but basically the same! Let me know how it goes 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s