Baked Cauliflower & Cheese Cakes

My husband and I went to a friends house this summer and they treated us to these delicious gluten-free, baked cauliflower and cheesy goodness. I had to have the recipe! This past weekend - for my socially distanced, outside, fireside birthday happy hour with girlfriends - I thought these would be a prefect, make-ahead, easy appetizer. I made up individual plates with 3 little pancakes per plate and had the plates ready to serve. I made these according to the recipe, but I think you could cut back on the cheese a bit and they would still be amazing. I multiplied the recipe X 3 so we could have leftovers.

Easy appetizer to make ahead. Served warm or at room temperature.


  • 1 cup riced (or grated small side) steamed cauliflower
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • olive oil
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  1. Preheat oven to 450
  2. Combine the riced cauliflower, cheeses, egg, oregano, garlic, garlic powder, and salt
  3. Line baking sheet with parchment paper; brush paper with olive oil
  4. Spoon the cauliflower mixture onto the prepared pan, using the back of a spoon and your hands if needed, shape into small 2 - 3 inch circles
  5. Bake for 15 minutes
  6. While the cakes are baking, combine mayo and minced garlic
  7. Remove cakes from oven and cool (you can trim the little pancake-like crust with scissors to clean up the edge for a more perfect round or to make other shapes)
  8. Top with avocado slices, a dollop of aioli, and garnish with chives
  • 2 – 3 avocados, sliced
  • Chives, snipped for garnish

Recipe from:

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