Description

These Spinach and Cheese Stuffed Cauliflower Patties are a delicious and healthy appetizer or snack option. Made with tender steamed cauliflower, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses, these patties are seasoned with garlic and onion powder for extra flavor. They can be pan-fried to a golden crisp or baked for a lighter alternative, making them perfect for any occasion.

Ingredients

Scale

Vegetables

2 cups cauliflower florets
1 cup fresh spinach

Cheeses

1/2 cup ricotta or cottage cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan

Binding & Seasoning

2 large eggs, beaten
1/2 cup breadcrumbs or almond flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Cooking

2 tablespoons olive oil or cooking spray

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Instructions

Steam and Prepare Vegetables: Steam the cauliflower florets until they are tender but still maintain some texture. Drain them thoroughly and allow to cool slightly before finely chopping or pulsing in a food processor. Meanwhile, wilt the fresh spinach in a hot pan until it just collapses, then squeeze out any excess moisture to prevent sogginess.
Mix Ingredients: In a large bowl, combine the chopped cauliflower, cooked spinach, ricotta, shredded mozzarella, and Parmesan cheese. Add garlic powder, onion powder, salt, and pepper for flavor. Gradually mix in the beaten eggs and breadcrumbs or almond flour until the mixture binds well and can hold its shape when formed.
Form Patties: Using your hands, shape the mixture into evenly sized patties approximately two to three inches in diameter and about 1/2 to 3/4 inch thick. Place the formed patties on a parchment-lined plate or tray to prevent sticking while you prepare to cook them.
Cook Patties: Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties in the skillet and cook for 3-4 minutes on each side until they are golden brown and crispy. For a lighter option, preheat the oven to 400°F (200°C) and bake the patties on a baking sheet for 20 minutes, flipping once halfway through cooking to ensure even browning.

Notes

For a gluten-free option, substitute breadcrumbs with almond flour.
Make sure to squeeze out as much moisture as possible from the spinach and cauliflower to help patties hold their shape.
Serve with a dipping sauce like marinara or a yogurt-based dip for extra flavor.
Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven.