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4 from 2 votes
Crispy Cauliflower Cakes with yogurt dipping sauce | https://www.theroastedroot.net
Crispy Cauliflower Cakes with Yogurt Dipping Sauce
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Author: Julia
For the Crispy Cauliflower Cakes
  • 2.5 cups cauliflower florets
  • 1 russet potato quartered lengthwise
  • 1 1/2 tablespoons olive oil
  • ½ cup fontina or gruyere cheese shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg lightly beaten
  • 3/4 cup gluten-free panko breadcrumbs
  • 3 tablespoons grated Parmesan cheese
For the Yogurt Dipping Sauce
  • 1/2 cup plain yogurt
  • 1 tablespoon green onion finely chopped
  • Zest of 1 lemon
  • 1 clove garlic minced
  • Pinch of salt
To prepare the yogurt sauce
  1. Mix all ingredients in a bowl and refrigerate until ready to serve.
To prepare the cauliflower cakes
  1. Preheat the oven to 400?F.
  2. Arrange the cauliflower florets and potato wedges on a baking sheet and drizzle them with olive oil. Bake for 35 minutes, stirring once half-way through. Cauliflower florets should be browned and potato wedges should be soft when poked with a fork. Leave the oven at 400 degrees
  3. Add the roasted cauliflower and potato to a blender or food processor and pulse several times just until mixture is chunky but not smooth.
  4. Pour the cauliflower/potato mixture into a mixing bowl along with the lightly beaten egg, fontina cheese, salt and pepper. Mix well to combine, then form patties out of the mixture
  5. Pour the panko breadcrumbs and parmesan cheese onto a plate and mix together.
  6. Dip the patties in the breadcrumbs/parmesan mixture to coat them.
  7. Place patties on a well-oiled or parchment-lined baking sheet.
  8. Bake cauliflower cakes for 25 minutes at 400 degrees, flipping them half-way through baking.
  9. Serve with yogurt sauce on top.