So I was playing around in the kitchen (per usual), and this deliciousness came out of nowhere! My friend asked me to bring something healthy and yummy to her Super Bowl party on Sunday. I am definitely taking our Pulled BBQ Beef Sliders, but I wanted something else that people can just grab and go. That’s where these mini cauliflower Rosti come into play. I had a head of cauliflower in the fridge, and I just went with it. They turned out so good, I just have to share it with you.
If you’ve ever made potato Rosti, this is pretty much the same process with some minor detours. But, what I love about working with cauliflower (and potatoes) is that they are blank canvas’. You can add whatever flavors and textures you like and make it your own.
Now, these are not Whole30 or paleo friendly because I am using gluten-free flour and Parmesan cheese. I thought about using tapioca or arrowroot starch. But I knew I wanted to add Parmesan cheese so I just decided to keep things gluten-free.
I had a couple tries at cooking these. At first, I just pan fried then, on the stove but that didn’t work. They didn’t stay together as well as I wanted them to. So I thought about adding more flour or egg. But I also knew that wouldn’t be necessary. The key was to bake them. So that is exactly what I did and they turned out perfectly cooked and delicious. I had to stop eating them so I could shoot them. What’s the saying? “You can’t look into the cook’s mouth?” Well, that definitely applies here.
To finish off the cauliflower Rosti, I wanted a dip or sauce that would compliment them well. So I went with a quick homemade ranch dressing. Super easy to make, and it is delicious. If you want to go another direction with the dip, check out our Mayo-Free Avocado Dressing. It will be the perfect finisher for your cauliflower Rosti.Print
A spin on the classic potato Rosti. Cauliflower is grated and sautéed with other vegetables and herbs then formed into mini patties and baked until golden brown.
- 1 small head of cauliflower –
- 2 tbsp. Avocado oil + more for drizzling
- 1 small onion -diced
- 2 garlic cloves -finely minced
- salt and Pepper
- 2 scallions -finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 egg
- 2 tbsp. Gluten-free flour
- 2 tbsp. Freshly chopped parsley leaves
- 1/2 cup avocado mayo
- 1 tsp. Ranch seasoning (I like the balanced bites ranch blend or the primal palate ranch dip seasoning)
- 1 tsp. Freshly squeezed lemon juice
- 1 tbsp freshly chopped parsley leaves
- 3 tbsp. Filtered water (more or less depending on how thick you like your ranch)
- To begin, grate the florets of the cauliflower and set it aside (it should look like riced cauliflower)
- Now, heat a large skillet over medium-high heat and add the avocado oil, onions, and garlic. Sauté the onions and garlic until the onions are tender (season with salt and pepper). Add the grated cauliflower to the skillet with the onions and turn the heat up a bit. Continue to sauté the mixture until the cauliflower is almost cooked through (about 3-5 minutes). Remove the mixture from the stove and transfer it to a mixing bowl. Set the cauliflower mixture aside to cool (about 30 minutes on the countertop) but I like to just stick it Bowl in the refrigerator for 10-15 minutes until it’s completely cooled.
- Now, preheat the oven to 400 degrees F.
- Remove the cauliflower mixture from the fridge (it should be completely cooled), and add the scallions, Parmesan cheese, egg, flour and parsley to the cauliflower. Use a fork or your hands to fold the mixture until it’s thoroughly combined.
- Use a cookie scoop it a spoon to measure out the cauliflower mixture and form it into ~2- inch patties (makes 10-12 patties).
- Transfer the patties to a baking sheet lined with parchment paper. Drizzle a little avocado oil over the top of each party and transfer the patties to the oven. Bake for 25-30 minutes or until the patties are golden brown and cooked through.
- While the patties bake, add all of the ingredients needed for the dressing to a mason jar and shake to combine.
- Now, remove the cauliflower patties from the oven, let them cool a bit and serve with the ranch dressing.
Leftover patties will last in the fridge for 2-3 days.
Reheat the patties in the oven or a toaster oven.
You can easily double the recipe if you’re making this for a crowd.