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Spinach and cheese stuffed cauliflower patties

Spinach and cheese stuffed cauliflower patties
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Enjoy cheesy, golden spinach and cheese stuffed cauliflower patties that are nutritious, low-carb, gluten-free, and perfect for any meal or snack. These crispy patties combine tender steamed cauliflower, fresh sautéed spinach, and a gooey cheese filling, delivering a flavorful and healthy way to boost your vegetable intake.

Ingredients

Scale

Vegetables

  • 1 medium cauliflower head, steamed and finely chopped or grated
  • 2 cups fresh spinach, wilted and chopped

Cheese Filling

  • 1 cup shredded mozzarella or cheddar cheese
  • 2 tablespoons cream cheese or ricotta (optional, for extra creaminess)

Binders and Seasoning

  • 2 large eggs
  • 3/4 cup breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Cooking

  • 2 tablespoons olive oil (for frying) or additional for brushing if baking

Instructions

  1. Prepare the Cauliflower: Steam the cauliflower until tender but not mushy. Drain thoroughly and squeeze out any excess moisture using a clean towel to prevent soggy patties and achieve the right texture.
  2. Sauté the Spinach: In a pan over medium heat, wilt the fresh spinach until just soft. Allow it to cool slightly, then chop finely to mix evenly into the patty mixture.
  3. Make the Cheese Filling: Combine shredded cheese with cream cheese or ricotta if using, to create a creamy, melty center for the patties.
  4. Combine Ingredients: In a large bowl, mix steamed cauliflower, sautéed spinach, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper until fully incorporated.
  5. Assemble the Patties: Take a small handful of the cauliflower mixture, flatten it in your palm, place a spoonful of cheese filling in the center, cover with another small portion of mixture, and shape into a round patty, sealing the cheese inside.
  6. Cook to Perfection: Heat olive oil in a skillet over medium heat and cook each patty for 3-4 minutes per side until golden brown and crispy. Alternatively, bake patties at 400°F (200°C) for 20 minutes, flipping halfway through.

Notes

  • Dry cauliflower thoroughly to avoid soggy patties.
  • Use fresh spinach for best flavor and texture over frozen.
  • Eggs and breadcrumbs are essential binders to keep patties intact.
  • Adjust cheese amount to your preference for cheesiness inside the patties.
  • Cook over medium heat to ensure patties cook through without burning.
  • For vegan version, substitute cheese with vegan cheese and eggs with flax or chia seed mixture.
  • Freeze uncooked patties on a tray before transferring to freezer bags for meal prep convenience.
  • Reheat in a hot pan to restore crispiness; avoid microwaving.

Nutrition

Find it online: https://amandafood.com/spinach-and-cheese-stuffed-cauliflower-patties/