Cauliflower Rice Cakes

Mix cauliflower into falafel-inspired patties and serve with a zesty pea pesto for a flavorful vegetarian appetizer.

Cauliflower-Rice Cakes
Prep Time:
30 mins
Cook Time:
35 mins
Chill Time:
60 mins
Bake Time:
5 mins
Total Time:
65 mins


  • 1 medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)

  • ½ teaspoon salt

  • 1 cup canned garbanzo beans (chickpeas), rinsed and drained

  • 1 cup cooked brown rice

  • ¼ cup finely chopped shallots (2 medium)

  • ¼ cup snipped fresh cilantro

  • 3 tablespoon grated Parmesan cheese

  • ¾ teaspoon curry powder

  • ½ teaspoon ground black pepper

  • cup all-purpose flour

  • 4 tablespoon olive oil

  • 1 recipe Green Pea Pesto

Green Pea Pesto

  • ½ cup frozen peas, thawed

  • ½ cup snipped fresh flat-leaf Italian parsley

  • ¼ cup snipped fresh basil

  • ¼ cup snipped fresh mint

  • 2 tablespoon water

  • 2 tablespoon grated Parmesan cheese

  • 2 tablespoon chopped shallot (1 medium)

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • Pinch cayenne pepper (if desired)


  1. In a large saucepan combine cauliflower, 1/2 cup water, and the salt. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until cauliflower is very tender, stirring occasionally and adding more water if necessary. Uncover. Cook about 5 minutes more or until most of the water has evaporated. Mash cauliflower with a fork (you should have about 1-2/3 cups mashed cauliflower).

  2. In a large bowl mash garbanzo beans with a potato masher or fork. Stir in mashed cauliflower, the rice, shallots, cilantro, Parmesan cheese, curry powder, and pepper. Cover and chill for at least 1 hour or up to 24 hours.

  3. Preheat oven to 425°F. Line a baking sheet with parchment paper.

  4. For each cake, shape 2 tablespoons cauliflower mixture into a round cake about 2-1/2 inches in diameter (cakes will be soft). Place flour in a shallow dish; dip cakes in flour, carefully turning to coat all sides. In a large nonstick skillet heat 2 tablespoons of the oil over medium heat. Add half of the cakes to skillet; cook for 4 to 6 minutes or until lightly browned, carefully turning once. Transfer cakes to the prepared baking sheet. Repeat with the remaining cakes and the remaining 2 tablespoons oil. When all cakes are browned, bake about 5 minutes or until heated through. Serve with Green Pea Pesto.

Green Pea Pesto

  1. In a food processor combine peas, parsley, basil, mint, the water Parmesan cheese, shallot, lemon juice, salt, pepper, and, if desired, cayenne pepper. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Store in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts (per serving)

123 Calories
6g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 123
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 237mg 10%
Total Carbohydrate 15g 5%
Total Sugars 2g
Protein 4g
Vitamin C 21.8mg 109%
Calcium 50.5mg 4%
Iron 1.1mg 6%
Potassium 202mg 4%
Folate, total 52.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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