You might be thinking that you hate cauliflower, but just be forewarned; this recipe could quite possibly change your mind.

Stepping in to fill the normal potato role, the cauliflower provides a nourishing, savory cake that is easy to make, is low on carbs and comes full of immune-boosting antioxidants. It is delightfully seasoned with chives and garlic, making it the perfect snack, side dish or appetizer. If you are looking for some healthier dishes to add your cooking tool belt, then do not miss this one.

Why Cauliflower Mashed “Potato” Cakes

Similar to a normal potato based cake, this comforting cauliflower version of a potato cake can easily range from crunchy to smooth, depending on your preference. While this particular recipe has garlic as a companion, you could blend it with any kind of your favorite spices and herbs to create your ideal cake. In order to help these cakes stay bonded together, it is important to use a bonding ingredient, which in this particular recipe, is the airy arrowroot powder. This flour helps the texture remain fluffy and serves to keep the gold crisp edges. The gluten-free tropical plant root extract is amazing for adding thickness and elasticity, but if you do not have it easily one hand, then consider using cassava or tapioca flour instead.

Keep in mind that these cauliflower cakes are best when eaten right away rather than left to get cold and require reheating. By reheating the cakes, you can cause them to lose their structure and it also affects their texture. They are delicious when eaten warm, however, and are incredibly versatile, making them a wonderful dish to add to any meal. The fact that they are low on carbs, unlike regular potato cakes, and have a number of beneficial antioxidants are just added bonuses.

Fluffy Garlic Cauliflower Cakes Recipe

Total cooking time: 45 minutes

Serves: 6

You will need a medium stock pot, a food processor, and a medium skillet.


  • 4 cups of water
  • 4 cups of cauliflower florets
  • 1 large egg
  • A third cup of arrowroot flour (or substitute)
  • 2 tablespoons of minced chives
  • Half a teaspoon of garlic
  • Half a teaspoon of salt
  • 2 tablespoons of avocado oil


Start by bringing the four cups of water to a boiling point in a medium stockpot. Once they start to boil, add the cauliflower and allow them to cook for 8 to 10 minutes, make sure they are nice and tender before removing them.

Next, strain the cauliflower thoroughly and transfer to a food processor. Blend for about 30 seconds before pausing and then add the egg, arrowroot flour, chives, garlic and salt. Continue to blend in pulses until all of the ingredients are properly combined which should take you anywhere from 15 to 30 seconds. Then set it aside.

Place a medium skillet over medium heat and add 1 tablespoon of avocado oil to the skillet and allow it to heat for about 2 minutes.

Scoop a quarter cup of the cauliflower mixture onto the hot skillet and shape into a circular form using a spatula. Cook it for 5 minutes, flip it and cook it for an additional 5 minutes. Repeat the remainder of the cauliflower mixture, adding more avocado oil as needed. Serve it hot and enjoy!

Keep in mind that this recipe is adaptable to your specific preferences. Experiment with new spices, different herbs and flavoring your cake batter to taste for endless amounts of new recipes.