Crispy Cauliflower Cakes

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Main dishes

This recipe was prepapred using the Braun MultiQuick 9 Hand blender and the food processor attachment with chopping blade.


  • 1 ½ lbs trimmed cauliflower
  • 2 oz chorizo, cut into 1-inch pieces
  • 3 oz shredded gruyere, divided
  • 2 large eggs
  • 1 tsp fresh thyme
  • Salt and pepper, to taste
  • Fresh ground pepper to taste

  1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
  2. Heat about 4-inches water in a pot to steam cauliflower. Break the cauliflower into pieces and place in the Braun MultiQuick 9 food processor attachment with chopping blade and pulse until they start to resemble rice.
  3. Add cauliflower to pot, cover and steam for 3-5 minutes until softened. Drain and rinse under cold water.
  4. Pour cauliflower onto a kitchen towel and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry. Pour into a bowl.
  5. Rinse out the food processor and using the chopping blade, add the chorizo and chop finely into small pieces. Add to cauliflower along with 2 ounces gruyere cheese, eggs, thyme, salt and pepper. Stir to combine.
  6. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the bottom of each cup. Bake for 20 minutes or until brown.

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