Feeling triumphant after finally nailing down a successful riced cauliflower recipe! I am so excited to share it with you all, and this recipe couldn’t be easier.
- 1 bag of trader joe’s frozen riced cauliflower
- 2 eggs
- 1 T Bragg Nutritional Yeast
- steak seasoning
- 1 t clarified butter (ghee)
- olive oil
Microwave the riced cauliflower for 3 minutes to break apart big chunks and soften it up. Pour the riced cauliflower in a strainer and press with a paper towel to release excess water. This is a very important step to ensure that your cauliflower patties do not fall apart! In a bowl, mix together the eggs, seasoning and ghee. Add in the riced cauliflower and mix. Heat up a skillet on the stove top with a drizzle of olive oil on medium-high heat. These patties do not take long to cook, so high heat is not necessary. Place a large spoonful of the mix onto the skillet and spread it out so it looks like an even pancake. Wait about 2 minutes, or until the bottom is lightly golden to flip it to the other side. It should be easy to flip if you’ve waited long enough!
These cauliflower patties will spice up any dish because they are both nutritious and delicious. Pair them with burgers in place of a bun, or enjoy them for a savory breakfast with uncured bacon or turkey sausage. The options are endless! Enjoy and Happy Easter!
“I believe in Christ, like I believe in the sun — not because I can see it, but by it I can see everything else.” – C.S. Lewis