Looking for a side dish that is suitable for both gluten free and low carb diets? My Cauliflower Cakes are both gluten free and grain free! So delicious and easy to prepare, with just a few ingredients. Riced cauliflower is readily available in the produce and freezer section, making the prep quicker than ever. Of course, you can make your own, using a coarse grater or food processor. Leftovers keep well for about a week and can be reheated on a pizza stone.
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I am having so much fun with my new muffin top pan, it was just perfect for this recipe! I love the non-stick finish for easy cleanup.
- 2 cups grated cauliflower
- 1 tbsp. olive oil
- salt and pepper to taste
- 1/2 tsp. gluten free Italian seasoning or pizza seasoning
- 1 egg
- 1 cup grated Gruyere cheese
Heat a large nonstick skillet with a little olive oil on medium low. Add the grated cauliflower and season with salt and pepper. Stir and toss for 5 minutes then set aside to cool.
In a separate bowl, whisk the egg, cheese and Italian seasoning.
Stir in the cooled cauliflower and combine well.
Divide the mixture evenly into 6 wells and smooth with a spatula.
Bake at 400º for 35 minutes or until nicely browned.
Mmmm, don’t they look good? The cakes are delicious as is and would also make a great base for mini pizzas.
You can serve them with marinara or BBQ sauce for dipping.
I have made the recipe several times now and it is going to be a regular at our table.
Notes ♪♫ I always buy block cheese and grate it myself to avoid additives in shredded cheese. Always check seasoning labels for hidden gluten. I love Rockin’ Rubs Tuscan Temptation seasoning in this recipe!