This version of cauliflower patties has been a weekday lifesaver in my kitchen ever since I first swapped potatoes for riced cauliflower on a busy Saturday morning. I discovered the combination when my refrigerator held little more than a head of cauliflower and some odds-and-ends cheeses; the result surprised everyone at the table. The exterior crisps up beautifully in the air fryer while the interior stays soft and flavorful, with just enough cheddar and Parmesan for richness and a touch of cayenne to keep things lively. It’s one of those dishes that feels indulgent but practically guilt-free — perfect for mornings when you want something comforting without the heaviness of fried potatoes.

I remember the first time I served these to guests who had never met cauliflower-as-a-hash-brown before. They were skeptical until that first crunchy bite. The combination of textures — a golden crust giving way to tender, seasoned cauliflower — and the savory lift from onion and grated cheeses made people go back for seconds. Because they come together quickly and use pantry staples, these patties have become my go-to for brunch gatherings and a reliable side for weeknight dinners. They’re also incredibly forgiving: swap cheeses or add veggies and they still shine.

Ingredients

• Riced cauliflower (3 cups): About 1/2 medium head yields 3 cups when processed, or use thawed frozen riced cauliflower. Look for tight, firm heads or reputable frozen brands that drain well.
• Egg (1 large): Acts as the binder; use a pasture-raised egg for richer flavor and better texture.
• All-purpose or almond flour (1/4 cup): All-purpose gives the crispiest results; almond flour is a good gluten-free alternative but yields a softer crust.
• Cheddar cheese, shredded (3/4 cup): Sharp cheddar adds tang and color. Pre-shredded cheese is convenient, but freshly shredded melts more smoothly.
• Parmesan cheese, grated (1/4 cup): Adds salty umami and helps create a crisp surface when air-fried.
• Onion, chopped (1/2 cup): Yellow or sweet onion works best; finely chop to distribute flavor without large bits breaking the patties.
• Red bell pepper, finely diced (1/4 cup, optional): Adds color, mild sweetness, and moisture balance if you like a slightly chunkier texture.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasoning; adjust to taste, especially if you use salted cheeses.
• Garlic powder (1/2 teaspoon) and cayenne pepper (1/8 teaspoon): Garlic powder lends background savoriness; cayenne gives a gentle heat without overwhelming picky eaters.
• Garnish: Chopped parsley or sliced green onion brightens the finished patties.

Instructions

Rice the cauliflower: Trim leaves and the core, cut into florets and pulse in a food processor until the texture resembles short-grain rice, or grate on a medium box grater. If using frozen riced cauliflower, thaw fully and squeeze dry before using. Expect about 3 cups from a half head. Steam and dry: Place the riced cauliflower in a microwave-safe bowl and microwave uncovered on high for 2 minutes to soften slightly. Let it cool briefly, then wrap portions in paper towels and squeeze firmly to remove as much moisture as possible — this step is critical for achieving a crisp exterior. Mix the base: Return the drained cauliflower to a large bowl. Add the beaten egg, flour (all-purpose or almond), shredded cheddar, grated Parmesan, chopped onion, red bell pepper if using, salt, pepper, garlic powder, and cayenne. Stir until everything is evenly combined and the mixture holds together when pressed; if it feels too loose, add a tablespoon more flour. Form patties: Divide the mixture into 8 equal portions and shape into patties approximately 1/2 inch thick. Press firmly so edges hold together. If the mixture sticks, wet your hands slightly to help shape them. Preheat air fryer: Preheat the air fryer to 400°F for about 5 minutes. A hot basket helps form a crisp crust quickly without drying the interior. Air-fry the patties: Lightly spray the air fryer basket with oil. Arrange 4 patties in a single layer without overcrowding. Lightly spray the tops with oil. Cook at 400°F for 12 to 15 minutes, flipping halfway through and re-spraying the top after flipping. The patties are done when golden brown and crisp on both sides. Finish and garnish: Transfer cooked patties to a wire rack briefly to retain crispness. Garnish with chopped parsley or sliced green onion and serve warm alongside eggs, a salad, or as a snack.

Storage Tips

Allow the patties to cool completely before storing. For refrigeration, place them in a single layer or separated by parchment in an airtight container and use within 3 to 4 days. For freezing, flash-freeze cooled patties on a baking sheet for 1 hour, then transfer to a freezer-safe bag or container; they’ll keep for 2 to 3 months. To reheat, preheat the air fryer or oven to 350°F and warm until heated through and re-crisped, about 6 to 10 minutes from thawed. Indicators of spoilage include a sour smell or slimy texture — when in doubt, discard.

Ingredient Substitutions

If you need this to be gluten-free, swap the all-purpose flour for an equal amount of almond flour or a gluten-free flour blend, though expect a slightly softer crust. Omit cheese and add 2 tablespoons of nutritional yeast plus a splash of olive oil to keep the savory depth for a dairy-free variation, but note that texture will change. For egg-free options, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled) as binder, though patties will be more delicate. Reduce the cayenne or omit for a milder flavor profile, and experiment with different cheeses — pepper jack adds spice while mozzarella gives a milder, stringy melt.

Serving Suggestions

Serve two patties per person as a side with scrambled or fried eggs for breakfast, or place them alongside grilled chicken and a crisp green salad for lunch or dinner. They’re great topped with a dollop of Greek yogurt or sour cream mixed with lemon zest and chives, or paired with a quick avocado salsa for a fresh contrast. Garnish with parsley, sliced green onion, or a sprinkle of extra Parmesan. For brunch crowds, make a tray with toppings — hot sauce, chopped tomatoes, and pickled onions let guests customize their plates.

Cultural Background

These patties are a modern, health-minded spin on several vegetable fritter traditions found around the world, from Eastern European draniki to Indian pakoras and Mediterranean zucchini fritters. Cauliflower as a potato substitute has grown in popularity over the last decade, particularly in low-carb and gluten-free cooking communities looking to preserve familiar textures while reducing starch. The use of cheddar and Parmesan nods to classic American breakfast flavors, but the format is open to regional tweaks, such as spicing with curry powder for an Indian-inspired version or adding fresh herbs and lemon for a Mediterranean feel.

Seasonal Adaptations

In spring, add a handful of chopped asparagus tips or peas for bright color and sweetness. Summer invites diced tomatoes and basil folded in after cooling to avoid excess moisture. In fall and winter, incorporate roasted garlic or swap cheddar for smoked gouda to add depth. For holiday brunches, fold in chopped cooked ham or crumbled cooked bacon for a festive touch. Adjust binders slightly if adding juicy vegetables: a tablespoon more flour or an extra minute of pressing and drying will help maintain a crisp exterior.

Meal Prep Tips

Make a double batch and freeze uncooked patties on a parchment-lined sheet for quick future meals — cook from frozen but add 2 to 4 minutes to the cook time and flip carefully. Alternatively, cook everything and freeze finished patties; reheat in the air fryer for best texture. Store sauces and garnishes separately; a simple lemon-herb yogurt lasts 3 to 4 days in the fridge and brightens reheated patties instantly. Use shallow, stackable containers to avoid crushing patties in the fridge or freezer.

These cauliflower patties have become part of my regular rotation because they bridge the gap between comfort food and lighter eating — they’re easy to prepare, versatile, and consistently well-liked. Give them a try and make them your own with the variations suggested above; once you master moisture control, you’ll have a reliable, crispy option for many meals.