If you are craving a delightful and wholesome snack or light meal, the Spinach and Cheese Stuffed Cauliflower Patties Recipe is an absolute must-try. These patties bring together the gentle sweetness of cauliflower, the rich creaminess of ricotta and mozzarella, and the vibrant freshness of spinach in every crispy bite. Perfectly balanced with savory herbs and spices, they offer a comforting texture that is both tender inside and satisfyingly golden outside. Whether you are cooking for the family, prepping for a party, or simply indulging yourself, this recipe is an exciting twist on classic veggie patties that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the perfect balance of flavors, textures, and colors. You won’t need a long shopping list either, just some humble staples that come together beautifully.
- 2 cups cauliflower florets: The star vegetable offering a mild flavor and tender bite after steaming.
- 1 cup fresh spinach: Adds a lovely green color and earthy freshness to the filling.
- 1/2 cup ricotta or cottage cheese: Provides creamy texture and subtle richness.
- 1/2 cup shredded mozzarella: Melts perfectly inside for gooey cheese pulls.
- 1/4 cup grated Parmesan: Brings a sharp, nutty flavor that enhances every bite.
- 2 large eggs, beaten: Acts as the perfect binder to hold the patties together.
- 1/2 cup breadcrumbs or almond flour: Gives structure and a tender crust once cooked.
- 1/2 teaspoon garlic powder: Infuses a warm and savory depth.
- 1/2 teaspoon onion powder: Adds subtle sweetness and complexity.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
- 2 tablespoons olive oil or cooking spray: For cooking the patties to a golden crisp perfection.
How to Make Spinach and Cheese Stuffed Cauliflower Patties Recipe
Step 1: Prepare the Vegetables
Start by steaming the cauliflower florets until they are tender but still hold their shape — this keeps the patties from becoming mushy. Once done, drain and let them cool a bit before chopping finely or pulsing briefly in a food processor for uniform texture. Next, wilt the fresh spinach quickly in a hot pan just until it collapses; make sure to squeeze out all excess moisture so your patties don’t turn soggy.
Step 2: Mix the Filling
In a large bowl, combine the chopped cauliflower, cooked spinach, ricotta cheese, shredded mozzarella, and grated Parmesan. Add garlic powder, onion powder, salt, and pepper for that irresistible flavor boost. Gradually mix in the beaten eggs and breadcrumbs or almond flour; these are key to ensuring your patties hold their shape during cooking. The mixture should be firm enough to mold but still slightly moist.
Step 3: Shape the Patties
With clean hands, form the mixture into evenly sized patties about two to three inches thick. This size makes them perfect for cooking evenly and for portion control. Place each patty on a parchment-lined plate or tray to prevent sticking and keep them ready for cooking.
Step 4: Cook Until Golden
Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties in the hot pan and cook for about 3 to 4 minutes on each side until they develop a beautiful golden-brown crust. If you prefer baking, arrange the patties on a baking tray and cook in a 400°F (200°C) oven for 20 minutes, turning halfway through to crisp both sides evenly. Either way, you end up with patties that are crispy on the outside and soft, cheesy, and flavorful on the inside.
How to Serve Spinach and Cheese Stuffed Cauliflower Patties Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a fresh herbal note that brightens these patties perfectly. You could also drizzle a little lemon-infused olive oil or a dollop of tangy yogurt or sour cream on top to add creaminess and a slight tang contrast.
Side Dishes
These Spinach and Cheese Stuffed Cauliflower Patties pair excellently with a crisp salad, roasted veggies, or even a light grain like quinoa or couscous for a more substantial meal. A side of marinara sauce or your favorite dipping sauce adds an exciting flavor twist.
Creative Ways to Present
Serve these patties on small slider buns with fresh greens and tomato slices for a fun handheld meal, or arrange them on a platter with assorted dips for a stylish appetizer. They also make charming additions to a brunch spread alongside eggs and fruits.
Make Ahead and Storage
Storing Leftovers
Once cooked and cooled, place any leftover patties in an airtight container. They will keep well in the fridge for up to 3 days without losing their flavor or texture, making them great for quick meals later in the week.
Freezing
You can freeze uncooked patties placed on a baking sheet lined with parchment, then transfer them to a freezer bag once firm. This allows you to have homemade spinach and cheese stuffed cauliflower patties anytime—store them for up to 2 months. Simply cook from frozen, adding a few extra minutes.
Reheating
To reheat, warm the patties in a non-stick skillet over medium heat to regain their crispy exterior. Alternatively, pop them in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving if possible, as it may soften the crust.
FAQs
Can I use frozen spinach instead of fresh spinach?
Yes, frozen spinach can be used but be sure to thaw and squeeze out as much moisture as possible before mixing to prevent soggy patties.
Is this recipe gluten-free?
It can be made gluten-free by using almond flour or gluten-free breadcrumbs instead of regular breadcrumbs.
Can I make these patties vegan?
To make a vegan version, substitute the cheeses with vegan cheese alternatives and use a flax egg or other plant-based binder instead of eggs.
How do I prevent the patties from falling apart?
Ensuring you squeeze out excess moisture from the vegetables and using enough eggs and breadcrumbs to bind the mixture are key to sturdy patties.
What other cheeses work well in this recipe?
Cheeses like feta, goat cheese, or cheddar can add unique flavors. Just keep the moisture content in mind when choosing alternatives.
Final Thoughts
Making the Spinach and Cheese Stuffed Cauliflower Patties Recipe is a joyful kitchen experience that rewards you with crispy, creamy, and flavorful bites every time. Whether you’re cooking for a cozy night in or looking to impress guests with something wholesome and tasty, this recipe is both approachable and exciting. Give it a try — I promise these patties will become a beloved staple in your recipe collection!
Print
Spinach and Cheese Stuffed Cauliflower Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 patties
- Category: Snack
- Method: Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Spinach and Cheese Stuffed Cauliflower Patties are a delicious and healthy vegetarian snack or appetizer. Made with tender cauliflower, fresh spinach, ricotta, mozzarella, and Parmesan cheese, they are flavored with garlic and onion powders and pan-fried to a crispy golden brown. Perfect as a low-carb alternative to traditional patties, they are easy to prepare and great for a nutritious meal or party finger food.
Ingredients
Vegetables and Cheese
- 2 cups cauliflower florets
- 1 cup fresh spinach
- 1/2 cup ricotta or cottage cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
Binders and Seasonings
- 2 large eggs, beaten
- 1/2 cup breadcrumbs or almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Cooking
- 2 tablespoons olive oil or cooking spray
Instructions
- Prepare Vegetables: Steam the cauliflower florets until tender but not mushy. Drain thoroughly and let them cool slightly. Finely chop the cauliflower by hand or pulse it briefly in a food processor until it has a rice-like texture. Wilt the fresh spinach in a hot pan over medium heat until just collapsed, then squeeze out any excess moisture to prevent sogginess in the patties.
- Mix Ingredients: In a large mixing bowl, combine the chopped cauliflower, cooked and drained spinach, ricotta or cottage cheese, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and pepper. Gradually add the beaten eggs and breadcrumbs or almond flour while mixing to create a cohesive mixture that holds together when shaped.
- Form Patties: Using clean hands, shape the mixture into evenly sized patties about two to three inches in diameter and roughly 1/2 to 3/4 inch thick. Arrange the patties on a parchment-lined plate or tray to prevent sticking, and keep them ready for cooking.
- Cook Patties: Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties into the pan, cooking each side for 3 to 4 minutes until golden brown and crispy. Alternatively, preheat the oven to 400°F (200°C) and bake the patties on a lined baking sheet for 20 minutes, flipping them halfway through baking for even crispiness.
Notes
- For a gluten-free version, use almond flour instead of breadcrumbs.
- You can bake the patties if you prefer a less oily option or want to prepare a larger batch at once.
- Make sure to squeeze out as much moisture from the spinach and cauliflower as possible to ensure firm patties.
- Serve with a side of marinara sauce or a yogurt-based dip for extra flavor.
- These patties can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
