Crispy, golden brown Baked Cauliflower Cakes are a delicious appetizer alternative, ready in just 25 minutes!

Crispy Baked Cauliflower Cakes with Yoghurt Sauce

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Adore Foods


  • 1 medium cauliflower trimmed and cut into small florets
  • 4 spring onions finely sliced
  • 1/3 cup Parmesan cheese grated
  • zest from 1/2 lemon
  • 1 cup Panko breadcrumbs
  • 3 tablespoons all purpose flour
  • 1 egg lightly beaten
  • olive oil spray for baking
  • salt and pepper


  1. Preheat oven to 400F/ 200C.
  2. Place a large saucepan filled with water and a pinch of salt on the stovetop and boil cauliflower for 5 minutes until soft. Drain well and transfer to a large bowl to cool. Mash boiled cauliflower coarsely with a fork, add spring onions, Parmesan cheese, lemon zest, Panko breadcrumbs, flour and beaten egg. Season with salt and pepper. Shape mixture into 15 small cakes, then roll them in some extra Panko breadcrumbs.
  3. Line up a large baking tray with baking paper. Place the cauliflower cakes on top and spray them well with olive oil. Bake for almost 25 minutes flipping them half way through the time, until golden brown and crisp. Remove from oven and allow to cool down a bit before serving them.
  4. To make the yoghurt sauce, add Greek yoghurt to a bowl, stir in 1 tablespoon olive oil and chopped parsley and mix well. Season with salt and pepper.
  5. Serve with the yogurt sauce and some salad on side, if preferred.