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Curried Cauliflower Cakes


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Rate this recipe 4.8/5 (5 Votes)


  • 1 small (420g) head cauliflower
  • 4 large (200g) whole eggs
  • 1/2 cup (56g) coconut flour
  • 2 tbsp (28g) coconut oil
  • 1/2 tsp (2g) baking powder
  • 1 tbsp (6g) fresh ginger, minced
  • 4 each (12g) garlic cloves, minced
  • 1/4 cup (20g) fresh cilantro, chopped
  • 2 tsp (4g) turmeric, ground
  • 1 tsp (2g) cumin seed, ground
  • 1 tsp (2g) coriander seed, ground
  • 1 tsp (2g) chili flakes
  • 1/2 tsp (1g) cinnamon, ground
  • 1/4 tsp (.25g) cloves, ground
  • 1/4 tsp (.25g) cardamom, ground
  • 2 tbsp (28g) cooking oil (ghee or coconut oil/butter blend preferred)
  • salt and fresh cracked pepper, to taste


Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from


Step 1

Remove the stems and leaves from the cauliflower. Place in a microwave safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap. Cook in the microwave on high for about 7 minutes.
Once the cauliflower is steamed, remove it from the microwave and set it on the counter, while you organize, chop and mince the other ingredients.
Place your steamed cauliflower in the food processor and puree with a little salt and pepper. If you need to add an egg to get the process started, you may add 1 or 2, but be careful not to let the cauliflower cook the eggs. It should be steamed, warm and soft, but if they're too hot, they'll cook the eggs. You want to let the cauliflower cool down just a bit prior to pureeing them.
Once your cauliflower puree is done, in a mixing bowl, whisk together all your ingredients, except the 2 tbsp cooking oil. Taste the batter and adjust seasoning with salt and pepper.
Pre-heat a flattop griddle, skillet or non-stick pan over medium-low heat. Add your cooking oil (ghee is recommended, or coconut oil/butter blend). Add small rounds of batter. Cook like pancakes! When one side is golden, flip them and cook until done.

Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 194.2 12.7g 8.24g 11.46g 6.37g 0g 5.09g


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