Best 4 Potato And Cauliflower Cakes Recipes
Potato and cauliflower cakes are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are made with mashed potatoes, cauliflower, eggs, and seasonings, and can be fried, baked, or grilled. The result is a crispy, golden brown cake that is packed with flavor. Potato and cauliflower cakes are a great way to use up leftover mashed potatoes, and they are also a healthy and affordable option for a weeknight meal. With so many variations to choose from, you're sure to find a recipe that suits your taste.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO AND CAULIFLOWER BAKE
A flavorful holiday combo that's easy enough for every day.
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- 1. Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
- 2. In a separate bowl whisk together 1½ cups dressing and sour cream.
- 3. Pour over potato mixture; mix well.
- 4. Transfer potato mixture to a 2-quart baking dish.
- 5. Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs. Sprinkle on top of casserole.
- 6. Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender.
- 7. Let stand for 10 minutes before serving.
POTATO AND CAULIFLOWER CAKES
We're always looking for healthy snack recipes for my son to eat at daycare instead of muffins and cakes that they give. This one is a winner.
Provided by ANTTNA
Categories Fried Cauliflower
Time 35m
Yield 25
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cauliflower, and onion; cover and steam until tender, 10 to 15 minutes.
- Blend steamed vegetables, flour, Cheddar cheese, milk, eggs, mustard, garlic, salt, and pepper in a blender until batter is thick; transfer to a bowl. Stir red pepper into batter.
- Spray a hinged griddle or flat griddle with cooking spray and turn heat to medium. Spoon batter, 1 to 2 tablespoons per cake, onto the hot griddle; close griddle or flip cakes and cook until lightly browned, about 4 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 0.9 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 37.6 mg, Sugar 0.7 g
POTATO AND CAULIFLOWER CASSEROLE
Great potato and cauliflower side dish. Goes especially well with a pork meal.
Provided by PRIMARYGR
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
- In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
- Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
- Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 33.5 g, Cholesterol 107 mg, Fat 32 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 20.1 g, Sodium 168.4 mg, Sugar 3.8 g
YUMMY POTATO AND CAULIFLOWER CASSEROLE
Potatoes, cauliflower, yummy cheese sauce, ham--can it get any better than this? I submit that it cannot.
Provided by cajunhippiegirl
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees (350 for glass), spray casserole dish with Pam.
- To prepare the cheese sauce, melt butter in a medium saucepan over medium heat.
- Whisk in flour, garlic powder, salt and pepper.
- Mix in milk and stir constantly until thickened.
- Mix in the cheddar cheese and Swiss cheese and continue to stir until smooth. Reduce heat to low.
- Layer potatoes in the bottom of the casserole dish, Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
- Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.
Nutrition Facts : Calories 472.2, Fat 20.3, SaturatedFat 10.6, Cholesterol 79.7, Sodium 245.7, Carbohydrate 49.1, Fiber 6.2, Sugar 3.3, Protein 24.5
Tips:
- For the best results, use russet potatoes. They have a high starch content that helps bind the cakes together.
- Make sure the potatoes and cauliflower are cooked through before mashing them. This will help prevent the cakes from falling apart.
- Grate the cauliflower finely. This will help it blend in with the potatoes and create a smooth texture.
- Be careful not to overmix the batter. Overmixing can make the cakes tough.
- For crispy cakes, cook them in a hot skillet with plenty of oil.
- Serve the cakes with your favorite dipping sauce, such as ketchup, ranch dressing, or sriracha.
Conclusion:
Potato and cauliflower cakes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are also a great way to use up leftover mashed potatoes and cauliflower. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that the whole family will love.
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