Cauliflower “Potato” Cakes and Pineapple Sweet Potato Cakes

I’ve recently had a change of heart. Up until just a few months ago, I hated cauliflower. It looks too much like broccoli for my taste, so for years I’ve despised it based on appearance alone. But I had no idea what you could do with cauliflower in disguise!

My first attempt at disguising cauliflower was to make mac and cheese out of it. Mission: Failed. It didn’t fool anybody, but it did taste good! That small taste of success was enough to encourage me to try again.

So when I came upon this recipe on Skinnypoints.com, I was excited to try it! I made them primarily for the babies since they’re a perfect BLW food, but I also served them to the family and they were gone faster than….well, faster than things that get gone fast. They even had my husband completely fooled: the taste is right, the texture is right.

This recipe is super easy too! I ended up making several more batches and freezing them, so I can pull out a few for baby meals whenever I need a quick finger food.

Cauliflower “Potato” Cakes

Obviously, the first thing you need is a head of cauliflower.

Steam it for 10-12 minutes, or until soft, then remove from heat. Once it’s cooled, chop it into large pieces and throw it in a blender.

Add to the blender: 2 eggs, 1/2 cup shredded cheddar cheese, 1/3 cup breadcrumbs, 2 chopped green onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Pour in just enough milk to help the cauliflower puree into a potato-like paste.

Allow the mixture to rest for about 10 minutes, then use a small cookie dough scooper or a tablespoon to scoop the mixture onto a greased cookie sheet. Use a fork to gently flatten.

Bake at 400 for 15 minutes, then flip the cakes and bake for another 10 minutes. Allow them to cool, then fool your whole family!

Pineapple Sweet Potato Cakes

As an alternative, I thought it would be fun to make these using actual potatoes. To keep it healthy, I went with sweet potatoes. Delicious and another family hit!

Roast 2 sweet potatoes in their skin, then scoop out the meat. Throw the potatoes into a blender along with 2 eggs, 1/2 cup chunked frozen pineapple, 1/3 cup breadcrumbs, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.

Just like above, use a small cookie dough scooper or a tablespoon to scoop the mixture onto a greased cookie sheet and use a fork to gently flatten. Bake at 400 for 15 minutes, then flip the cakes and bake for another 10 minutes.

As I said before, I made several batches of these and then froze them. They make perfect quick snacks and sides!

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