Cauliflower Cakes with Brown Rice and Cheddar |

Cauliflower Cakes with Brown Rice and Cheddar

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 cakes 1x



  • 1 cup short grain brown rice
  • 1 1/2 cups cauliflower florets
  • 3/4 cup rolled oats
  • 3 tablespoons chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 4 large eggs
  • 1 to 2 tablespoon olive oil, for cooking


  1. Bring a pot of water, with a pinch of salt, to a boil. Add in the brown rice and cook until rice is soft, 30 to 40 minutes. Drain and set aside.
  2. In a food processor, pulse the cauliflower until it is in pieces smaller than the rice. Transfer to a bowl. In the food processor again, pulse the oats, chives, salt, and pepper until the oats are in fine pieces. Add in the brown rice and pulse a few more times.
  3. Transfer the rice mixture to the bowl with the cauliflower and add in the cheddar cheese. Whisk the eggs, pour over the mixture and stir until well combined.
  4. Place mixture in the refrigerator and allow to sit for 30 minutes.
  5. Warm the olive oil up over medium heat in a large skillet with lid. Wet your hands and form the mixture into patties that are roughly 1″ thick and 4″ wide. Place in the skillet and cook for 4 minutes, until browning and crisp. Flip, cover, and cook for another 4 minutes until crisp and warmed through.


+ recipe slightly adapted from this version from Sprouted Kitchen which was adapted from Vegetarian Everyday from Green Kitchen Stories.