1. Ingredients
    Cauliflower mixture
    • 1 large head cauliflower (about 700–800 g)2 large eggs1 cup shredded mozzarella½ cup finely grated Parmesan½ cup breadcrumbs or panko¼ cup finely diced onion3 cloves garlic, minced2 tbsp fresh parsley, chopped1 tbsp fresh chives, optional½ tsp salt½ tsp black pepper½ tsp paprika½ tsp Italian seasoning¼ tsp red pepper flakes, optional
    For frying
    • 3–4 tbsp olive oil1 tbsp butter, optional
    To serve
    • Lemon wedgesFresh parsleySour cream or garlic-yogurt sauce, optional
    1. Cook the cauliflowerCut the cauliflower into florets.Steam or boil for about 5–7 minutes, just until tender.Don’t overcook it. You want it soft enough to mash but not waterlogged.Drain extremely well.Important:Let the cauliflower sit in the colander for several minutes so steam can escape.Then place it in a clean kitchen towel and squeeze out as much moisture as possible.This is the most important step for getting patties that hold together and become crispy.2. Chop the cauliflowerPut the drained cauliflower into a food processor.Pulse several times until it resembles coarse rice.Don’t puree it into a smooth paste.Alternatively, chop it very finely with a knife.3. Make the mixturePut the cauliflower into a large bowl.Add:
    • eggsmozzarellaParmesanbreadcrumbsoniongarlicparsleypaprikaItalian seasoningsaltpepperred pepper flakes
    Mix thoroughly.You should have a mixture that is moist but firm enough to shape.If it’s too wet:Add another 2–3 tbsp breadcrumbs.If it’s too dry:Add 1 tbsp beaten egg or a little more mozzarella.4. Form the pattiesDivide the mixture into 6–8 portions.Shape each into a thick patty about:3½–4 inches wide and ¾–1 inch thick.Press the mixture firmly between your hands.Put the patties on a plate and refrigerate for 15–20 minutes.This helps them stay intact when frying.5. Get the pan HOTHeat a large nonstick or cast-iron skillet over medium to medium-high heat.Add:
    • 2 tbsp olive oil1 tbsp butter, if using
    The oil should be hot enough that a tiny piece of the mixture immediately sizzles.6. Fry the cauliflower cakesCarefully place the patties into the pan.Don’t move them around.Cook for approximately 4–5 minutes on the first side.You’re looking for a deep golden-brown crust.Then carefully flip them.Add a little more oil if necessary.Cook another 3–5 minutes until the second side is deeply browned and the center is hot.🔥 For the VERY crispy crust in your photoThe trick is to let the first side sit undisturbed.You want it to become almost mahogany brown before flipping.Don’t use low heat—the cauliflower cakes will absorb oil and become soft.Don’t use extremely high heat either, because the outside will burn before the cheese inside melts.Medium to medium-high is ideal.7. FinishTransfer the patties to a paper-towel-lined plate for a minute.Sprinkle with fresh parsley.Serve immediately with lemon wedges.The lemon is especially good here because its acidity cuts through the rich cheese and fried crust.🧄 Quick garlic-yogurt sauceMix together:
    • ½ cup Greek yogurt1 small garlic clove, grated1 tbsp lemon juice1 tbsp chopped parsley¼ tsp saltBlack pepper
    Let it sit for 10 minutes before serving.⭐ My recommended version for the pictured textureIf you want them crispy outside but soft and cheesy inside, use:700–800 g cauliflower + 2 eggs + 1 cup mozzarella + ½ cup Parmesan + ½ cup panko.And don’t skip squeezing the cooked cauliflower dry. That’s what makes the difference between a crisp cauliflower cake and a soft, falling-apart one.