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Cauliflower cheesecakes with salad recipe

Cauliflower cheesecakes with salad recipe

7 ratings

These cauliflower cakes are on the table in under 20 minutes. With a crispy outside and a cheesy middle, the whole family will love these. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 363 calories / serving
  • Healthy
  • Vegetarian


  • potato flesh from 2 potato skins
  • 600g frozen cauliflower, defrosted and chopped
  • ½ small red onion, grated
  • 150g Creamfields lighter mature cheese, grated
  • 2 slices wholemeal bread, blitzed or grated into breadcrumbs
  • 2 tbsp vegetable oil, for frying
  • 120g mixed leaf salad
  • ¼ cucumber, chopped
  • 2 tbsp honey & mustard dressing
  • 200g tin sweetcorn in water, drained
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 30%
  • Sugars

    10g 11%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 28.6g Protein 18.5g Fibre 6.7g


  1. In a large bowl, mix together the potato, cauliflower, grated onion and grated cheese and season with salt and black pepper. The mixture will come together but may need to be mashed slightly. Divide the mixture into 8 and form into thick cakes.
  2. Press the cakes into the wholemeal breadcrumbs until entirely coated. You can brush the cakes with a little water if the breadcrumbs aren’t sticking.
  3. Heat the oil in a large frying pan and cook the cakes for 3-4mins on each side, turning carefully, until well browned and hot in the centre.
  4. Heat the sweetcorn according to pack instructions and divide between 4 plates.
  5. Toss together the salad leaves, cucumber and dressing for the salad and divide between plates, adding 2 cauliflower cakes to each.

See more Easy cauliflower recipes

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