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Cauliflower “Crab Cakes” with Mayo

Prep Time:

10 Minutes

Cook Time:

10 Minutes


5 Servings

About the Recipe

This recipe for vegetable fritters comes together in less than 30 minutes with just a handful of ingredients and minimal prep time.


  • 1 head cauliflower, riced (finely riced, see instructions)

  • 1/3 cup cassava flour

  • 1 cup shredded parmesan cheese (optional - omit for whole30 and strict paleo)

  • 2 eggs whisked (can be omitted, but fritters won't bind as well)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp sea salt

  • 1/2 cup Primal Kitchen avocado oil

  • Chopped scallions or chives

  • Primal Kitchen Vegan Mayo for dipping


Step 1

Cut the head of cauliflower into small florets.

Step 2

Using the blade attachment, add 1/2 of the cauliflower florets to the processor and turn into rice by pulsing in the food processor until the cauliflower is processed into fine bits. Repeat with remaining cauliflower.

Step 3

Mix all of the ingredients (except avocado oil and any toppings) together in a bowl.

Step 4

Form the cauliflower mixture into small patties with your hands. It helps to form a round ball and squeeze it well and then flatten it into a patty. It will make approximately 10 medium patties.

Step 5

Heat a large skillet over medium-high heat and add avocado oil.

Step 6

Once the oil is hot and shimmering, add in the cauliflower patties and cook for 5-6 minutes on each side, until golden brown. Work in batches of 4-5 patties and add extra oil if needed between batches.

Step 7

When the fritters are cooked, transfer to a paper towel lined plate.

Step 8

Serve with mayo for dipping!



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