Roasted Cauliflower Croquettes

Roasted Cauliflower Croquettes takes roasted cauliflower to the next level. Cauliflower is still the veggie du jour and after I roasted it for the first time….my heart be still <3  

Roasted Cauliflower Croquettes

There is a Japanese dish, called okonomiyaki that has shown up quite a bit lately on my Pinterest feed……..I was intrigued.
Okonomiyaki, are basically cabbage pancakes. They vary from region to region, but it’s basically  a cabbage, flour, eggs, and green onion pancake.
Translation of the name means “how you like” or “what you like” and did we ever like! Except I liked cauliflower instead of cabbage.

Roasted Cauliflower Croquettes

When I was a kid, there was no way in God’s green earth I would have eaten cauliflower. First it was a vegetable that wasn’t corn (my childhood fav) and second it has a distinctive odor, that I apparently found offensive as a child.

Roasted Cauliflower Croquettes

As with all things, as you age your tastes change. Today I will eat cauliflower ever chance I get. So, when okonomiyaki kept showing its face on my feed, I felt obliged to take a stab at it.

Cabbage and cauliflower have a similar tastes, so I figured it would be an easy swap. I roasted the cauliflower first using a recipe from Bon Appetit click here for the recipe . It is the best roasted cauliflower recipe.

Roasted Cauliflower Croquettes

After roasting, I chopped the cauliflower into really small pieces. A few tablespoons of flour, some parmesan cheese, and green onion, to which I added eggs, a touch of soy, garlic, and salt & pepper.

The mixture will be slightly loose, but don’t panic, it will cook into the perfect croquette.

Whenever I need to scoop something, my go to tool, is an ice cream scoop. It gives you total control and all the portions are equal. Heat a skillet or griddle with nonstick cooking spray…I prefer coconut oil and scoop away.

Let the pancakes, or as I called them croquettes…always gotta be different….lol… cook until golden brown and flip them. Flip them carefully or they will fall apart. Flattening them with a spatula when you first scoop them, helps pack them together.
Cook on the other side until golden brown and that’s it…serve’em up.

Since the croquettes have garlic and parmesan cheese, I went with a jazzed up spaghetti sauce. Alright…I added red pepper flakes to some jarred sauce. I had sauce in the frig I wanted to use up…….I know big fat cheater, or big fat OMG it was perfect!!

The spaghetti sauce was the perfect dipper/topping for the Roasted Cauliflower Croquettes. A garnish of parsley and it was done.

Roasted Cauliflower Croquettes

Perfectly golden brown, crispy on the outside, roasted cauliflower on the inside gives a meaty, sweet taste and the hint of spice in the spaghetti sauce…..delicious!

Good on their own or as a side dish Roasted Cauliflower Croquettes are perfect little pancakes “how we like”

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Roasted Cauliflower Croquettes

  • Author: Marty Boyd
  • Yield: 4 1x


  • Dipping Sauce:
  • 1/4 cup spaghetti sauce (your favorite)
  • Pinch red pepper flakes
  • Pancakes:
  • 4 cups roasted cauliflower, chopped small
  • 1/4 green onions, sliced
  • 4 tablespoons flour
  • 1/4 cup shredded parmesan cheese
  • 4 large eggs
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon each salt & black pepper
  • 2 cloves garlic minced garlic
  • Non stick coconut oil spray
  • Chopped parsley for garnish


  1. Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
  2. In a large mixing bowl, mix together the cauliflower, scallions, and parmesan cheese, and flour.
  3. In a small bowl, whisk together the eggs, soy sauce, pepper and garlic.
  4. Stir the egg mixture into the cauliflower mixture. Mix well.
  5. Spray skillet with non stick spray and heat a large skillet over medium-high heat, about 3 minutes.
  6. Using an ice cream scoop, scoop the mixture into the griddle. Flatten slightly with a spatula.
  7. Cook 3-4 minutes on each side, until browned on both sides. Flip them carefully or they will fall apart.
  8. Garnish with parsley and serve immediately, with the dipping sauce.


Recipe makes 8 crouquettes serving two per person.


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