Crispy on the outside, soft and moist on the inside - oil-free & gluten-free.

These oil-free and gluten-free cauliflower cakes are a perfect versatile recipe that will make you happy cuz not only they are cheesy, soft, and moist on the inside and crispy outside but they are amazingly easy to make!

Enough chitchat! Here is the recipe!


• 1 cauliflower head, cut into florets
• 1 teaspoon of salt
• Black pepper to taste
• Nutmeg to taste
• Fresh parsley to taste
• 130g gluten-free breadcrumbs (this amount can vary so add more if needed)
• A few drops of lemon juice
• 2 tablespoons of GBB
• 1 1/2 tablespoon nutritional yeast
• More gluten-free breadcrumbs for breading the cakes


  • 1.
    Add the cauliflower florets to a pot with water, add salt, bring it to a boil, then to a simmer for 10-12 minutes. Alternatively, instead of simmering the cauliflower you can either bake it in the oven, steam it, or air fry it.
  • 2.
    Remove the cauliflowers from the pot, drain them very well, transfer them to a bowl, mash the cooked cauliflower florets, then add the remainder of the ingredients.
  • 3.
    Add the breadcrumbs for breading the cakes to a plate
  • 4.
    Grease your hands with olive oil or, you can get the cauliflower dough very cold then and form the patties
  • 5.
    Shape the patties, bread them lightly on all sides in breadcrumbs and place them in an anti-stick baking dish.
  • 6.
    Bake in the oven at 180°C (350°F) for 40 minutes.
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