These Buffalo Cauliflower Patties are zesty, low‑carb and very simple to make. They’re a tasty option for lunch, a satisfying snack, and are excellent served plain or with blue cheese dressing.
After a weekend of cookouts and indulgent treats, it’s nice to shift back toward lighter, fresher eating. Grilled burgers, macaroni salad and baked bean casseroles are hard to resist, and dessert was delightful too — but sometimes you want something flavorful that feels lighter. These Buffalo Cauliflower Patties fit that need: they are bright, tangy and surprisingly satisfying without being heavy.
These patties are fast to prepare and work well whether you want a quick snack, an easy lunch, or a flavorful addition to a light dinner. I make them frequently because they’re reliable, adaptable, and they keep well in the refrigerator for a day or two.
Why You’ll Love this Recipe
This recipe is straightforward and even faster if you use ready‑to‑cook riced cauliflower from the freezer aisle. The buffalo sauce gives each patty a pleasant, spicy tang without overpowering the other flavors. The patties develop a crisp, golden exterior when pan‑fried, while remaining tender and mildly cheesy inside.
They’re versatile: serve a patty on a bed of mixed greens for a light salad, tuck one into a pita with fresh vegetables for an easy sandwich, or plate a few as an appetizer with blue cheese dressing and celery sticks.
Ingredients You’ll Need
- Riced cauliflower (frozen is fine)
- Garlic cloves, minced
- Buffalo sauce (use your preferred brand)
- Panko breadcrumbs
- Shredded Monterey Jack cheese
- Salt and black pepper
- Large eggs, lightly beaten
- Olive oil for cooking
- Blue cheese dressing and crumbles, celery sticks, mixed greens — optional for serving
Step-By-Step Instructions
Cook the cauliflower: Prepare the riced cauliflower according to the package directions. I find the microwave method quick and convenient. When cooked, transfer the cauliflower to a bowl, fluff it with a fork and allow it to cool slightly so it’s easier to handle.
Mix the patties: Once the cauliflower has cooled, add the minced garlic, buffalo sauce, panko, shredded cheese, salt, pepper, and the lightly beaten eggs. Gently fold everything together with a rubber spatula or spoon until well combined. Shape the mixture into six evenly sized patties and place them on a tray or plate. Chill the patties in the refrigerator for about 20 minutes — this helps them hold together while cooking.
Cook the patties: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the chilled patties, leaving space between them. Cook undisturbed until the bottoms are golden brown, about 3–4 minutes. Carefully flip each patty and cook an additional 3–4 minutes on the other side, until they are browned and cooked through. Transfer to a platter.
Serve warm with blue cheese dressing and crumbles, alongside celery sticks and mixed greens if you like. The exterior will be crisp and golden while the inside stays tender with a light cheesy finish.
If you try the recipe, let me know how it turns out. These patties are easy to adapt — adjust the buffalo sauce for milder or spicier results, swap cheeses, or add fresh herbs for a different flavor profile.
A Few Cook’s Notes for Buffalo Cauliflower Patties
I used frozen riced cauliflower and cooked it in the microwave per package directions; this saves time and keeps the recipe simple. If using fresh riced cauliflower, cook briefly until tender and let it cool.
I enjoy these with blue cheese dressing and a sprinkle of crumbled blue cheese on top, but they also pair well with ranch or a simple yogurt‑based dip.
More Delicious Healthy Recipes to Enjoy
Texas Caviar — a bright, bean and corn salad.
Greek Chickpea Salad with Green Goddess Dressing — a hearty, tangy vegetarian salad.
Beet and Orange Salad — refreshing and colorful, great as a side or light main.
Buffalo Cauliflower Patties
Ingredients
- 12 oz. riced cauliflower, frozen
- 2 cloves garlic, minced
- 2 Tbsp. buffalo sauce
- 3/4 cup panko crumbs
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 large eggs, lightly beaten
- 2 Tbsp. olive oil
- Blue cheese dressing and crumbles, celery sticks, mixed greens — for serving, if desired
Instructions
- The first step is to cook the riced cauliflower according to the package directions. After it’s cooked, place it in a bowl, fluff with a fork, and let it cool. Once cooled, add the minced garlic, buffalo sauce, panko, shredded cheese, salt, pepper, and lightly beaten eggs. Mix gently until well combined, then shape into six equal patties. Chill the patties in the refrigerator for about 20 minutes to help them set.
- Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the patties and cook undisturbed until the bottoms are golden brown, about 3–4 minutes. Flip and cook another 3–4 minutes until browned and cooked through. Transfer to a serving plate and serve with blue cheese dressing and crumbles, mixed greens, and/or celery sticks, if desired.
Notes
I used frozen riced cauliflower and cooked it in the microwave according to the package directions for convenience. If using fresh riced cauliflower, cook briefly until tender and allow to cool before mixing.
These patties pair nicely with blue cheese dressing and additional crumbled blue cheese, but ranch or a yogurt dip also work well.