Brunch just got de-breadified! This cauliflower benedict is a dense, crispy, cauliflower and cheese patty topped with Canadian bacon, a poached egg and hollandaise sauce! Only 249 calories!

I live and breathe BRUNCH. I'm always searching for healthier breakfast and brunch recipes so when I saw a recipe for cauliflower hash browns I was so excited I almost spilled my mimosa. Eggs benedict is one of my go-to brunch choices so I love any opportunity to make it a little healthier.

This recipe for cauliflower benedict is still incredibly filling and you won't even miss the bread! Your eggs benny will still rest comfortably on top of a dense cauliflower patty that is strong enough to support all the Canadian bacon, poached egg and hollandaise sauce that your {possibly hungover} heart desires!

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CAULIFLOWER BENEDICT

249 calories each

Let me be real for one moment. Knorr made that sauce, mm'kay? Judge me if you want, I'm a food blogger but I'm also human and not everything on my plate has to be made from scratch! I had my hands full with the cauliflower patties and the poached eggs and I didn't feel like making hollandaise sauce from scratch so I cheated.

The link to the original recipe at the bottom of this post has the recipe for hollandaise sauce if you're feeling so inclined! Or Knorr makes a really simple packet and all you have to do is add butter and milk. I use it all the time and it's tasty and easy and I love them for it! (And I'm not even getting paid to say that! At least....not yet 😛 )

How do I choose good cauliflower?

Choose cauliflower heads that are clean, firm, compact and white or off white in color. Avoid cauliflower that is browned, soft, or has any dark spots.
Choose a cauliflower head that feels heavy for its size.
The leaves of the cauliflower should be green and crisp with no signs of yellowing or wilting. Leaves growing within the cauliflower head is fine, just remove them before cooking.
There should be no smell. If it has a strong odor, it is likely past its prime and will have an unpleasant taste.
Check the stem to ensure it looks freshly cut and is in good shape.

How do I store cauliflower?

Unwrap your cauliflower from the store packaged plastic wrap, wrap in a paper towel, then transfer to a loosely sealed bag. Store in your refrigerator crisper drawer, stem side up, for 4-7 days.
Pre-cut florets should be used within 4 days.
Do not wash the cauliflower until you are ready to use it.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides!

Cool! Now how to do I cook this dish?

Okay! On to the recipe! For the cauliflower patties you're going to shred half a head of cauliflower on a box grater into a medium-sized bowl then add in 1 egg, 1 C of shredded cheddar cheese, a pinch of cornstarch, and a little bit of salt, to taste. Mix well.

Meanwhile, heat a large skillet over medium-high heat and add in 1 tablespoon of olive oil.

Once the oil is hot, you're ready to start frying up your cauliflower patties. Take handfuls of the cauliflower mixture and squeeze as much liquid as possible out of them. Shape into a patty. I found it was easiest to flatten it onto a flexible spatula, slide it onto my hand to release it from the spatula, place it back onto the spatula, then slide it into the oil. If you find an easier way let me know but after I had a few patties fall apart going into the pan this seemed to work the best!

Cook until brown and crispy, about 3 minutes, then flip and cook 3 minutes more. Watch closely as they burn quickly and cook times can vary based on your stove!

Add a slice of warmed Canadian bacon, a poached egg, and hollandaise sauce onto each cauliflower patty then top with paprika and a few green onions. Serve immediately and enjoy! 🙂

Note: I made these for breakfast all week! I just made the cauliflower patties on Sunday and refrigerated them. Then in the mornings I microwaved a patty, a slice of Canadian bacon, a small tupperware container of hollandaise sauce, and made a fresh poached egg in my microwavable double egg poacher (because ain't nobody got time for boiling water on a weekday morning) and they were just as good as fresh! Maybe a little less crispy but who can tell once you've got egg yolk and hollandaise all up in there? Highly recommended as a filling, simple, and quick weekday breakfast!

If you're looking for more cauliflower recipes check these ones out!

Roasted Garlic Whipped Cauliflower

Smoked Gouda and Bacon Cauliflower Mash

Cheesy Ranch Cauliflower Casserole

Cauliflower faux-tatoes with bacon, caramelized onions and gorgonzola

Cauliflower Benedict

Author: Caitlin
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 5 eggs benny 1x
Category: Breakfast
Method: Pan-Fried, Poached
Cuisine: American
Diet: Low Calorie

Print Recipe

Description

Brunch just got de-breadified! This cauliflower benedict is a dense, crispy, cauliflower and cheese patty topped with Canadian bacon, a poached egg and hollandaise sauce! Only 249 calories!

Ingredients

Scale

½ head cauliflower
6 eggs (one for patties, the others to poach)
1 C shredded cheddar cheese
Pinch of cornstarch
Salt, to taste
1 Tbsp olive oil
5 slices canadian bacon
Knorr Hollandaise Sauce Mix (Requires ½ C butter and 1 C milk, instructions on packet)
Paprika and green onions for topping (optional)

Instructions

Shred ½ head of cauliflower on a box grater into a medium-sized bowl then add in 1 egg, 1 C shredded cheddar cheese, a pinch of cornstarch, and salt to taste. Mix well.
Meanwhile, heat a large skillet over medium-high heat and add in 1 tablespoon of olive oil.
Once the oil is hot, you're ready to start frying up your cauliflower patties. Take handfuls of the cauliflower mixture and squeeze as much liquid as possible out of them. Shape into a patty. (I found it was easiest to flatten it onto a flexible spatula, slide it onto my hand to release it from the spatula, place it back onto the spatula, then slide it into the oil.)
Cook until brown and crispy, about 3 minutes, then flip and cook 3 minutes more. Watch closely as they burn quickly and cook times can vary based on your stove!
Add a slice of warmed Canadian bacon, a poached egg, and hollandaise sauce onto each cauliflower patty then top with paprika and a few green onions.
Serve immediately and enjoy!

Notes

If you need tips on how to poach an egg, click here!

Original recipe link at the bottom of this post has hollandaise sauce recipe if you prefer to make your own!

Leftover patties can be reheated and made with fresh poached eggs if you want to stretch them out to use for breakfast all week! Link to a microwavable poacher in post!

Keywords: healthy eggs benedict, low calorie brunch, low carb breakfast, keto friendly breakfast

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What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂