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    Home → Recipes → Breakfast

    Published: May 15, 2017 · Modified: Jan 17, 2022 by Caitlin · This post may contain affiliate links · 2 Comments

    Cauliflower Benedict

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    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!cauliflower benedict on red plate with title written on chalkboard

    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!

    Disclaimer: This post contains Amazon affiliate links, meaning I will get a small portion of any sales that result from readers clicking my links. This is of no cost to you but is greatly appreciated by me! Thank you! And thank you for trying these products that I love! 


    CAULIFLOWER BENEDICT

    249 calories eachcauliflower benedict on red plate topped with hollandaise sauce close up

    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! cauliflower benedict served on red plate overhead shot

    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

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    cauliflower benedict

    Cauliflower Benedict

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • 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
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    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

    1. 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.
    2. Meanwhile, heat a large skillet over medium-high heat and add in 1 tablespoon of olive oil.
    3. 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.)
    4. 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!
    5. 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.
    6. 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!

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

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    **Recipe from Delish

    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! 🙂

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    Comments

    1. Cristina says

      November 26, 2022 at 9:14 pm

      Looks amazing!

      Reply
      • Caitlin says

        December 26, 2022 at 11:30 am

        Thank you, Cristina!

        Reply

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    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

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