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Cauliflower Fritters (Paleo, Whole30 + Keto)

Remember those greasy, salty, delicious hash browns from the golden arches?? Yeah, those were good, but these Paleo, Whole30 + Keto cauliflower fritters are freaking amazing! You’re going to love these low carb fritters as a side dish that goes well with any protein. The crispy outside and the soft and cheesy inside is about to rock your world!

Stack of cauliflower fritters, topped with coconut yogurt and chopped green onion.

Yes, I Said They’re Cheesy Inside

I know, I know. Cheese is not Paleo. So, here’s the deal. You can make these without the cheese if you’re super strict Paleo and don’t want to go there. You do you. If, however, you eat cheese sometimes like us and/or are playing with the Keto lifestyle, then have at it! This one is especially for you!

Cauliflower fritters on a plate topped with hot sauce, coconut yogurt and chopped green onion.

With or Without Eggs

As you may know, I haven’t been eating eggs so we make these cauliflower fritters without the eggs (and with cheese), but if you tolerate eggs go ahead and use them. And especially if you aren’t going to use cheese, use the eggs! They help to bind the fritters and make forming patties a little easier.

Cauliflower fritters laid on on two plates, topped with hot sauce, coconut yogurt and chopped green onion. One pate has a bite taken out on a fork.

Tips For Forming Your Fritters

Eggs and cheese. Use them both if you’re down with it. This will help with keeping these cauliflower fritters together. Also, to form them into patties, start by making a ball of the mixture in your hands and squeeze out the juices a bit. Then, flatten into a patty shape. Go for a flatter, and not too thick size, a bit bigger around than the size of the bottom of a mug. This will help the outsides to get crispy and stick together, then the insides will get a little gooey and cheesy and delicious. Can you tell I’m drooling over here just thinking about it?!

Close up of cauliflower fritters on a plate with a bit taken out on a fork. Topped with hot sauce, coconut yogurt and chopped green onion.

Some Other Side Dishes To Try

Your Turn To Try Our Cauliflower Fritters

You do you, but if you’re open to cheese – use it! You won’t regret it. Make these cauliflower fritters to go with any protein and enjoy the crispy outside, gooey insides and savory deliciousness. Leave a comment below and let us know how it goes. Also, take a pic and tag us on Instagram @realsimplegood. Make sure to give us a follow if you don’t already. We’d love to stay connected!

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Stack of cauliflower fritters, topped with coconut yogurt and chopped green onion.


Cauliflower Fritters (Paleo, Whole30 + Keto)

4.59 from 17 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 20 minutes
Course: Side Dish
Servings: 5 (2 fritters per serving)
Calories: 478kcal
These Paleo, Whole30 + Keto cauliflower fritters are a low carb side dish that goes with any protein! You'll love the crispy outside and soft, gooey inside! 
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  • 1 head cauliflower, riced (finely riced, see instructions)
  • 1/3 cup cassava flour
  • 1 cup shredded parmesan cheese (optional - omit for whole30 and strict paleo)
  • 2 eggs whisked (can be omitted, but fritters won't bind as well)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 cup avocado oil

Optional toppings

  • chopped scallions or chives
  • coconut yogurt, greek yogurt, sour cream (coconut yogurt only for Whole30)
  • hot sauce
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  • Cut the head of cauliflower into small florets. Using the blade attachment, add 1/2 of the cauliflower florets to the processor and turn into rice by pulsing in the food processor until the cauliflower is processed into fine bits. Repeat with remaining cauliflower. 
  • Mix all of the ingredients (except avocado oil and any toppings) together in a bowl. 
  • Form the cauliflower mixture into small patties with your hands. It helps to form a round ball and squeeze it well and then flatten it into a patty. It will make approximately 10 medium patties. 
  • Heat a large skillet over medium-high heat and add avocado oil. Once the oil is hot and shimmering, add in the cauliflower patties and cook for 5-6 minutes on each side, until golden brown. Work in batches of 4-5 patties and add extra oil if needed between batches. 
  • When the fritters are cooked, transfer to a paper towel lined plate. Top with any desired toppings for serving and enjoy!



Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here

Nutrition (per serving)

Calories: 478kcal | Carbohydrates: 13g | Protein: 22g | Fat: 37g | Saturated Fat: 9g | Fiber: 3g
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Cauliflower Fritters (Paleo, Whole30 + Keto)

19 thoughts on “Cauliflower Fritters (Paleo, Whole30 + Keto)

  • Hi everyone! I was looking for something to substitute a burger bun for my veggie burgers… which I typically just eat on a salad and that has gotten way boring, so I wanted something that would emulate a rich bun. Thought: CAULIFLOWER CAKE

    So this recipe seemed simple straightforward and great so gave it a try… I did use egg. See below for other work arounds…

    1. how many cups of cauliflower because all heads of cauliflower are different sizes
    2. Is there a reason for avocado oil or can we easily use vegetable or coconut oil instead

    1. I used Nutritional Yeast vs cheese
    2. Chic pea flour vs cassava root
    3. Are used Trader Joe’s cauliflower rice, defrosted it overnight and then let it sit in a strainer to dry out for half a day
    4. I never hand rolled into patties, my mixture was a bit wet so I just spooned it into the hot frying pan the size I wanted and flattened it out and let it sit for about four minutes on each side

    Used coconut oil, only .5 TBSP as I wanted to try to just lightly fry and not have so much oil. Tested a tiny one and found it bland + dry the chic pea flour taste was a little too present so added:
    1/4 cup Italian herb dry blend + dry herb basil
    1/4 tsp Cayenne
    1/4 tsp Chili powder
    Pinch more salt
    Vegetable oil

    I then made large thin flat ones, burger size, and used them under veggie burgers w/ dash of bbq sauce and they were GREAT!!

    Will def keep experimenting with this recipe… Wonder how baking them would work… if they would come out dryer and more bun like!? And would love to hear back regarding the cauliflower ratio in the recipe, approximately how many cups of cauliflower should we have to work with?

    Thanks + bon appetite!


    • To answer your question, it’s about 4-6 cups of cauliflower. Sounds like you had quite the experiment with this one, hope you find a version you like!

  • Low carb deliciousness! Some of them don’t make it to the table…I eat them right out of the pan! You will not be disappointed with this one!

  • So delicious! I’m out of fresh cauliflower now… suggestions for how to use frozen riced cauliflower without it being too soggy?

    • You could thaw the frozen cauliflower and then squeeze it in a towel to get the excess water out. That’s probably your best option, let us know how it goes :).

  • These are the best! Even my not so veggie loving hubby loves them. They are on our menu rotation almost weekly! We only add a couple of tablespoons of the Parmesan, and they still taste amazing! Dang, now I’m craving some. Lol.

  • These are SO good! I can’t imagine they’d be as good without the cheese. I used pecorino instead of parmesan because I don’t do well with cow’s milk and they were so so good. Thank you for this recipe!

  • I don’t usually keep cassava flour in my pantry, and am reluctant to buy any for the small amount in this recipe. What other flours would work just as well? Almond? Coconut? Tapioca or arrowroot starch? TIA

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