Name: Broccoli and Cauliflower Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 5 oz raw broccoli (1 small head (makes 1 cup minced)); 5 oz raw cauliflower (1 small head (makes 1 cup minced)); 7 oz extra firm tofu (drained and pressed); 1/2 cup all-purpose flour (or other flour of choice (see notes) 66 g); 1/2-1 tsp salt (adjust to taste (see notes)); 1/2 tbsp white miso paste (see notes); 3 cloves garlic (minced); 1 green onion (chopped); Freshly ground pepper; Neutral oil (for frying); Dipping sauce of choice (I had tomato ketchup)

Broccoli and Cauliflower Cakes

Jump to Recipe Jump to Video

These Broccoli and Cauliflower Cakes are a great way to sneak in those veggies! These cakes also have extra protein from tofu. These cakes can be pan-fried, deep-fried, baked, or air-fried until golden brown on both sides.

I’m not gonna lie when I say I don’t really enjoy broccoli and cauliflower as-is because I personally don’t like eating plain sautéed vegetables most days and honestly find them boring. So I love to transform them and sneak them into dishes where it doesn’t look like I’m eating vegetables and these broccoli and cauliflower cakes are a great way to pack in those vegetables and protein.

WHAT I LOVE ABOUT THESE CAKES

These are great as a starter, as a snack, and you can even to shape these into large patties to use for your veggie burger. I processed the heads of cauliflower and broccoli until they reach a minced consistency and I added a block of extra firm tofu for extra protein and texture.

I added some salt and pepper to taste, along with some white miso paste for extra flavour. You can use any flour of choice for your binder before shaping these into small cakes or any shape of your choice.

You can also cook these by either air-frying, pan-frying, baking or deep-frying, it’s totally up to you.

INGREDIENTS YOU’LL NEED TO MAKE THESE BROCCOLI AND CAULIFLOWER CAKES

Broccoli and Cauliflower Heads — This recipe is a great way to sneak in your broccoli and cauliflower!

Cakes

5 oz raw broccoli 1 small head (makes 1 cup minced)
5 oz raw cauliflower 1 small head (makes 1 cup minced)
7 oz extra firm tofu drained and pressed
1/2 cup all-purpose flour or other flour of choice (see notes) 66 g
1/2-1 tsp salt adjust to taste (see notes)
1/2 tbsp white miso paste see notes
3 cloves garlic minced
1 green onion chopped
Freshly ground pepper

For Cooking

Neutral oil for frying

To Serve

Dipping sauce of choice I had tomato ketchup

PREPARE THE BROCOCLI & CAULIFLOWER MIXTURE

Processed Broccoli and Cauliflower — Place these florets into a food process and process until minced. Alternatively, you can also roughly chop the broccoli and cauliflower.

Broccoli and Cauliflower Cakes Ingredients — Place these florets into a food process and process until minced. Alternatively, you can also roughly chop the broccoli and cauliflower.

Break apart the broccoli and cauliflower into florets. Place these florets into a food process and process until minced. You can leave a few bigger chunks, if desired. Alternatively, you can also roughly chop the broccoli and cauliflower.
Transfer the minced broccoli and cauliflower in a large bowl. With your hands, carefully break apart the tofu. Add in the flour, salt, miso paste (if using), garlic, green onions, and pepper.
Mix everything until combined. Shape the mixture into small patties, cakes, or other shape of choice. You can even make these into large burger-sized patties to have in burgers or sandwiches, if desired.

COOKING THE CAKES

3 options for cooking these cakes:

Baked/air-fried
Pan-fried
Deep-fried

WHICH IS BETTER, DEEP-FRIED OR AIR-FRIED?

Personally, I prefer deep-frying or pan-frying since the cakes turn out a lot juicier and also more evenly brown. Air-frying or baking is good too but I find that these can turn out on the dry side so I’d recommend spraying a generous amount of oil before baking or air-frying and serving these with a good dipping sauce.

Deep fried vs. air-fried Broccoli and Cauliflower Cakes — On the left: deep fried cake, on the right: air-fried cake.

If pan-frying or frying, heat a pan or pot over medium. Add in the oil and leave to heat. Once hot, pan-fry or deep fry the cakes until golden brown on both sides.
For deep-frying, I cooked mine for 6-8 minutes and flipped halfway through until golden brown throughout. Drain the cakes from the oil and cook the rest.

Deep frying Broccoli and Cauliflower Cakes — I used neutral vegetable oil to fry the cakes until golden brown.

Deep Fried Broccoli and Cauliflower Cakes — I used neutral vegetable oil to fry the cakes until golden brown.

If air-frying or baking, heat your air-fryer or oven to 350F/180C. On a lined air-fryer basket or baking tray, place the cakes. Spray or brush a generous amount of oil on both sides. Leave to air-fry for 25-30 minutes, flipping halfway through, until golden brown on both sides. For baking, this will take longer, around 35-40 minutes.

Broccoli and cauliflower cakes on a lined air fryer basket — On a lined air-fryer basket or baking tray, place the cakes.

HOW TO ENJOY THESE BROCCOLI AND CAULIFLOWER CAKES

Serve the cakes and enjoy these with your dipping sauce of choice. I had mine with tomato ketchup.
You can also enjoy these in wraps, with salads, or even in a burger (if making large patties).

MORE VEGAN RECIPES YOU MIGHT LOVE:

Broccoli and Cauliflower Cakes

4.75 from 4 votes

These Broccoli and Cauliflower Cakes are a great way to sneak in those veggies! These cakes also have extra protein from tofu. These cakes can be pan-fried, deep-fried, baked, or air-fried until golden brown on both sides. This recipe can also easily be made gluten-free.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Appetizer, Drinks, Finger Food, Side Dish, Sides, Snack

Cuisine American, Fusion

Servings cakes

Calories 44 kcal