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 per serving.
I live and breathe brunch, and I’m always hunting for lighter, satisfying recipes. When I discovered a cauliflower hash-brown-style patty, I immediately pictured an eggs benedict makeover. The result: a low-calorie, filling alternative that holds up to Canadian bacon, a runny poached egg and hollandaise without the bread.
These cauliflower patties are dense and crispy enough to support everything an eggs benny needs. They’re made with shredded cauliflower, an egg, cheddar and a touch of cornstarch for binding. Pan-fried until golden, they’re the perfect foundation for a brunch that feels indulgent but stays light.
Disclosure: this post mentions products I use. Some are store-bought shortcuts I rely on for convenience; feel free to make hollandaise from scratch if you prefer.
CAULIFLOWER BENEDICT
249 calories each
Full disclosure: I used a convenient hollandaise mix to save time. If you prefer making hollandaise from scratch, a classic recipe will work perfectly here. The cauliflower patties and poached eggs take the most hands-on effort, so a simple packet or an easy homemade hollandaise both get you to a delicious plate.
How do I choose good cauliflower?
- Pick heads that are firm, compact and white or creamy in color; avoid brown spots or soft areas.
- Choose a head that feels heavy for its size — that usually means fresh and dense.
- Leaves should be green and crisp; discard wilted or yellowed leaves before cooking.
- There should be no strong odor; a sour smell indicates it’s past its prime.
- Check the stem for a fresh-cut appearance and no discoloration.
How do I store cauliflower?
- Remove store packaging, wrap the head in a paper towel, then place it in a loosely sealed bag in the crisper drawer; store for 4–7 days.
- Pre-cut florets should be used within 3–4 days for best quality.
- Do not wash the cauliflower until you are ready to use it to avoid excess moisture and spoilage.
Cool! How do I make this dish?
Here’s the straightforward approach I use for the patties and assembly:
Ingredients
- ½ head cauliflower, shredded
- 6 eggs (1 for the patty mixture, 5 to poach)
- 1 cup shredded cheddar cheese
- Pinch of cornstarch
- Salt, to taste
- 1 tablespoon olive oil
- 5 slices Canadian bacon, warmed
- Hollandaise sauce (homemade or a convenient mix)
- Paprika and sliced green onions, for garnish (optional)
Instructions
- Shred ½ head of cauliflower on a box grater into a medium bowl. Add 1 egg, 1 cup shredded cheddar, a pinch of cornstarch and salt. Mix thoroughly.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Take handfuls of the cauliflower mixture and squeeze out as much liquid as possible. Form into patties. A flexible spatula can help you transfer patties to the pan without them falling apart.
- Fry until the underside is brown and crispy, about 3 minutes, then flip and cook another 3 minutes. Cooking times vary, so watch closely to avoid burning.
- Top each patty with a warmed slice of Canadian bacon, a poached egg and hollandaise sauce. Finish with a dusting of paprika and some sliced green onion.
- Serve immediately for best texture and flavor.
Notes
If you need help poaching eggs, seek a basic poaching method: simmer water with a splash of vinegar, create a gentle whirlpool and slide in the egg to cook until the whites set but yolk remains runny.
Patties can be made ahead: cook them on Sunday, refrigerate, then reheat in the microwave or a skillet. Reheat Canadian bacon and hollandaise separately, and poach eggs fresh for the best result. This is a great weekday breakfast—simple, filling and quick.
Yield: 5 servings • Prep time: 10 mins • Cook time: 30 mins • Calories: 249 per serving
I prepared several patties on a Sunday and reheated them during the week; pairing reheated patties with a freshly poached egg and warmed hollandaise made quick breakfasts feel special.
More cauliflower ideas
If you enjoy cauliflower as a base for lighter meals, try cauliflower mashed or roasted garlic whipped cauliflower, cauliflower casseroles with cheese and bacon, or cauliflower “faux-tatoes” with caramelized onions and gorgonzola. These preparations make cauliflower a versatile, satisfying substitute for higher-calorie starches.
What do you think? Did this cauliflower benedict make the cut for your brunch rotation or would you tweak it? Share your variations and tips — I’d love to hear how you make it your own.
Recipe adapted from a popular eggs benedict idea. Photo and preparation notes are original.