Something I never imagined I’d hear myself say: I absolutely love the combination of cauliflower rice and chia seeds. Using the two of them in concert yields perfectly toothsome patties. Once you have the basic formula down, you can pretty much let your imagination run wild with the flavor possibilities. These Ranch Cauliflower Chia Cakes provide a great flavor with their combination of herbs and spices found in typical ranch dressing or seasoning. This makes them pretty versatile and approachable to many palates.
In the pictured dish, I’ve paired them with some Gluten-Free Dinosaur Chicken Patties and Sautéed Garlicky Spinach. However, I also love them on their own with a dab of Sugar Free Honey Mustard Dipping Sauce.
There is a repeated theme that I see over and over in special diet cooking that I feel does a disservice to a lot of tasty food. For many low carb recipes, people try to describe them in terms of a carb-heavy alternative. Unfortunately, I often see that type of name or description leading to unmet and / or unrealistic expectations. The flip side of that coin is that if you don’t give people a known point of reference, many are less likely to give something new a try. These Ranch Cauliflower Chia Cakes (or any of my other flavors of Cauli-Chia Cakes) fall into this unknown and hard to describe territory.
They’re delicious, filling, and versatile. However, I find that they are easier to “sell” if they are part of a composed dish. I like to serve them as a layer / platform under a protein with a sauce. Okay, I actually really enjoy them on their own too, but they’re not “new” to me anymore, so there’s no perception hurdle to overcome. Recently (as noted above), I turned them into “dinosaur beds” and placed them under some homemade, gluten free, keto, adult-size Dino Chicken Patties. I plated them along with some Sautéed Garlicky Spinach that served as “grass” for the dino beds.
Give these Ranch Cauliflower Chia Cakes a try and let me know what else you like them with.
What You Need to Make Ranch Cauliflower Chia Cakes
Equipment
- Measuring Spoons
- Measuring Cups
- Large Skillet or Sauté Pan
- Rubber Scraper or Other Stirring Utensil
- Large Heat Resistant Mixing Bowl
- Medium Mixing Bowl
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Parchment Paper
- Cooking Spray
- Pizza Cutter – Optional for cutting the cauli chia cakes into rectangles
Ingredients
Ranch Seasoning (See Recipe Notes regarding simpler alternative):
- Dried Dill
- Dried Oregano
- Dried Parsley
- Garlic Powder
- Onion Powder
- Dried Tarragon
- Kosher Salt
- Ground Black Pepper
- Ground Mustard
Cauliflower Chia Cakes:
- Eggs – I use jumbo eggs unless my store is out of them.
- Chia Seeds (White or Black) – While the color is completely irrelevant to the taste, I choose white chia seeds if I’m going to be feeding picky eaters. The white chia seeds blend in with the cauliflower rice.
- Avocado Oil – This is just for cooking the cauliflower rice. You could also use Regular Olive Oil.
- Cauliflower Rice – I like to use 3 (12-ounce) bags. However, if your store only has 10 or 10.5 ounce bags, that’s fine. Just use those.)
- Chicken Broth or Stock – For Non-Dairy Version, you’ll increase the amount needed. See the recipe for specifics. I recommend my Homemade Chicken+ Broth if you have time. If you want to keep this Vegetarian, just substitute in Vegetable Stock instead.
- Heavy Cream – This is ONLY for the With Dairy Version. You’ll replace with Chicken Broth / Stock for the Non-Dairy Version.
- Shredded Cheddar Cheese – This ONLY for the With Dairy Version.
- Grated Parmesan Cheese – This is ONLY for the With Dairy Version.
- Ranch Seasoning – You can either make your own or use store bought. (See Recipe Notes)
- Kosher Salt
- Ground Black Pepper
For Dairy-Free Version:
- Plant-Based Original Dairy-Free Spread – This is ONLY for the Dairy-Free Version.
- Nutritional Yeast – This is ONLY for the Dairy-Free Version.
Getting Started with Making Ranch Cauliflower Chia Cakes
If you’ve tried any of my other chia-cauli cakes, you won’t be surprised that we’re going to make these in stages.
Note Regarding Making Your Own Ranch Seasoning
If you want to make your own Ranch Season, I’d suggest getting this part out of the way before you get going on the rest. You’ll thoroughly combine the following ingredients: 1 teaspoon of Dried Dill, 1 teaspoon of Dried Oregano, 1 teaspoon of Dried Parsley, 1 teaspoon of Garlic Powder, 1 teaspoon of Onion Powder, ½ teaspoon of Dried Tarragon, ½ teaspoon of Kosher Salt, ½ teaspoon of Ground Black Pepper, and ½ teaspoon of Ground Mustard. Then you can set this mix aside for the moment.
Prepping the Eggs and Chia for Ranch Cauliflower Chia Cakes
First we’ll start by beating 6 Eggs in a medium mixing bowl. I use jumbo eggs. To that, we’ll add ¾ cup of Chia Seeds. You can use either white or black chia seeds. It really just depends on what you want the end product to look like. If you have any plans of feeding this to picky eaters, I would suggest sticking with the white chia seeds, which will be barely visible.
Either way, you’ll need to thoroughly mix in the chia seeds and then let them sit. I usually give them another couple of stirs intermittently while I’m cooking the cauliflower rice in the next step. The goal is to get the chia seeds well distributed in the liquid so that they can absorb moisture and form the binder for the cakes / patties.
Making a Ranch Cauliflower Rice Risotto
While the egg and chia mixture sits, you’ll work on cooking the cauliflower rice. Basically, you’re making a Ranch Cauliflower Rice Risotto. You could honestly make just that and have a perfectly tasty side dish. The rest of this process is really about taking that dish and turning it into a solid, cut-able patty or cake. It’s kind of like the difference between creamy polenta and polenta chips.
We’ll start this part by heating 1 – 2 tablespoons of Avocado Oil in a large sauté pan over medium high heat. To that you will add 30 – 36 ounces of Cauliflower Rice (depending the size of bags you can find at your grocery store) and 1 tablespoon of your Ranch Seasoning mix. You can use store bought if you prefer.
If you are making the “With Dairy” Version of these Ranch Cauliflower Chia Cakes, you’ll pour 1.5 cups of Stock or Broth in with the Cauliflower Rice. If you are making the Dairy-Free Version, you will add 2.25 cups of Stock or Broth instead. You can use either chicken or vegetable stock. I like using my Homemade Chicken+ Broth if I have some on hand. If I need to keep this dish vegetarian, then I stick with Vegetable Stock.
After this, you’ll continue cooking the Cauliflower Rice, stirring occasionally, until the rice is heated through and almost all of the liquid has evaporated.
At this point, for the With Dairy Version, you’ll add in ¾ cup Heavy Cream, 6 ounces Cheddar (shredded), and 3 ounces Parmesan (shredded or grated).
For the Dairy-Free Version, you will omit the Heavy Cream, Cheddar, and Parmesan. Instead, you’ll stir in 7.5 ounces Plant-Based Original Dairy-Free Spread and 1.5 ounces Nutritional Yeast.
Regardless of version, you will want to keep stirring until the cheese or the plant-based substitute is melted and fully incorporated.
Combining the Cauliflower and Chia Mixtures
Now you can remove the cauliflower rice mixture from heat and allow it to cool to around 90°F.
Pro Tip: You can speed up this process by transferring the mixture to a dish that will increase its surface area such as a 9×13” glass casserole dish and placing it on a heat sink, such as a granite countertop.
Once the cauliflower mixture has cooled, we’ll thoroughly combine the chia and egg mixture into the cooked cauliflower rice.
Baking the Ranch Cauliflower Chia Cakes
These Ranch Cauliflower Chia Cakes are going to bake at 350°F, so we can preheat the oven at this point. Then we’ll prepare the rimmed baking sheet by lining it with aluminum foil and parchment paper. Then we’ll spray the parchment paper with nonstick cooking spray. I know this might sound like a lot of layers, but we’re working with a lot of binder in this recipe and need easy removal from the pan later.
Once that’s done, you can pour the cauliflower rice and chia mixture onto the greased parchment paper on the baking sheet. We’ll bake the giant cauli-chia pancake at 350°F for 25 minutes or until it’s set.
Cooling and Cutting the Ranch Cauliflower Chia Cakes
After taking it out of the oven, I allow the sheet of cauliflower chia cake to cool. Then I very gently slide the parchment paper from the baking sheet onto a large cutting board. I suggest using a pizza cutter (if you have one) to slice the sheet of cauli-chia bake into 18 patties.
You can either serve immediately or store for later. Alternatively, you could use a cookie cutter for shapes of your choice.
Related Recipes and Serving Suggestions
If you liked these Ranch Cauliflower Chia Cakes, you should check out some of my other variations.
- Cheddar Creole Cauliflower Chia Cakes
- Gorgonzola Cauliflower Chia Cakes
- 3 Cheese and Spinach Cauliflower Chia Cakes
These cakes are great on their own, but if you’d like to make the composed dish that they go with, start with these Ranch Cauliflower Chia Cakes as the base, then cover them with a layer of my Sautéed Garlicky Spinach, and top it off with one of my Gluten Free Dinosaur Chicken Patties (Keto). I like to add just a dollop of Sugar Free Honey Mustard Sauce to finish the dish.
If you do decide to go the Dino route, you should take a look at my Dino Dinner Party menu for some ideas.
Ranch Cauliflower Chia Cakes (With Dairy Free Option)
Ingredients
For Ranch Seasoning (See Recipe Notes regarding simpler alternative):
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Tarragon
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Ground Mustard
For Cauliflower Chia Cakes:
- 6 Eggs I use Jumbo.
- ¾ cup Chia Seeds White or Black
- 1 – 2 tablespoons Avocado Oil
- 36 ounces Cauliflower Rice 3 (12-ounce bags. If your store only has 10 or 10.5 ounce bags, that’s fine. Just use those.)
- 1.5 cups Chicken Broth or Stock For Non-Dairy Version, increase this amount to 2.25 cupsI recommend my Homemade Chicken+ Broth if you have time.
- 1 tablespoon Ranch Seasoning See Recipe Notes
- ¾ teaspoon Kosher Salt
- ¾ teaspoon Ground Black Pepper
- ¾ cup Heavy Cream Only for With Dairy Version. Replace with Chicken Broth / Stock for Non-Dairy Version.
- 6 ounces Cheddar Cheese Only for With Dairy Version, Shredded
- 3 ounces Parmesan Cheese Only for With Dairy Version, Grated
For Dairy-Free Version:
- 7.5 ounces Plant-Based Original Dairy-Free Spread Only for Dairy-Free Version
- 1.5 ounces Nutritional Yeast Only for Dairy-Free Version
Instructions
- If making your own Ranch Seasoning, combine the following ingredients: 1 teaspoon Dried Dill, 1 teaspoon Dried Oregano, 1 teaspoon Dried Parsley, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Dried Tarragon, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, and ½ teaspoon Ground Mustard. Set the mixture aside.
- Beat 6 Eggs in a medium bowl. Add ¾ cup Chia Seeds. Mix well so that the Chia Seeds are completely submerged in the liquid. Set aside for the Chia Seeds to hydrate for at least 10 minutes.
- Heat approximately 1 – 2 tablespoons Avocado Oil in a large sauté pan over medium high heat. Add the 36 ounces Cauliflower Rice to the pan along with 1.5 cups Chicken Broth or Stock, 1 tablespoon Ranch Seasoning, ¾ teaspoon Kosher Salt, and ¾ teaspoon Ground Black Pepper. For the Dairy-Free Version, increase the Stock to 2.25 cups (add the volume of Heavy Cream listed).
- Cook, stirring occasionally, until the rice is heated through and almost all of the liquid has evaporated.
- Add ¾ cup Heavy Cream, 6 ounces Cheddar Cheese (shredded), and 3 ounces Parmesan Cheese (shredded or grated). For the Dairy-Free Version, omit the Heavy Cream, Cheddar, and Parmesan. Instead, stir in 7.5 ounces Plant-Based Original Dairy-Free Spread and 1.5 ounces Nutritional Yeast. Stir until melted and fully incorporated.
- Remove from heat and allow to cool to around 90°F. You can speed up this process by transferring the mixture to a dish that will increase its surface area such as a 9×13” glass casserole dish.
- Once cooled, thoroughly combine the chia and egg mixture into the cooked cauliflower rice.
- Line a rimmed baking sheet with aluminum foil and parchment paper. Then spray it with cooking spray. Pour the cauliflower rice and chia mixture onto the greased parchment paper on the baking sheet.
- Bake at 350°F for 25 minutes or until set.
- Allow the sheet of cauliflower chia cake to cool. Use a pizza cutter to slice the sheet of cauli-chia bake into 18 patties. You can either serve immediately or store for later. Alternatively, you could use a cookie cutter for shapes of your choice.
Equipment
- Measuring Spoons
- Measuring Cups
- Rubber Scraper Or Other Stirring Utensil
- Large Heat Resistant Mixing Bowl
- Medium Mixing Bowl
- Heavy Duty Aluminum Foil
- Parchment Paper
- Nonstick Cooking Spray
- Pizza Cutter Optional
Notes
- Ranch Seasoning and Alternative
- The directions above include making my version of Ranch seasoning. I often make my own so that I can control what goes into it and avoid any potential allergens. That said, if you prefer, you can use store bought Ranch Seasoning instead.
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Tarragon
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Ground Mustard
- The directions above include making my version of Ranch seasoning. I often make my own so that I can control what goes into it and avoid any potential allergens. That said, if you prefer, you can use store bought Ranch Seasoning instead.
- Cooling, Storing, and Reheating
- Once cooled completely, store these in an airtight container in the fridge until you’re ready to use them.
- Reheat on a sheet pan in the oven on warm (180°F) for 10 – 15 minutes.
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