Ranch Cauliflower Chia Cakes (With Dairy Free Option)
These delectable Ranch Cauliflower Chia Cakes are a flavor explosion combining cauliflower rice and chia seeds with a zesty twist of ranch. They make a terrific side dish, a vegetarian lunch, or a base layer for a composed plate. Plus there’s a dairy-free option that’s just as yummy. You’ve got to give them a try!
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Servings: 18
Calories: 173kcal
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 9x13” 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.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Ranch Cauliflower Chia Cakes (With Dairy Free Option)
Amount per Serving
Calories
173
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
79
mg
26
%
Sodium
476
mg
21
%
Potassium
254
mg
7
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
9
g
18
%
Vitamin A
369
IU
7
%
Vitamin C
28
mg
34
%
Calcium
200
mg
20
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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