These healthy keto cauliflower patties are cheesy, full of flavor, high protein, kid-friendly and paired with a delicious creamy tahini lime dipping sauce.
Add cauliflower and boil for about 6-7 minutes until softened but not falling apart (time will depend on size for florets).
Pour into strainer and drain.
Chop cauliflower florets into smaller 1/8” sized pieces and then dump into a medium sized bowl.
Add all other patty ingredients except oil and stir to mix well.
Start heating half of the oil in a skillet over medium-low heat (add remaining oil as needed while cooking patties).
Create 1/4” thick patties using about 2 Tbsp. of mixture per patty.
Place patties into heated pan and cook for 6- 8 minutes per side.
While patties cook, mix dressing by whisking together until thoroughly combined or mix in blender.
Serve warm cauliflower patties with dipping sauce.
Notes
*If your tahini is separated, stir well or if it's too hard, just make sure you get some of the oil and paste when you're measuring.
Patties and sauce can be kept in an airtight container in refrigerator for up to 5 days. Reheat patties in microwave or on a skillet prior to eating.
If using for baby led weaning, skip the dipping sauce, chop the cauliflower smaller and make sure you boil until the florets are really soft, not just parboiled.
For picky older kids, try using 3/4 cup cheese and serving with ketchup or ranch.