Keto Loaded Cauliflower Medallions

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    15 min

Keto Loaded Cauliflower Medallions

20 ratings

Anything rice can do, cauliflower rice can do better! These cauliflower medallions are very similar to sticky rice cakes, but they fry up to a nice crisp and hold a lot of flavor. That’s why these cauliflower medallions received an American twist - they’re loaded with bacon, melty cheese, and chives! You can even top them off with a little sour cream!

Jessica L.

  • Net Carbs

    3.7 g

  • Fiber

    1.9 g

  • Total Carbs

    5.6 g

  • Protein

    15.2 g

  • Fats

    22.7 g

284 cals

Keto Loaded Cauliflower Medallions

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cauliflower Rice

    Cauliflower Rice

    6-½ ounce

  • Real Bacon Bits

    Real Bacon Bits

    1 tablespoon, crumbled

  • Shredded Cheddar

    Shredded Cheddar

    ½ cup, shredded

  • Chives


    1 tablespoon, cut pieces

  • Raw Egg

    Raw Egg

    1 large

  • Salt


    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Coconut Oil

    Coconut Oil

    ½ tablespoon

  • Sour Cream

    Sour Cream

    5 teaspoon

  • Shredded Cheddar

    Shredded Cheddar

    ½ cup, shredded

  • Chives


    1 tablespoon, cut pieces

Recipe Steps

steps 5

15 min

  • Step 1

    In a bowl, combine cold cauliflower rice, the bacon bits, the first amount of cheddar and chopped chives, egg, salt, and pepper.
    Step 1
  • Step 2

    Divide the mixture into 5 portions. Use your hands to form small patties.
    Step 2
  • Step 3

    Heat the coconut oil in a large skillet on medium heat. Gently place in the cauliflower medallions and use a spatula to press them down slightly. Cook for 2-3 minutes per side until the exterior is golden brown.
    Step 3
  • Step 4

    Transfer the medallions to a plate for serving and let them cool for a few minutes. Spread 1 tsp of sour cream over each medallion, and distribute the remaining cheddar cheese and chopped chives over the tops as garnish.
    Step 4
  • Step 5


Comments 31

  • LittleBoo

    LittleBoo 3 years ago

    For Non Keto .... These are a lovely tasty addition to a healthy bean chilli or a herby lentil stew. I also got a big thumbs up serving them with a salmon fillet. The leftover one, I ate the next day with cherry tomato halves and would definitely have again.

    • GorgeousKetone685735

      GorgeousKetone685735 3 years ago

      Yum, will definitely make it again. Followed the recommendations list by others below. Served with a sous vide tri tip with blue cheese sauce. Indulgent.

      • SplendidMacadamia536964

        SplendidMacadamia536964 3 years ago

        These were pretty tasty and I will make again. I had not much difficulty keeping mine together, though that was forewarned from the commentary here so I was careful to: squeeze them into a round ring mold I have to shape them without having to use my hands as such; and lift them from the surface assertively with an oiled spatula, sliding them off into a very hot cast iron skillet using another spatula to gently push them. Once they are done on the first side it’s easy from there. More thoughts on this: I riced fresh cauliflower myself, sounds like the frozen needs careful draining of water. Also, I grated my own cheddar cheese. When you buy pre-shredded cheese, it virtually always has added ingredients such as powdered cellulose to keep it from caking together. I’m sure that would also inhibit the caking together of your cauliflower-cheese mixture.

        • AG1217😁😁

          AG1217😁😁 3 years ago

          I just made and I LOVE! I read the reviews below. I used frozen cauliflower riced, and heated for 2 minutes in the microwave. I drained over strainer, and then measured out the oz. then...I absorbed easily 1/2 cup water from squeezing through paper towels. Stuck together great!

          • MarvellousCauliflower104049

            MarvellousCauliflower104049 a year ago

            Thanks for the tip 👍

        • Catnmouss

          Catnmouss 3 years ago

          I haven't made them yet, but when I used to make crab cakes I refrigerated them for a few hours and they hold together much better.

          • Calliope

            Calliope 3 years ago

            Good idea!

        • Ally

          Ally 4 years ago

          These are great done in the air fryer as an alternative. Another way to hold them together is by using egg rings. I didn't need to do this but if using a frypan it would be an option.

          • Packers50

            Packers50 4 years ago

            They are really good but for the life of me I cannot get them to stick together and I have tried multiple times! I resorted to making it like a hash, any recommendations are welcome. I do use non-frozen riced cauliflower.

            • Monablueyez

              Monablueyez 4 years ago

              Can you use frozen Cauliflower rice? If you use fresh do you cook the rice first?

              • recipewriter

                recipewriter 4 years ago

                Thawed pre-made riced cauliflower is acceptable. Drain away any excess moisture before using. If using fresh cauliflower, you can make these while the riced cauliflower is raw, since they cook through in your pan.

            • Katrinaprice_94

              Katrinaprice_94 4 years ago

              Do I have to use coconut oil? Can I substitute it for something else?

              • FabulousArugula711545

                FabulousArugula711545 a year ago

                I bought some avocado oil to use for things like this.

              • recipewriter

                recipewriter 4 years ago

                Yes! Avocado oil also works well here. You can use olive oil, but you may need to cook for longer at a lower heat because it has a lower smoke point.

            • BadAssBitch

              BadAssBitch 4 years ago

              Looking at people’s challenges with them staying together and not falling apart I thought I would try my egg rings. Worked great. Just popped it out before overturning

              • Anonymous

                Anonymous 5 years ago

                This is an exceptionally good recipe. I did Squeeze more water out of the cauliflower after I cooked it in the frying pan. In doing so I was able to measure out my cauliflower and it made for triple the above recipe, which was okay with me. These remind me of potato pancakes probably because of the chives and the mouthfeel of the cauliflower. They are so stinkin good I shared this with my daughter and she's going to make it very soon. I found frying them in a non-stick frying pan did not work but in a cast iron frying pan it worked wonderful. I got the bottom sear on there which prevented them from falling apart.

                • Jcnmorson

                  Jcnmorson 5 years ago

                  I tried cooking them in the frying pan and they fell apart so I put them in the oven and they did really good

                  • Anonymous

                    Anonymous 5 years ago

                    I am trying to cook them right now and can't get them to stay to together. I will try putting them in the oven. Hopefully that works if not then. I guess I'm not having dinner tonight

                • Kellie

                  Kellie 5 years ago

                  Eek mine aren’t binding feels like it needs something to make it stick together better??

                  • recipewriter

                    recipewriter 5 years ago

                    Please make sure your cauliflower is free of any excess liquid (you can squeeze out any liquid by hand over a sink for a quick fix). If this doesn't work, you may try using only an egg yolk instead of a whole egg for binding. Hope this helps!


         5 years ago

                  I’m new to this can you explain for me portions For example how many am I supposed to eat for a portion Thank you

                  • recipewriter

                    recipewriter 5 years ago

                    One serving is 2 medallions. You can see what counts as a serving at the top of every recipe under the pie chart of macros.

                • Acs01003

                  Acs01003 5 years ago

                  So tasty!

                  • Anonymous

                    Anonymous 5 years ago

                    thats awesome. thank you

                    • Anonymous

                      Anonymous 5 years ago

                      Can these be made and frozen

                      • recipewriter

                        recipewriter 5 years ago

                        Yes, but please save the final garnishes of sour cream, cheddar, and chives for serving.

                    • Jules

                      Jules 5 years ago

                      Do you cook the riced cauliflower first?

                      • recipewriter

                        recipewriter 5 years ago

                        No, you would use raw cauliflower rice when mixing your ingredients in the first step.

                    • Nsharkey

                      Nsharkey 5 years ago

                      Fell apart trying harder next time the remnants we're delicious

                      • Npinkney0321

                        Npinkney0321 5 years ago

                        Mine fell apart before I got them to the skillet. What did I do wrong?

                        • Anonymous

                          Anonymous 5 years ago

                          I added 1/4 cup coconut flour to mine...held them together great