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Sun-Dried Tomato and Basil Cauliflower Rice Cakes
Original recipe: 6 servings · Prep: 15 min · Cook: 30 min · Total: 65 min
By TinyTummyTreats Editorial TeamPublished May 1, 2026 | Updated Oct 17, 2026
Mediterranean-Inspired
65 mins
easy-to-makevegetable-basedlunchbox-friendlymake-aheadseasonallunchbox ideas
Finely processed cauliflower, sun-dried tomatoes, basil and oats formed into small skillet cakes with a flax binder. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 30 minutes; additional elapsed time 20 minutes; total about 65 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
30 min
Total
65 min
Servings
6
Difficulty
easy
Cuisine
Mediterranean-Inspired
Ingredients
Servings
6
- 3 cups cauliflower florets
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil leaves
- 1/3 cup gluten-free rolled oats
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons olive oil
- 1/4 teaspoon garlic powder
- a pinch black pepper
- Olive oil for lightly brushing the skillet
Instructions
-
Prepare the flax egg by combining ground flaxseed and water in a small bowl. Let it sit for 5 minutes until thickened.
-
If using fresh cauliflower, grate or pulse florets in a food processor until they reach a rice-like texture. For frozen cauliflower, thaw and drain well, pressing out all excess moisture with a clean towel.
-
Place the cauliflower rice in a clean towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy rice cakes.
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In a large bowl, mix cauliflower rice, finely chopped sun-dried tomatoes, chopped basil, gluten-free rolled oats, garlic powder, and black pepper until evenly combined.
-
Add the flax egg and 2 teaspoons of olive oil to the mixture. Stir well until it binds together.
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Let the mixture rest for 5 minutes to allow oats to absorb moisture and firm up the batter.
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Heat a non-stick skillet over medium-low heat and lightly brush with olive oil.
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Form the mix into small, patties (about 2 inches in diameter and 1/2 inch thick).
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Cook in batches for 3-4 minutes per side until golden brown and cooked through, flipping carefully to maintain shape.
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Transfer cooked rice cakes to a paper towel-lined plate to absorb excess oil. Allow to cool slightly before serving.
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Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze separated by parchment paper for up to 1 month.
-
Reheat gently in a skillet over low heat or in a toaster oven until warm.
Timing note
Allow for preparation, flax thickening, mixture rest, skillet batches and cooling. The 6-8 minute cooking phase is per batch.
Serving notes
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredient choices
Use the specified ingredients and quantities. Substitutions can change binding and texture and have not been established as equivalent.
Storage
Refrigerate promptly in a covered container for up to 3 days. Reheat only the portion needed until hot throughout.
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