A healthy, low-carb breakfast — Cauliflower Fritter Sausage Stacks. These are simple to make and finished with a creamy avocado sauce. A satisfying, wholesome breakfast that works great for meal prep.
This post was created in collaboration with Jones Dairy Farm. I appreciate brands that offer cleaner breakfast meat choices like sugar-free and nitrate-free bacon and antibiotic- and sugar-free turkey and chicken sausage. I partner only with products I truly enjoy. Thanks for supporting the brands that help keep Sunkissed Kitchen going.
How to Make Cauliflower Fritters
I’d been trying to perfect cauliflower fritters for a while. Earlier attempts either left the cauliflower too crunchy in the center when browned or produced patties that were too loose and watery. After refining my technique, I landed on a reliable method for tender, golden fritters that hold together and crisp nicely — ideal for a paleo and low-carb breakfast.
Here is the streamlined approach I use to make consistent cauliflower fritters:
- Rice the cauliflower coarsely in a food processor. You can do this by hand, but the food processor saves time. I keep the pieces slightly larger than I would for cauliflower rice so the fritters have structure.
- Steam or microwave the riced cauliflower until it’s soft, about four minutes in the microwave or roughly seven minutes in a steamer.
- Transfer the hot cauliflower to a clean, thin dish towel and squeeze firmly to remove excess moisture — aim to extract roughly 3/4 cup of water. It will take effort at first, but the towel and twisting action will release a surprising amount of liquid.
- Combine the squeezed cauliflower with almond flour, eggs, chopped parsley, sea salt and pepper. These simple ingredients keep the fritters light, low-carb and flavorful.
Once mixed, the batter should hold together when formed into patties. Cook the fritters in a hot skillet with a little avocado or grapeseed oil until golden on both sides. They should be tender inside with a crisp, golden exterior.
Serve with Sausage for a Healthy Keto and Whole30 Breakfast
These cauliflower fritters come together beautifully with turkey sausage to create a balanced, low-carb breakfast. I like to use Jones Dairy Farm Golden Brown Turkey Sausage patties for a simple, savory layer. Their products are made with minimal ingredients — just meat and spices — and many options are free from fillers, preservatives and nitrates.
Layer a warm sausage patty between two cauliflower fritters for a stack, or serve them side-by-side for a quicker meal. The combination provides protein and satisfying texture while keeping carbs low.
No fillers, no preservatives, no nitrates or nitrites — just meat and spices.
These turkey sausage patties cook quickly in the skillet alongside the fritters. If you prefer pork or chicken options, similar sausage products will work fine. Cook in batches, keeping finished stacks warm in a low oven while you finish the rest.
Meal Prep: Low-Carb Cauliflower Fritters with Creamy Avocado Sauce
These stacks can be kept intentionally simple or dressed up. I like to drizzle a creamy avocado sauce over the fritters and sausage for a bright, smooth finish. The sauce is just avocado, lemon juice, water, salt, cumin and a pinch of cayenne if you want heat. Blend until smooth, and it will stay green and fresh in the fridge for several days thanks to the lemon juice.
This avocado sauce is versatile — spoon it over the stacks, keep it on the side for dipping, or use it as a dressing for salads and tacos. It adds healthy fat and a tangy, herb-like nuance that pairs well with the savory sausage and the mild cauliflower fritters.
Cauliflower Fritter Sausage Stacks
A fun, healthy, low-carb breakfast: golden cauliflower fritters stacked with turkey sausage and finished with creamy avocado sauce.
Ingredients
- 1 large cauliflower (about 6 cups riced)
- 2/3 cup almond flour
- 1/2 cup chopped parsley
- 3 eggs
- 1 1/4 teaspoons sea salt
- Black pepper, to taste
- 8 turkey sausage patties (about 2 boxes)
- 2–3 tablespoons avocado oil (or grapeseed oil)
Creamy Avocado Sauce
- 1 avocado
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 teaspoon sea salt
- 1/4 teaspoon cumin
- Pinch cayenne (optional)
Instructions
- Rice the cauliflower in a food processor until coarsely chopped — slightly larger pieces than typical cauliflower rice.
- Place the riced cauliflower in a microwave-safe bowl and microwave for about 4 minutes, or steam for about 7 minutes until tender.
- Transfer the cooked cauliflower to a thin dish towel and twist to squeeze out excess water, aiming to remove about 3/4 cup.
- In a bowl, combine the drained cauliflower, almond flour, parsley, eggs, sea salt and pepper. Mix until evenly combined.
- Heat 1/2 tablespoon avocado oil in a skillet over medium. Add sausage patties and place two large mounds of the cauliflower mixture in the pan for each batch.
- Press the cauliflower mounds with a spatula to form round patties. Cover the skillet and cook until golden, about 5–7 minutes.
- Flip the fritters and sausages carefully and cook uncovered for another 4–5 minutes until golden and cooked through. Repeat with remaining mixture.
- For the avocado sauce, combine avocado, lemon juice, water, salt, cumin and cayenne in a blender or food processor and blend until smooth.
- Drizzle the avocado sauce over stacks or serve on the side. Garnish with chopped tomatoes if desired.
Notes
These fritters freeze well; separate layers with parchment and store in a freezer-safe container. Reheat in a skillet or oven until warmed through. The avocado sauce keeps refrigerated for several days thanks to the lemon juice, which helps prevent browning.
Nutrition (per serving, approximate)
Calories: 455 | Carbohydrates: 17 g | Protein: 24 g | Fat: 33 g
Other Whole30 Breakfast Ideas
- Whole30 Collard Wrap Breakfast Burritos
- Sweet Potato Quiche
- Whole30 Chia Breakfast Pudding
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