Photo of Cauliflower ham cakes by WW

Cauliflower ham cakes

Total Time
30 min
15 min
15 min
When you have leftover ham to use up, it’s great to have ideas that serve one, along with all the usual larger-batch dishes. This meal for one boasts a hearty serving size and loads on the veggies. The savory cakes contain no flour or breadcrumbs for binding, just egg and a little cheese. They’re a bit fragile in the pan, so go gently when turning them over. If one falls apart, just turn it over the best you can and push the ingredients back together into a cake shape. As the egg in the mixture cooks, the cake will firm up.


Uncooked cauliflower rice

2 cup(s)


2 Tbsp, chopped

Cooked lean ham

2 oz, finely chopped

Reduced fat cheddar cheese

1 oz, shredded (1/4 cup)

Kosher salt


Black pepper



1 large egg(s), lightly beaten

Cooking spray

2 spray(s)


2 cup(s)

Grape tomatoes

½ cup(s), halved

Low fat balsamic vinaigrette dressing

1½ Tbsp


  1. Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 2 minutes. Uncover and stir in scallions and ham. Cool slightly, about 2 minutes. Stir in cheese, salt, pepper, and egg.
  2. Heat a large nonstick skillet over medium-low heat. Divide cauliflower mixture into 2 equal portions. Coat pan with nonstick spray. Shape each portion of mixture into a ball (mixture will be loose but will firm up as it cooks) and place in pan. Flatten gently to form patties. Coat tops of patties with nonstick spray. Cook until browned on bottom, 5 to 6 minutes. Carefully turn patties over and cook until browned on bottom, 5 to 6 minutes. Remove pan from heat.
  3. In a medium bowl, combine arugula, tomatoes, and vinaigrette and toss gently. Serve salad with cauliflower cakes.
  4. Serving size: 2 cauliflower cakes and 2 cups salad