Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}

Cauliflower Potato Cakes

Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}
Serves: 8
Pair these crispy, little cauliflower cakes with our Sour Cream Herb Sauce and a simple side salad of mixed greens and tomatos.
Ingredients
  • For the Cauliflower Cakes:
  • 1 Medium Cauliflower (about 12-14 ounces), cut into florets
  • 2 Medium Baking Potatos, peeled and cut into large cubes
  • 2 Shallots, peeled and cut in half
  • 1 Tbl Vegetable Oil
  • 1 tsp Parsley
  • 1/8 tsp Salt
  • Fresh Black Pepper
  • 2 Tbl Silken Tofu (we used tofu as a binder, but you could omit it entirely if you wish. They may be slightly more fragile, but just as delicious 🙂
  • ½ C Almond Milk
  • 1/4 C Cooked Quinoa
  • ¾ C Panko Bread Crumbs
  • 1/8 C vegan grated Parmesan Cheese
  • ****************************************************************************************************
  • For the Sour Cream Sauce:
  • 2 Tbl vegan Sour Cream
  • 2 Tbl vegan Mayonnaise, such as Vegenaise™
  • 1 Tbl chopped Fresh Parsley
  • 1 tsp Chives
  • ¼ tsp Black Pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the cauliflower into florets. Peel and cut the shallots into two pieces each. Peel and cut the potatos into large cubes.
  3. Place the cauliflower, shallots and potatos on a baking sheet and drizzle with vegetable oil. Toss lightly. Bake for 35-40 minutes or until potatos are tender.
  4. [url href=”http://theveglife.com/wp-content/uploads/2014/01/caul-roasted.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  5. You may need to remove the shallots prior to the end of the overall baking time if the potatos take longer.
  6. Place the mixture, along with the tofu, quinoa, salt, pepper and parsley into a food processor and pulse until chopped.
  7. [url href=”http://theveglife.com/wp-content/uploads/2014/01/caul-processor.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  8. Place the mixture into a bowl.
  9. [url href=”http://theveglife.com/wp-content/uploads/2014/01/caul-batter.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  10. In another small bowl, combine the Panko bread crumbs and the parmesan cheese. In a third small bowl, place the almond milk.
  11. Using an ice cream scoop, scoop the cauliflower mixture and place into the almond milk to coat.
  12. [url href=”http://theveglife.com/wp-content/uploads/2014/01/milk-wash.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  13. Remove and place in the bread crumb mixture. Shape into a patty and place on a lined cookie sheet. Continue until all 8 patties are made.
  14. [url href=”http://theveglife.com/wp-content/uploads/2014/01/patties.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  15. In the same 400 degree oven, bake the patties for 30 minutes, flipping only once. They should be lightly golden and hold together.
  16. [url href=”http://theveglife.com/wp-content/uploads/2014/01/finished-patties.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  17. To prepare the sauce, mix together the sour cream, vegenaise, parsley, chives and pepper.
  18. [url href=”http://theveglife.com/wp-content/uploads/2014/01/sauce1.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]
  19. Serve the cauliflower cakes with a salad of mixed greens, tomatos and a light vinaigrette.
  20. [url href=”http://theveglife.com/wp-content/uploads/2014/01/CAUL-CAKE-FINAL.jpg”]Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}[/url]

 

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