I love anything made into a cake or “fritter” and these Crispy Cauliflower Cakes did not disappoint! I paired them with a sweet and tangy dipping sauce which is similar to a Thousand Island Dressing. Of course, you could use the sauce of your choosing.
The first thing we need to do is steam the cauliflower florets. Although we will be pan-frying the patties, it won’t be enough time for the cauliflower to become tender. I steamed mine for approximately 8 minutes or until they just start to soften. While they are still warm, I drain off any condensation using paper towels and immediately transfer to a food processor to break them into smaller bits. You could also chop by hand.
They then get added to our dry flour/cornmeal-based mixture. As a binder, we used 2 Flax “eggs”. If you are unfamiliar, ground flax seeds (or meal, as it’s commonly known) is combined with water and refrigerated for 10-15 minutes. Stir before using and it becomes gelatinous which works perfectly to bind the cauliflower cakes.
Using an ice cream scoop, I portion out mounds of the mixture into a preheated pan with a small amount of oil. Wait until the first side is browned before flipping. Once you flip them, it is much easier to compress them into a patty shape using the back of a spatula. Allow to brown on the other side, remove to paper towels to blot away any excess cooking oil and allow to rest for a few minutes. They will firm up a bit more as they sit.
I take this time to whip up a super-simple dipping sauce of vegan mayonnaise and organic chili sauce. This is similar to a Thousand Island Dressing.
The cakes are crispy on the outside and soft on the inside, but hold together nicely! Serve warm with our tangy dipping sauce.
The cauliflower cakes (without sauce) are only 70 calories a piece.
- FOR THE CAULIFLOWER CAKES:
- 1 medium head of Cauliflower
- 1/3 C All Purpose Flour
- 1/4 C Cornmeal
- 2 Tbl Vegan Parmesan or Nutritional Yeast
- 2 in Tbl Ground Flax Seeds + 6 Tbl Water - allow to sit the refrigerator for 10 minutes
- 1/4 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder you could also use Paprika
- 2 Tbl Parsley chopped
- 1 tsp Salt
- 1/8 tsp Pepper
- Oil for shallow pan frying
- FOR THE DIPPING SAUCE:
- 3 Tbl vegan Mayonnaise
- 1 Tbl vegan Chili Sauce
Separate the cauliflower into florets and steam until fork tender.
While the cauliflower is steaming, combine the flax meal and water. Place into the refrigerator until ready to use.
Drain any condensation by placing the florets onto paper towels.
While they are still warm, process the florets into smaller bits using a knife or a food processor. Do not over process.
Combine all of the dry ingredients with a whisk.
Add the flax mixture and processed cauliflower pieces, stirring well to combine. The mixture will still be very moist.
Preheat a large skillet on medium-high heat.
Once hot, add the oil and using an ice cream scoop, portion out the cakes. Wait until they are browned on one side and ready to flip to press them into patty shape. I used the back of my spatula.
Continue cooking until browned on the opposite side.
Transfer to paper towels to remove any residual oil.
They firm up a bit after resting but will be crispy on the exterior and soft on the interior.
While they are resting, we prepared a simple dipping sauce using vegan mayonnaise and chili sauce.
Serve warm with a sprinkle of salt.
This recipe makes 12 cakes.