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.