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Cauliflower Cakes with Sour Cream Herb Sauce {Vegan}

Ingredients

FOR THE CAULIFLOWER CAKES:

  • 1 medium Cauliflower about 12-14 ounces, cut into florets
  • 2 medium Baking Potatoes peeled and cut into large cubes
  • 2 medium Shallots peeled and cut in half
  • 1 tbsp Oil of your choosing
  • 1 tsp Parsley
  • 1/8 tsp Salt
  • Fresh Black Pepper
  • 2 tbsp Silken Tofu OR 1 tbsp ground flax PLUS 3 tbsp water 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 VEGAN SOUR CREAM SAUCE:

  • 2 tbsp Vegan Sour Cream
  • 2 tbsp Vegan Mayonnaise
  • 1 tbsp Fresh Parsley chopped
  • 1 tsp Chives
  • ¼ tsp Black Pepper

Instructions

  • Preheat oven to 400 degrees.
  • Cut the cauliflower into florets. Peel and cut the shallots into two pieces each. Peel and cut the potatos into large cubes.
  • 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.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/caul-roasted.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/caul-roasted.jpg" alt="" width="750" height="388" class="aligncenter size-full wp-image-2541"][/url]
  • You may need to remove the shallots prior to the end of the overall baking time if the potatos take longer.
  • Place the mixture, along with the tofu, quinoa, salt, pepper and parsley into a food processor and pulse until chopped.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/caul-processor.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/caul-processor.jpg" alt="" width="750" height="515" class="aligncenter size-full wp-image-2542"][/url]
  • Place the mixture into a bowl.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/caul-batter.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/caul-batter.jpg" alt="" width="650" height="485" class="aligncenter size-full wp-image-2543"][/url]
  • In another small bowl, combine the Panko bread crumbs and the parmesan cheese. In a third small bowl, place the almond milk.
  • Using an ice cream scoop, scoop the cauliflower mixture and place into the almond milk to coat.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/milk-wash.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/milk-wash.jpg" alt="" width="406" height="316" class="aligncenter size-full wp-image-2544"][/url]
  • 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.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/patties.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/patties.jpg" alt="" width="650" height="478" class="aligncenter size-full wp-image-2545"][/url]
  • In the same 400 degree oven, bake the patties for 30 minutes, flipping only once. They should be lightly golden and hold together.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/finished-patties.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/finished-patties.jpg" alt="" width="700" height="465" class="aligncenter size-full wp-image-2546"][/url]
  • To prepare the sauce, mix together the sour cream, vegenaise, parsley, chives and pepper.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/sauce1.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/sauce1.jpg" alt="" width="650" height="432" class="aligncenter size-full wp-image-2547"][/url]
  • Serve the cauliflower cakes with a salad of mixed greens, tomatos and a light vinaigrette.
  • [url href="http://theveglife.com/wp-content/uploads/2014/01/CAUL-CAKE-FINAL.jpg"][img src="http://theveglife.com/wp-content/uploads/2014/01/CAUL-CAKE-FINAL.jpg" alt="" width="800" height="505" class="aligncenter size-full wp-image-2549"][/url]