Cauliflower Patties
VEGAN There are so many ways to enjoy cauliflower, and this is one
Ingredients
- 1 medium head cauliflower (about 1½ lbs/680 g)
- 2 large eggs
- 2/3 cup (75 g) blanched almond flour
- 0.3 cup (17 g) nutritional yeast
- 1 tbsp dried chives
- 1 tsp finely ground sea salt
- 1 tsp garlic powder
- 0.5 tsp turmeric powder
- 0.3 tsp ground black pepper
- 3 tbsp coconut oil or ghee, for the pan
Instructions
- 1
If you’re using pre-riced cauliflower, skip ahead to Step 2. Otherwise, cut the base off the head of cauliflower and remove the florets. Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (¼-inch/6-mm) pieces. Transfer the riced cauliflower to a medium-sized saucepan and add enough water to the pan to completely cover the cauliflower. Cover with the lid and bring to a boil over medium heat. Boil, covered, for 3½ minutes. Meanwhile, place a fine-mesh strainer over a bowl. Pour the hot cauliflower into the strainer, allowing the bowl to catch the boiling water. With a spoon, press down on the cauliflower to remove as much water as possible. Discard the cooking water and place the cauliflower in the bowl, then add the eggs, almond flour, nutritional yeast, chives, salt, and spices. Stir until everything is incorporated. Heat a large frying pan over medium-low heat. Add the oil and allow to melt completely. Using a ¼-cup (60-ml) scoop, scoop up a portion of the mixture and roll between your hands to form a ball about 1¾ inches (4.5 cm) in diameter. Place in the hot oil and flatten the ball with the back of a fork until it is a patty about ½ inch (1.25 cm) thick. Repeat with the remaining cauliflower mixture, making a total of 10 patties. Cook the patties for 5 minutes per side, or until golden brown. Transfer to a serving plate and enjoy!