Cauliflower Cakes

by Amie on January 8, 2010


Well, let’s just say I’m on another kick…and this time it’s with cauliflower.  Yes, I had a fabulous date last night with a head of cauliflower…are you jealous?  Yummy; this sweet, milky, almost nutty cruciferous vegetable is at its prime right now (from December thru March) when its in season and most plentiful at local farmers markets and food stores. Cauliflower tops the charts for vitamin C and is also a good source of vitamin K, folate and dietary fiber…perfect for this time of the year when you need to keep your immune system strong and healthy.

Last night, I created a fabulous gluten-free dinner for myself using a beautiful head of cauliflower that I recently purchased at Whole Foods Market.  The combination of fresh cauliflower, avocado and basil added the perfect touch of sweetness with a sharp twist from the onion and crushed red pepper.

Ingredients

  • 4 cups cauliflower florets, broken
  • 1/2 ripe avocado, mashed
  • 3/4 cup egg substitute
  • 4 Fresh basil leaves
  • 1/4 cup sweet onion, sliced
  • 1 tsp. fresh lemon juice
  • 1 tsp. baking powder
  • 1 Tbsp. soy flour
  • Pinch of crushed red pepper flakes
  • Pinch of turmeric
  • Sea salt and pepper, to taste

Optional Toppings

  • Greek yogurt
  • Nutritional yeast
  • Organic tomato sauce

Directions

  • Place all ingredients in a food processor or blender; blend until consistency resembles a batter.
  • Mold dough into cakes measuring about 5 inches wide.
  • Heat a skillet over medium heat; spray with cooking spray.
  • Cook for 3 minutes or until brown; flip and cook other side.
  • Serve with a dollop of Greek yogurt, tomato sauce and a sprinkle of nutritional yeast.
  • Enjoy!

In The News This Week…

Food allergy suffers find socializing tricky

Gluten-free sourdoughs might benefit from egg-white foam

Pomegranates seen as breast cancer blockers

Virginia commuters to get Farm Fresh discounts

Kids like veggie choices, but may not eat them

Don’t forget about my 10% off Open Sky discount when you enter the code: REDESIGN

Good throughout all of January.

Happy Shopping!

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{ 6 comments… read them below or add one }

Kelly January 8, 2010 at 3:58 pm

I didn’t realize how much I loved cauliflower until I had a CSA share this summer and there was always an abundance of cauliflower. I love it in mashes and salads. Below are a couple of my favorite recipes that I made:
http://pink-apron.com/recipes/vegetarian-tequila-berry-salad/
http://pink-apron.com/recipes/cauliflower-puree-with-chevre/

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Heather (Where's the Beach) January 8, 2010 at 7:17 pm

I love cauliflower, but my husband doesn’t. I may try this one anyway though! Sounds pretty tasty to me.

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Kristina K June 6, 2011 at 8:10 pm

I just made this and it crumbled in the pan. Totally didn’t turn out.
I processed everything, I wonder what I did wrong?

Reply

Amie June 6, 2011 at 8:22 pm

Kristina,
I am so sorry to hear this. Perhaps your egg substitute or soy flour was bad or a different texture than mine but these cakes came out perfect when I made them. Did you try adding some gluten-free all-purpose flour or gluten-free bread crumbs? This may help you…or you could add more ripe avocado. Make sure your avocado is very ripe and mushy so the cakes stick together. Hope this helps. So sorry this isn’t working for you.

Reply

Kristina June 6, 2011 at 9:58 pm

Bummer, maybe my avocado wasn’t ripe enough. I added bread crumbs. Ah well…They sounded SO good!

Reply

Amie June 7, 2011 at 7:49 am

Try them next time with a very very ripe avocado as that helps bind them together. Using a non-ripe avocado will surely effect the ability to keep them together. Have a great day and hope you could at least use the results as ‘bread crumbs’ or a tasty topping with eggs, salad or grains.

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