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.
- 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
- Greek yogurt
- Nutritional yeast
- Organic tomato sauce
- 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.
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.
Share your thoughts
I just made this and it crumbled in the pan. Totally didn’t turn out.
I processed everything, I wonder what I did wrong?
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.
Bummer, maybe my avocado wasn’t ripe enough. I added bread crumbs. Ah well…They sounded SO good!
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.
I love cauliflower, but my husband doesn’t. I may try this one anyway though! Sounds pretty tasty to me.
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: