You can do a lot with cauliflower. Whether you’re baking the florets with sauce to make BBQ wings, chopping it into a fine rice or molding it into a gluten-free pizza crust, the uses of this versatile vegetable are nearly endless. Fritters are another great way to eat cauliflower! This simple, plant-based recipe creates crispy cakes similar to potato pancakes. Freeze the extras and enjoy as a healthy snack!
Ingredients
Cauliflower head, cut into florets & stems
1 Tbsp. chia seeds
1 Tbsp. flaxseed meal
1-1/4 cup + 2 Tbsp water, divided
2 cups cashews, soaked overnight
Black sesame seeds
Black pepper
1-2 Tbsp. coconut oil or soy-free vegan butter, optional
Directions
- Make cashew “cheese.” in a high-speed blender, combine soaked and drained cashews and 1 cup water. Process until smooth. Reserve 1/4 cup for this recipe and place remainder in fridge for another use.
- Make cauliflower rice. In a food processor, pulse cauliflower florets and stems until texture is similar to rice. You will need 2 cups of cauliflower rice for this recipe.
- Make chia-flax “egg.” In a small bowl, mix together chia, flax and 1/4 cup + 2 Tbsp. water. Let sit for a few minutes to thicken.
- In a medium mixing bowl, combine 2 cups cauliflower rice, 1/4 cashew cheese, flax egg, sesame seeds and black pepper.
- In a medium-size frying pan or skillet over medium-high heat, heat coconut oil. Spoon about a silver-dollar-size amount of batter onto skillet. Cook until edges bubble, gently flip over and cook until browned.
- Continue for the rest of the batter, making sure pan is always well oiled.
- To serve, top with nut butter, avocado or grilled veggies.