Smoky Cauliflower Patties

Well you know by now I like my patties. Most of the patties I've shared with you so far have contained legumes or starchy vegetables.  I'm experimenting with my diet these days so I've been trying to come up with some lower carb meals. So of course, I needed a low carb patty to top my salads.  I played around with a few recipes and came up with this cauliflower fritter which I've been really enjoying!  I do love my other patties - like my sweet and savoury lentil patties or my sweet potato fritters . I especially love my black bean burgers, yum! But nonetheless, I'm really enjoying this low carb version using cauliflower as the main ingredient.

Cauliflower has to be one of my favourite cruciferous vegetables because it's so versatile! I love using it to make mashed cauliflower (mashed potato style), I also love to roast it until it's nice and crispy (salivating as I think about crispy cauliflower), cauliflower fried rice is another staple in my household, but I had never ventured into making it into a patty until recently.  I love to use cauliflower not only for it's versatility but also for it's nutritional benefits.  As I mentioned, cauliflower is a cruciferous vegetable and like all other cruciferous vegetables it's a source of glucosinolate, which supports enzyme production in the liver. These natural enzymes flush carcinogens and other toxins from the body. So cauliflower actually aids your body to produce liver detoxifying enzymes that help flush out toxins! Isn't that just wonderful! An amazingly versatile food that not only tastes great but stimulates your body's cleansing ability!

This recipe is pretty simple to prepare, however you'll need a steamer, cheese cloth and food processor.  If you don't have a steamer, you can blanche the cauliflower and if you don't have cheese cloth, you can strain the cauliflower in a colander, squeezing out the excess water with your hands.  You'll begin to make the fritters by first steaming the cauliflower.  Break up the cauliflower into large florets, wash and steam for 10 minutes until the cauliflower is tender when pierced with a fork.  Set aside and allow to cool. Once the cauliflower has cooled, place 1/4 of the steamed cauliflower into a food processor and pulse until the cauliflower is crumbled and coarse. Process the remainder and place into a cheese cloth and squeeze out all liquid.Place the strained cauliflower into a large bowl  and add all ingredients including almond meal, nutritional yeast, chia egg replacer, paprika, salt, onion and garlic powder. Next you'll need to shape the mixture into patties and bake. Preheat oven to 400. Line a large baking sheet with parchment paper and grease with 2 tbsp of oil. Take 1/4 cup of the cauliflower mixture, flatten and shape into a patty and place on baking sheet approximately one inch apart. Continue with the remaining patties and bake in preheated oven for one hour. At the 40 minute mark, once the patties are golden, flip and bake for a further 20 minutes. Serve immediately with your favourite dipping sauce or cool and place in the fridge (will keep for approximately 5 days). I've really enjoyed these fritters with the coconut curry dipping sauce I shared with you in a previous post.

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Smoky Cauliflower Patties

Yield: 24

Author: Lara

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

OH YES I DID! I most definitely DID make smoky cauliflower patties.

Ingredients

• Fritter mixture
• 1 large head of cauliflower (3.5-4 lbs)
• 1 cup of almond meal
• 1/4 cup nutritional yeast
• 2 chia egg replacer
• 1 tablespoon smoked paprika
• 1 1/2 tsp sea salt
• 1 tsp each garlic powder and onion powder
• Baking Patties
• 2 tbsp oil of choice

Instructions

1. Steam cauliflower
2. Break up the cauliflower into large florets, wash and steam for 10 minutes
3. Set aside and allow to cool
4. Fritter mixture
5. Place 1/4 cauliflower a into food processor and pulse until the cauliflower is crumbled and coarse. Process the remainder and place into a cheese cloth and squeeze out all liquid.
6. Place into a large dish and add all ingredients including almond meal, nutritional yeast, chia egg replacer, paprika, salt, onion and garlic powder.
7. Patties
8. Preheat oven to 400
9. Line a large baking sheet with parchment paper and grease with 2 tbsp of oil.
10. Take 1/4 cup of the cauliflower mixture, flatten and shape into a patty and place on baking sheet approximately one inch apart. Continue with the remaining patties and bake in preheated oven for one hour. At the 40 minute mark, once the patties are golden, flip and bake for a further 20 minutes. Serve immediately with your favourite dipping sauce or cool and place in the fridge (will keep for approximately 5 days).

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