Creative in the Kitchen

Perfect day-off cauliflower cakes


Inspired by my recent culinary excursion on a perfect day off, I worked out the recipe for these unbelievably delicious cauliflower cakes.  For you Winifred… 🙂

Steam until tender, about 15 minutes:

  • 1 1/2 pounds (2 lbs with stem and leaves) cauliflower broken into florets


In a food processor, puree the cauliflower then blend in:

  • 1/2 tsp kosher salt
  • a few grinds of black pepper
  • 1 T minced green onions
  • 1/4 cup chick pea (garbonza bean) flour
  • 1 beaten egg

Form this mixture into 30 patties.  Note that they will be crumbly.  Press each patty into:

  • almond flour – 3/4 cup total for all patties.

Press them again into:

  • unseasoned Panko bread crumbs (if you are gluten-free these days, then just press them again into more almond flour) – 3/4 cup total for all patties.

Place patties onto a rack to rest for 30 minutes and to firm up.  After this time they will not be crumbly any longer.DSC05439


In a frying pan on medium-low heat, warm some *spiced clarified butter (Ghee) till just smoking.  Fry each patty until they are golden on each side.  Serve with lime.  NOTE:  I used a flavored Ghee that was a gift from my friend Winifred.  She obtained it on-line from Pure Indian Foods.  I used the Niter Kibbeh blend that contains cardamom, cinnamon, coriander, cumin, turmeric and nutmeg. DSC05445

NOTE: if you can not obtain this pre-blended spiced butter then add some of these spices to your own clarified butter.

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