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.

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. 

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