CAULIFLOWER CAKES
MAKES 6 CAKES / PREPARATION AND COOKING: 45 MINS
750ml (3c) cauliflower florets 5ml (1t) olive oil 1 onion, finely chopped
5ml (1t) garlic powder
2,5ml (½t) cumin salt, to taste 125ml (½c) almond flour
125ml (½c) vegan cheese, finely grated
1 nori sheet, shredded into flakes (optional) 60ml (¼c) plant milk
125ml (½c) cornflake crumbs or breadcrumbs egg-free mayo, lemon wedges and microherbs, to serve
Preheat an air fryer or oven to 180°C. Keep non-stick cooking spray on hand.
1 Steam or boil the
cauliflower until the florets are soft. Place the cauliflower in the refrigerator to cool down.
2 In a medium pan, heat the oil and fry the onion until translucent. Add the garlic powder, cumin and salt and mix through the onion. Fry a little longer to caramelise the onion. Set aside. 3 Place the cooled cauliflower in a food processor and pulse until you reach a fine “rice” consistency. You might need to scrape down the sides of the bowl once or twice. Don’t overblend it into a mash.
4 Scoop the cauliflower rice onto a thin kitchen cloth or a cheesecloth bag (if you have one) and squeeze out the excess liquid. 5 Transfer the cauliflower to a mixing bowl and add the onion, flour, cheese and nori flakes
(if using). Mix with a spoon until the mixture forms a sticky dough. Scoop six equal balls from the dough and shape them into round cake discs. 6 Pour the milk into a shallow bowl and the crumbs into another bowl. Dip the discs into the milk and then into the crumbs. Place on a plate and spray both sides of the cakes with non-stick cooking spray.
7 Place the cakes into the air fryer and bake for 12 minutes, turning them over halfway. If using an oven, bake for 20-25 minutes, turning over halfway. 8 Serve with the mayo, lemon and microherbs.