Curried Cauliflower Cakes
You ever have one of those days? The kind of day where it starts wrong and just stays wrong, all day long? The kind of day where you wake up with a headache and a foul temper and you just sort of perpetuate your own misery by making poor decisions, stomping around in a grumpy manner and being generally irritable?
Yeah ... me neither!
I was having one of those days on the day I created these. In retrospect, I'm a little embarrassed because I remember taking the pan of hot fresh cauliflower cakes and just slamming them on my crusty old cutting board, where they were just kind of mushed. I had just about had enough of the day. I grabbed some of the spices, put them on the cutting board and got the photo taken.
There was precisely zero love put into these photos. I was being a sourpuss when these shots were taken and ... it shows. I see these and ... I cringe.
Please don't let my cantankerous little mini-tantrum stop you from trying to make these things. They were EXCELLENT! Deceptively tasty, in fact! They were soft, a little sweet, complex and spicy. They were outstanding, in fact!
A perfect food.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 Servings
- 1 small head cauliflower
- 4 large whole eggs
- 1/2 cup coconut flour
- 2 tbsp coconut oil
- 1/2 tsp baking powder
- 1 tbsp fresh ginger minced
- 4 each garlic cloves minced
- 1/4 cup fresh cilantro chopped
- 2 tsp turmeric ground
- 1 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 tsp chili flakes
- 1/2 tsp cinnamon ground
- 1/4 tsp cloves ground
- 1/4 tsp cardamom ground
- 2 tbsp cooking oil (ghee or coconut oil/butter blend preferred)
- salt and fresh cracked pepper to taste
Remove the stems and leaves from the cauliflower. Place in a microwave safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap. Cook in the microwave on high for about 7 minutes.
Once the cauliflower is steamed, remove it from the microwave and set it on the counter, while you organize, chop and mince the other ingredients.
Place your steamed cauliflower in the food processor and puree with a little salt and pepper. If you need to add an egg to get the process started, you may add 1 or 2, but be careful not to let the cauliflower cook the eggs. It should be steamed, warm and soft, but if they're too hot, they'll cook the eggs. You want to let the cauliflower cool down just a bit prior to pureeing them.
Once your cauliflower puree is done, in a mixing bowl, whisk together all your ingredients, except the 2 tbsp cooking oil. Taste the batter and adjust seasoning with salt and pepper.
Pre-heat a flattop griddle, skillet or non-stick pan over medium-low heat. Add your cooking oil (ghee is recommended, or coconut oil/butter blend). Add small rounds of batter. Cook like pancakes! When one side is golden, flip them and cook until done.
Serving: 6g | Calories: 194.2kcal | Carbohydrates: 11.46g | Protein: 8.2366666666667g | Fat: 12.701666666667g | Fiber: 6.3666666666667g