Name: Crispy Cauliflower Cakes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 16 to 20 cakes
Ingredients: 2 cups riced cauliflower; 2 tablespoons cornstarch; 1 tablespoon all-purpose flour; 1 tablespoon curry powder; 2 teaspoons ground cumin; 2 large eggs, beaten; 2 green onions, sliced thin; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; Sea salt; 1 cup Greek yogurt; 1 lemon, zested and juiced; 1 tablespoon minced fresh cilantro, plus more for garnish; Kosher salt and freshly ground black pepper; Hot sauce, to taste

Directions

Watch how to make this recipe.

For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

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