Crispy Cauliflower Cakes
- Level: Easy
- Yield: 16 to 20 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 92
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 23
- Sodium
- 113
- Total: 40 min
- Active: 35 min
Ingredients
Cauliflower Cakes:
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
Yogurt Sauce:
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
- 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.