I received a post this morning from a friend who shared a video with me on how to make cauliflower fritters, but the recipe included egg and dairy. I decided to take a stab a non-dairy version. Check the rough recipe!!!
1 head of cauliflower
1/2 cup water
1/2 red onion
1/4 cup of cashews
1/4 cup of cashew milk
1 tbs of flax seeds
2 cloves of garlic
2 tsp sea salt
2 tsp fresh cracked pepper
2 tsp cumin
1/2 cup spelt flour
1 cup of blue corn meal
STEP 1: Cut cauliflower into small pieces and place in large pot with water and steam on low until cauliflower is soft and mash-able. Strain all the water off and mash cauliflower with a fork (mash potato consistency) and then reserve.
STEP 2: Make binding agent (Cashew Cream) In a food processor, combine cashews, cashew milk, and flax seed (and a pinch of salt). Blend until smooth and creamy. Remove from blender and add to mashed cauliflower.
This dish was inspired by one of my visits to a cool little spot in Atlanta called, the SoundTable, a few weeks ago. They offer an appetizer that is made with cauliflower and brussels sprouts. Operating from no recipe, I tried to recreate this dish and bam! I think I have a winner. In my version, I decided to use the amazing purple cauliflower just to shake things up a bit.
Here is the Rough Recipe: Cut brussels sprouts in half and reserve to the side. Next, cut up cauliflower florets into bite-sized pieces. Combine the ingredients in a bowl and add olive oil, paprika, ground pepper, a dash of himalayan salt, and liquid amino acid. Pre-heat your oven and then place a skillet inside the oven to heat up.
Make sure that the oven is set at BROIL LOW. And then roast for 30 minutes. Once it is done roasting place all contents in a bowl. Spicy Vinaigrette Dressing - In a bowl, combine black pepper, rice wine vinegar, apple cider vinegar, olive oil, agave, paprika, and a touch of salt.