Cauliflower cakes with sweet mustard sauce
Yummy cauliflower cakes with mild “from the sea” flavor.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 12-14 cakes 1x
- Category: Appetizer
- Cuisine: International, Vegan
Ingredients
Scale
For the cakes:
- 1 pound cauliflower florets
- 2 slices of bread
- 1 medium onion
- 1/2 cup chickpea flour
- 2 tbsp cornstarch
- 2 tsp Old Bay seasoning
- 2 nori sheets, ground
- 2 tbsp aquafaba
- 1/2 tbsp umeboshi vinegar
- salt and pepper to taste
- oil for cooking
For the sauce:
- 1/2 cup raw cashews
- 1/4 cup plant milk
- 1/4 tsp salt
- 1/2 tsp coconut syrup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp apple cider vinegar
- 1 tsp whole grain mustard
- freshly ground black pepper
Instructions
- Place cauliflower and onion in a food processor and blend into crumbs. Transfer to a large mixing bowl. Process bread into crumbs. Mix all ingredients for the cakes.
- Heat oil in a non-stick pan over medium heat.
- Form the cakes and put them in a pan. Flatten very carefully, don’t let them fall apart. Fry for 5 minutes.
- Flip the cakes. Again be very careful because they may crumble. Cook for another 5 minutes. Repeat.
- To make the sauce blitz everything except the mustard in a high-speed blender until smooth. Add mustard and blend for a second to combine.
Notes
You may need to soak cashews for 4 hours if your blender is not powerful enough.