Friday, January 27, 2017

Cauliflower Crabless Cakes

Serves 2

1 T ground flaxseed and 3 T warm water
1 stalk of celery
1 large shallot or ¼ onion
1 clove of garlic
½ red bell pepper
1 t dried parsley
1/4 –½ teaspoon salt (optional)
a dash or 2 of cayenne pepper
1/2 t Old Bay Seasoning
1/2 t kelp granules or ¼ sheet of nori, cut into tiny pieces
½ head of cauliflower (florets only)
½ cup of sprouted grain bread crumbs
Chopped green onion to garnish

Mix the ground flaxseeds in the warm water and set aside.
Steam cauliflower florets until tender. Set aside to cool.
NOTE: You can also place the florets in a steamer basket on top of the stand in your pressure cooker, add ½ cup of water, and cook on high pressure for 4 minutes with QUICK release.
In the food processor, pulse the celery, shallot, garlic, and red bell pepper until they are in tiny pieces.
Add veggie mixture to a medium-sized bowl. Add in the breadcrumbs.
Add the cauliflower florets, parsley, salt, cayenne pepper, old bay seasoning, kelp granules (or nori), and ground flaxseeds/water mixture to the bowl. Stir to combine.
Preheat oven to 450 degrees F.
Form patties (about 3” in diameter and about 1/4-inch high) with the mixture and place on parchment-lined baking sheet.
Bake on one side for 25 minutes. Flip and bake another 15 minutes or until crispy on both sides. Serve with Sriracha sauce.

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