Description

These are tasty as-is, but a little sauce goes a long way. The chipotle flavored Just Mayo sauce from Hampton Creek has been a favorite when I've served this to friends and family, as well as Sriacha mayo.

No animal products are used in this recipe :)

Adapted from: http://theveglife.com/crispy-cauliflower-cakes-vegan/

Ingredients

1		medium heads of cauliflower
1/3	C	all purpose flour
1/4	C	cornmeal
2	Tbl	nutritional yeast
2	Tbl	ground flax seeds + 6 Tbl water
1/4	tsp	garlic powder
1	tsp	onion powder
1/2	tsp	chili powder or paprika
4	Tbl	parsley, chopped
2	tsp	salt
1/4	tsp	pepper
		oil

Directions

1. Separate the cauliflower into florets and steam until fork-tender
2. While the cauliflower is steaming, combine the flax meal and water, and place the mixture in the fridge for now
3. Drain any condensation by placing the florets onto paper towels.
4. Using a blender, food processor, or knife/fork/whisk/whatever, process the cauliflower into smaller bits. Don't over do it here - we're going for a grain-like texture, not mash.
5. Combine all of the dry ingredients with a whisk in a bowl.
6. Add the flax mixture and cauliflower with the dry ingredients and mix well - it'll be moist and sticky. You want it to be sticky, so if it seems dry, add a little water at a time and mix well.
7. Heat a skillet on medium-high heat and add enough oil to fry one side of our cakes
8. When the oil is hot enough, scoop up a portion of the cauliflower mixture. An ice cream scoop with a release button works well and makes good-sized portions.
9. When the first side is 75% done, press it down with a spatula to flatten out the patty. When it is done, flip it and cook the other side.
10. When both sides are done, let them cool a bit on paper towels to drain extra oil.
11. Serve warm!