The sweetness of the corn balances the strong flavor of the cauliflower, and when combined with some classic Southwest ingredients it makes the perfect light lunch.
Make sure not to over-steam the cauliflower, you don’t want it to be mushy, just tender-crisp. Use a potato masher to chop up the steamed cauliflower into coarse crumbs like below.
Combine the remaining ingredients together, gently stirring until everything is fully combined. If you are allergic to eggs, try chia eggs. The mixture won’t bind as well together, but it will still make a tasty dish.
To keep them all uniform in size, use a 1/4 cup measuring cup or a spring-loaded ice cream scoop, then flatten to about 3″ wide. Before flipping to cook the other side, I drizzle a bit of oil directly onto each patty.
|Cauliflower-Corn Cakes|| |
- ½ head cauliflower (about 4 cups bite-size florets)
- 2 eggs
- 1 Tbsp GF grainy mustard
- 1 tsp chili powder
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup GF dried bread crumbs
- ½ cup corn
- ¼ cup red/yellow bell peppers*, finely minced
- 1 Tbsp fresh chives
- 2-3 Tbsp oil
- Sour cream
- Romesco sauce
- Remove cauliflower core and stems, coarsely chop and place in steamer basket. Cook under tender-crisp, about 5 minutes. Place in a large bowl and using a potato masher, mash to the size of coarse crumbs.
- In another bowl whisk together the egg, mustard, chili, garlic and seasoning. Gently stir in cauliflower , then add remaining ingredients, except the oil, gently tossing to combine.
- Heat 2 Tbsp of oil in a skillet over med-high heat and place about ¼ cup of mixture (I use a spring loaded ice cream scoop) into skillet, flattening slightly until they are about 3" wide. Flip once browned, adding more oil as needed until both sides are browned, about 6 minutes.
- Serve hot with sour cream or romesco sauce.