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–+ servings

Cauliflower-Corn Cakes

Marla Hingley
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Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 6

Ingredients
  

  • 1/2 head cauliflower about 4 cups bite-size florets
  • 2 eggs
  • 1 Tbsp GF grainy mustard
  • 1 tsp chili powder
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup GF dried bread crumbs
  • 1/2 cup corn
  • 1/4 cup red/yellow bell peppers* finely minced
  • 1 Tbsp fresh chives
  • 2-3 Tbsp oil

Dipping Suggestions

Instructions
 

  • 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 1/4 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.

Notes

*For even more flavor, use roasted peppers
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