Cauliflower Cakes With Feta And Dill Pickle Sauce
User Reviews
5
6 reviews
Excellent
-
Servings
14 cakes
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Course
Main Course
Cauliflower Cakes With Feta And Dill Pickle Sauce
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the cakes:
- 1 cauliflower 450 grams, cut into florets, medium size; head
- 3 tablespoons cornmeal
- ¼ cup flour
- 4 tablespoons nutritional yeast
- 2 cloves garlic finely minced
- 1 ½ teaspoon salt
- 2 egg large
- 100 grams feta cheese crumbled
- vegetable oil for cooking
For the dill pickle dip:
- 2 tablespoons yogurt plain non-fat
- 1 dill pickle finely chopped, baby
- 1 garlic finely minced, small clove
- 1 tablespoon dill chopped
- salt to a taste
Instructions
For the cakes:
- Bring a medium pot of water to a boil and cook the cauliflower for about 7 minutes until tender.
- Drain the water and pulse the florets in a food processor 3-4 times, until they are broken down to smaller pieces.
- In a large mixing bowl, combine cauliflower, flour, cornmeal, nutritional yeast, garlic, salt, Feta Cheese and beaten eggs. Mix everything well.
- In a large skillet, heat 3 tablespoons of vegetable oil and over medium heat.
- Working in batches spoon about a heaping tablespoonful of batter onto a skillet flattening it slightly with the back of the spoon.
- Cook for 2-3 minutes on each side until brown and crisp.
- Add more oil if needed.
For the dill pickle dip:
- In a small bowl, combine all ingredients and serve as a dipping sauce for cauliflower cakes.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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