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Cauliflower Cakes With Feta And Dill Pickle Sauce

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Servings: 14 cakes
Course: Main Course

Ingredients

For the cakes:
  • 1 medium size cauliflower head 450 grams, cut into florets
  • 3 tablespoons cornmeal
  • ¼ cup flour
  • 4 tablespoons nutritional yeast
  • 2 cloves garlic finely minced
  • 1 ½ teaspoon salt
  • 2 large eggs
  • 100 grams feta cheese crumbled
  • vegetable oil for cooking
For the dill pickle dip:
  • 2 tablespoons plain non-fat yogurt
  • 1 baby dill pickle finely chopped
  • 1 small clove garlic finely minced
  • 1 tablespoon chopped dill
  • salt to a taste

Instructions

For the cakes:
    Cup of Yum
  1. Bring a medium pot of water to a boil and cook the cauliflower for about 7 minutes until tender.
  2. Drain the water and pulse the florets in a food processor 3-4 times, until they are broken down to smaller pieces.
  3. In a large mixing bowl, combine cauliflower, flour, cornmeal, nutritional yeast, garlic, salt, Feta Cheese and beaten eggs. Mix everything well.
  4. In a large skillet, heat 3 tablespoons of vegetable oil and over medium heat.
  5. Working in batches spoon about a heaping tablespoonful of batter onto a skillet flattening it slightly with the back of the spoon.
  6. Cook for 2-3 minutes on each side until brown and crisp.
  7. Add more oil if needed.
For the dill pickle dip:
  1. In a small bowl, combine all ingredients and serve as a dipping sauce for cauliflower cakes.