You might be thinking that you hate cauliflower, but just be forewarned: this recipe could quite possibly change your mind!
Stepping in to fill the normal potato role, cauliflower provides a nourishing, savory cake that is easy to whip up, is low on carbs, and comes packed full with immune-boosting antioxidants! It’s delightfully seasoned with chives and garlic, making it the perfect snack, side dish, or appetizer. If you’re seeking some healthier dishes to add to your cooking tool belt, then be sure not to miss out on this one! (1, 2)
Why Cauliflower Mashed “Potato” Cakes?
Similar to your normal potato-based cakes, this comforting cauliflower version of a potato cake can easily range from crunchy to smooth, depending on your preference. While this particular recipe has garlic as a companion, you could blend it with any variety of your favorite spices and herbs to create your ideal cake!
In order to help these cakes stay bonded together, however, it’s important to use a bonding ingredient – which, in this particular recipe, is the airy arrowroot powder. This flour helps the texture remain fluffy and serves to attain the golden crisp edges. This gluten-free tropical plant root extract is wonderful for adding thickness and elasticity, but if you don’t have it easily on hand, then consider using cassava or tapioca flour instead. (1)
Keep in mind that these cauliflower cakes are best when eaten right away rather than left to get cold and require reheating. By reheating these cakes, you can cause them to lose their structure, and it also affects the texture. They are delicious when eaten warm, however, and are incredibly versatile, making them a wonderful dish to add to any meal. The fact that they’re low on carbs (unlike potato cakes!) and have many beneficial antioxidants are just added bonuses! (1, 2)
Why not give them a try?
Fluffy Garlic Cauliflower Cakes Recipe
Total cooking time: 45 minutes
You will need a medium stock pot, a food processor, and a medium skillet.
- 4 cups of water
- 4 cups of cauliflower florets
- 1 large egg
- ⅓ cup arrowroot flour (or substitute)
- 2 tbsp minced chives
- ½ tsp garlic
- ½ tsp salt
- 2 tbsp avocado oil
- Begin by bringing the four cups of water to a boil in a medium stockpot. Once boiling, add the cauliflower and allow to cook for 8-10 minutes (make sure they are nice and tender before removing).
- Next, strain the cauliflower thoroughly and transfer to a food processor. Blend for about 30 seconds before pausing, and then add in the egg, arrowroot flour, chives, garlic, and salt. Continue blending in pulses until all of the ingredients are properly combined (should only take 15-30 more seconds). Set aside.
- Place a medium skillet over medium heat and add 1 tablespoon of avocado oil to the skillet. Allow to heat for 2 minutes.
- Scoop ¼ cup of the cauliflower mixture onto the hot skillet and shape into a circular form using a spatula. Cook for 5 minutes, flip, and cook for an additional 5 minutes. Repeat with the remainder of the cauliflower mixture, adding more avocado oil as needed.
- Serve hot and enjoy!
Keep in mind that this recipe is adaptable to your specific preferences! Experiment with new spices, other herbs, and flavoring your “cake batter” to taste for endless amounts of new recipes!