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Cauliflower Turmeric Patties With Cilantro-Mint Raita

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    Cauliflower Turmeric Patties With Cilantro-Mint Raita
  • 2/7
    Cilantro-Mint Raita ingredients
  • 3/7
    Place the raw cauliflower florets in a bowl and season with spices.
  • 4/7
    Spread the seasoned cauliflower on a rimmed baking sheet and...
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    ...bake in the oven until soft.
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    Season the mashed cauliflower with eggs, scallions and garlic.
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    With your hands, form 8 patties.

Text, photos and food cooked by Michal Martinek

Feb 13, 2017

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Cauliflower Turmeric Patties With Cilantro-Mint Raita

Lately I’ve been into playing with and testing cakes (or burgers or patties) using vegetarian, paleo-friendly and gluten-free ingredients. It’s a healthy, lighter way of eating—you can also have fun calibrating the flavor of the batter with your favorite herbs and spices—but also slightly tricky when it comes to cooking. With no ground meat, no grated cheese and no flour to bind the whole thing together, you have to rely pretty much on just eggs, some arrowroot flour (made from a tropical, starchy tuber of the same name), and patience.

In this recipe, cauliflower is the star ingredient. It gets scented with spices including turmeric, which colors it a pretty yellow-orange, and then roasted, mashed, and mixed with eggs, garlic and scallions. To elevate the finished cakes and make the dish taste super fresh, you’ll top it with a tangy almond-yogurt-based raita with fresh herbs, capers and lemon juice.

Adapted from Cooks Illustrated.

O

  1. Serves 4
  2. Cilantro-Mint Raita
  3. ¾ cup fresh cilantro, finely chopped
  4. ¾ cup fresh mint, finely chopped
  5. 2 tablespoons shallot or yellow onion, peeled, minced
  6. 2 tablespoons capers, chopped
  7. 1 tablespoon lemon juice, freshly squeezed
  8. ½ cup dairy-free plain yogurt (almond or coconut)
  9. Salt to taste
  10. Black pepper, freshly ground, to taste
  11. Cakes
  12. 2 medium heads cauliflower, trimmed, cut into 1-inch florets
  13. 2 tablespoons olive oil
  14. 1 teaspoon ground turmeric
  15. 1 teaspoon ground coriander
  16. 1 teaspoon ground ginger
  17. 2 eggs, lightly beaten
  18. 2 scallions, trimmed, sliced thin
  19. 2 garlic cloves, peeled, minced
  20. 3 tablespoons arrowroot flour
  21. ¼ cup vegetable oil

1

Prepare the cilantro-mint sauce. Place the cilantro, mint, shallot and capers in a small bowl, add the lemon juice and yogurt, and stir to combine. Season with salt and pepper to taste. Refrigerate.

2

Prepare the cakes.Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.

3

In a large bowl, toss the cauliflower, olive oil, turmeric, coriander and ginger together. Spread out the cauliflower evenly on the baking sheet and roast in the oven, stirring halfway through, until tender, about 25–30 minutes. Remove from the oven, transfer to a bowl, and mash with a potato masher; the texture should be coarse to smooth. Add the eggs, scallions, garlic and arrowroot flour, and mix together.

4

Line the baking sheet with clean aluminum foil. Using a ½ cup as a measure, scoop out the cauliflower mixture and press gently into round, ¾-inch-thick cakes. Place on the baking sheet. You should have a total of 8 cakes. Refrigerate for 45–60 minutes.

5

Heat the vegetable oil in a large, non-stick skillet over medium-low heat until shimmering. Using a spatula, and without crowding the skillet, carefully place the cakes in the oil, about 3–4 at a time. Cook until golden brown and crispy, about 3–4 minutes per side. Drain on a plate lined with a paper towel. Repeat with the rest of the cakes. Serve with the sauce.

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