These protein-packed, flavor-forward, vegan, and gluten-free herbed cauliflower-almond patties are made with a base of finely grated cauliflower and almond meal. Flax eggs and tahini moisten and bind everything together while herbs (cilantro, parsley), spices (coriander, cumin, smoked paprika, salt, black pepper), and other goodies (red onion, garlic, fresh lemon juice) create layers upon layers of flavor. I recommend serving the patties with a spritz of lemon juice, a drizzle of tahini or dollop of hummus, and a side of juicy tomatoes and crisp cucumbers. They’re also delicious over a bed of peppery baby arugula that’s been lightly dressed with fresh lemon juice and olive oil. For a comforting, sandwich-y twist, be sure to see this recipe.
These Herbed Cauliflower-Almond Patties are essentially a cross between a classic falafel and these quinoa-cauliflower cakes (minus the quinoa and plus almond meal).
The combination of herbs and spices in these patties yields an overall flavor that playfully traverses into falafel territory, yet there isn’t a chickpea in sight. So although it wouldn’t be right to officially tuck the beloved F-word into the recipe title, you’ll notice some similarities between the two.
Over the last few months, I’ve received a handful of kind requests for more grain-free recipes. Vegan and gluten-free cooking/baking can already a challenge, so when you add grain-free into the mix, things can get a bit prickly. That said, there are few things I love more than a good recipe challenge, and I’m happy—honored, even—to put in the extra time to test allergy-friendly recipes if the outcome will help or inspire in any way. Long story short: ask nicely and you shall receive in abundance.
These protein-packed, flavor-forward patties are made with a base of finely grated cauliflower and almond meal. Flax eggs and tahini moisten and bind everything together while herbs (cilantro, parsley), spices (coriander, cumin, smoked paprika, salt, black pepper), and other goodies (red onion, garlic, fresh lemon juice) create layers upon layers of flavor.
To make these patties, you’ll start by finely grating several cups of cauliflower florets in a food processor like so. . .
Then, add all remaining ingredients and pulse, pulse, pulse to thoroughly chop and combine.
I strongly recommend chilling the “dough” for at least 30 minutes before you form the patties as it’s not the easiest to work with straight away. To be honest, even after chilling, it’s still not the easiest, but it is absolutely worth the slight fuss. In a total pinch, you can form the patties without chilling (you might just have a few choice words for me if you do—you’ve been warned)!
I’ve found that the easiest way to form the patties is to use a greased two-tablespoon measuring spoon or a two-tablespoon cookie scoop to scoop the dough. The two-tablespoon measuring spoon I have is fairly patty-shaped, so I simply scoop the dough, plop it on the baking sheet, and then gently reshape as needed.
Once the patties are baked, they hold together well and are incredibly moist (←eek, that word), so the slight burden of working with a wetter mixture upfront absolutely repays itself in the end.
Plus, look at that golden-orange hue. So pretty. . .
I recommend serving the patties with a spritz of lemon juice, a drizzle of tahini or dollop of hummus, and a side of juicy tomatoes and crisp cucumbers. They’re also delicious over a bed of peppery baby arugula that’s been lightly dressed with fresh lemon juice and olive oil.
I’ll be circling back with a colorful wrap/sandwich recipe on Wednesday that features these tasty beauties, so keep an eye out for it.
Herbed Cauliflower-Almond Patties | Vegan, Grain-Free, GF
Herbed Cauliflower-Almond Patties
- 2 tablespoons ground flaxseed
- 1/4 cup filtered water
- 1 pound (455g) cauliflower florets, about 5 cups small cauliflower florets
- 2 cups almond meal
- 1/3 cup packed cilantro, tough stems removed
- 1/3 cup packed flatleaf parsley, tough stems removed
- 1 small red onion, peeled and roughly chopped (about 1/2 cup)
- 3 cloves garlic, peeled and roughly minced
- 2 tablespoons runny tahini
- 2 tablespoons fresh lemon juice
- 1 1/2 to 2 teaspoons ground cumin, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 1/2 teaspoons sea salt or to taste
- Freshly ground black pepper, to taste
- Tahini or hummus
- 1 lemon, halved (for spritzing)
- Sliced cucumbers (optional)
- Sliced tomatoes (optional)
- Baby arugula (optional)
For the Herbed Cauliflower-Almond Patties
- In a small bowl, whisk together the ground flaxseed and water. Set aside for 10 minutes to thicken.
- Meanwhile, add the cauliflower florets to a food processor fitted with the s-blade and pulse 40 to 45 times, or until very finely grated (about the size of uncooked cous cous).
- Then, add the flaxseed mixture and all remaining ingredients to the food processor; pulse 40 to 60 times to coarsely chop and mix. You want everything to be well-incorporated but be careful not to over process because you still want a bit of texture. It will be a wet, damp mixture but should hold its shape.
- Refrigerate for at least 30 minutes to chill the mixture before forming the patties.
- About 10 minutes before removing the mixture from the refrigerator, preheat the oven to 375F and line a large baking pan with parchment paper.
- Using a lightly greased two-tablespoon measuring spoon or cookie scoop, scoop out a 2-tablespoon mound of the dough, form into a patty* (about 2 inches in diameter), and carefully transfer to the lined baking tray. Repeat with the remaining mixture. You should have about 22 patties.
- Bake 24 to 26 minutes, or until the exteriors are crisp and golden and the bottoms are golden-brown (note: there's no need to flip them). Let cool slightly before serving.
- Serve the patties warm with a generous drizzle of tahini or a dollop of hummus (or both), a spritz of fresh lemon juice, and veggies, if desired.
- Alternatively, serve over a bed of baby arugula with a spritz of fresh lemon juice and a drizzle of cold-pressed olive oil.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 1 month.