Baked Cauliflower Patties

Name: Baked Cauliflower Patties
Yield: 6
Ingredients: 1/2 head cauliflower, cut into chunks; 1/2 cup coarsely chopped red bell pepper; 1/2 cup coarsely chopped red onion; 1 clove garlic, chopped; 1/2 cup walnuts; 1/2 pound firm tofu; 2 teaspoons cumin; 1 teaspoon coriander; 1/4 teaspoon cayenne pepper; 2 teaspoons mustard; 1/2 cup oat flour or more as needed (see note); 2 tablespoons nutritional yeast

By: www.drfuhrman.com

by 18 members

G - BOMBS

Category: Main Dishes - Vegan

These mini cauliflower patties are a fun and tasty way to enjoy the benefits of cruciferous, nutrient-dense cauliflower. Enjoy them on a bed of mixed greens with a drizzle of one of Dr. Fuhrman's healthful dressings.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (9)

Serves 6

Ingredients

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1/2 head cauliflower, cut into chunks

1/2 cup coarsely chopped red bell pepper

1/2 cup coarsely chopped red onion

1 clove garlic, chopped

1/2 cup walnuts

1/2 pound firm tofu

2 teaspoons cumin

1 teaspoon coriander

1/4 teaspoon cayenne pepper

2 teaspoons mustard

1/2 cup oat flour or more as needed (see note)

2 tablespoons nutritional yeast

Instructions:

Preheat oven to 350 degrees F.

Steam the cauliflower for 5 minutes. Add to a food processor and pulse to finely chop. Transfer to a mixing bowl.

Place bell pepper, onion, garlic, and walnuts in food processor and pulse to finely chop. Add tofu, cumin, coriander, cayenne and mustard and pulse again to combine. Add to bowl with the cauliflower and stir in oat flour and nutritional yeast.

Add additional oat flour if mixture is too moist. Form into small patties (about 2 inches in diameter). Moisten hands with water occasionally to prevent sticking.

Place patties on a baking sheet lined with parchment paper or lightly oiled. Bake for 10-15 minutes per side or until lightly browned.

Makes about 18 patties.

If desired, serve on a bed of mixed greens with a drizzle of one of Dr. Fuhrman's healthful dressings.

Note: You can purchase oat flour in most large supermarkets or health food stores or make it yourself by processing old fashioned oats in a food processor until finely ground.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 272
Protein 16 g
Carbohydrates 34 g
Sugars 10 g
Total Fat 10.9 g
Saturated Fat 1.3 g
Cholesterol 0 mg
Sodium 148 mg
Fiber 11.6 g
Beta-Carotene 437 ug
Vitamin C 222 mg
Calcium 224 mg
Iron 4.9 mg
Folate 247 ug
Magnesium 91 mg
Potassium 1332 mg
Zinc 2.1 mg
Selenium 3.8 ug

My Rating:
(click on a star to select your rating)

mikes1

11/04/2021 05:15 PM

Rated this recipe:

Cumin is a very powerful spice and a little goes a long way. It's very frustrating to shop, wash, slice, dice, process, mix and bake a dish that has main ingredients with very subtle flavors of their own like cauliflower and tofu only to have them overwhelmed by the ubiquitous (for this website), cloying and dominating flavor of cumin. What a shame!

mikes1

07/10/2019 08:02 AM

Rated this recipe:

This is one of the best recipes on the site. I found them too mushy to turn so I did all the baking with one side up. Took at least 30 minutes at 350 to get them crispy on the outside. I agree with the comment that suggested a hotter oven. Yes, we want them crispy, but I do have some concern about loss of nutritional value baking these thin little patties uncovered. (Think: The Pizza Effect, where most of the nutrition is lost by exposing a quarter inch deep food to high heat, even for a few minutes.) Also agree with the one that suggested a sauce for topping, maybe some type of vegan tsatziki. I like the comment that suggested making them bigger to serve as as a burger on a whole wheat bun. I've frozen the leftovers in a bag to thaw for quick, easy lunch.

Sandy148

07/30/2017 07:18 PM

Rated this recipe: (no rating)

I followed the recipe as written but I did pulverize the walnuts before adding the other ingredients. I like the texture and the way they turned out, crisp on the outside and soft on the inside. I cooked them on a silicone mat and it took longer for them to brown up. I would use a 375 degree oven next time. I think if these were made a little bigger they could be used as a burger on a whole wheat pita. This recipe is a keeper for me.

cdreessen

07/19/2017 01:17 AM

Rated this recipe: (no rating)

Under MeaPlanning it would be wonderful if you could incl. a section for people with adrenal exhaustion and/or low blood sugar who usually need more than the average amount of protein. What are some suggestions that might be helpful in these situations ?

This comment was last edited on 07/19/2017 01:22 AM

nowhereman

02/12/2016 09:44 AM

Rated this recipe:

Another big winner! Made pretty much exactly as described. Baked them at least 20 minutes a side - very nice crispness. Served with Shredded Brussels Sprouts (see Fuhrman recipe) on top and with a dollop of dressing as follows: plain yogurt, Dijon mustard, sweet pickle relish.

rhea12 replies:

07/18/2017 06:18 PM

Rated this recipe: (no rating)

What can I use in place of tofu. I do not like tofu.

Elaine Garces

02/24/2015 09:18 PM

Rated this recipe:

4.5 stars! I think these are really good as an appetizer served with different toppings/dips such as Remoulade, chutney, salsa, marinara, etc. Thank you.

janmsb

05/01/2014 10:39 AM

Rated this recipe:

This was a fantastic recipe. I used frozen thawed cauliflower with the water squeezed out. I baked it 25 minutes on each side and it was really crispy on the outside. I served it with Pomegranate dressing on a bed of shredded cabbage. The pomegranate dressing didn't look as nice as a lighter dressing would have, but the sweetness really cut the spice of the patties.

seawitch

04/28/2014 09:56 PM

Rated this recipe:

I must have made them too thick or something.. They are still pretty muchy like and the texture didn't go over well with the "grit" of the walnuts. Also think a suggestion of a specific dressing would be helpful for those of us challenged in the kitchen..

Wendywoman

04/27/2014 04:19 PM

Rated this recipe:

I didn't do separate batches in the food processor. Did the pepper, onion, raw almonds (didn't have walnuts), onion, and garlic first and then added the tofu and steamed cauliflower. I added 1/4 extra cup of gluten free flour and used an ice cream scoop to make it easier to transfer them to the cookie sheet. Cooked for 15 minutes on one side then flipped and baked for another 10. They look like a cookie and while the outside is firm, the inside remains creamy. Served in a lettuce cup with cucumber dressing. Delicious!

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Baked Cauliflower Patties

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