Currently, I’m riding out a burst of energy. Up by seven attempting to learn Spanish on Duolingo, followed by a nice sweat session at the gym, squishing in appointments, experimenting with new recipes, and I just began my plant-based professional cooking certification on-line (thank you bruce and nora!) While also attempting to pack my work schedule as a flight attendant so that I am able to afford the voluntary leave of absence I was rewarded in September. Which reminds me that I still need to plan my travels for September. If anyone has recommendations of what to explore in Ecuador, or Guatemala I would love to hear them! I have so much to do. This feeling seems familiar and I like it. This reminds me of my college days, when I used to have jam-packed days of learning, intramurals, sorority events (yess…I was in a sorority) and working at a restaurant. I think I do better when I’m busy. I’ve gotten so in-the-mix of not having any responsibilities except whilst 15,000 feet in the air, that it feels nice to have deadlines and a limitless list of things I have to do. Did I mention I got a new planner (first one probably since college). Granted, I’m sure next week I may change my mind about enjoying how busy I feel or I may just be back to not being busy at all. But I’m going to ride this high for a little bit longer.
So I bring you, citrus cauliflower cakes. Like I said last week. This veggie is versatile, or shall we say LIMITLESS. I made some cauliflower burgers last week and I had faint reminders of the crab cakes I used to enjoy at my old work. Yes…I said it, a crab cake. I miss those warm patties, with a flaky texture, hidden crunchy vegetables and a hint of lemon. So I decided to start experimenting with the idea of a cauliflower cake. I’m so happy to create something that reminds me of one of my old favorite dishes. But this one is powered by plants, and no creatures were harmed in the process. Make sure to douse with lemon and add any kind of sauce you are craving. I like to eat them with Siracha, us with hot sauce issues will understand this. I’ve started carrying mini Tapatio packets with me on work trips….
Enjoy these cakes and have an amazing week xx.
Side note: If you are trying to learn a new language and haven’t tried the application Duolingo, I highly recommend downloading it! It’s free!
- 3 cups cauliflower florets
- 1 can (15 ounce) garbanzo beans, rinsed and drained
- 2 celery stalks, diced into small pieces
- ½ green or red bell pepper, diced into small pieces
- ⅓ cup chives, chopped
- ¼ cup chickpea flour
- 2 cloves of garlic, minced
- juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper
- a couple shakes of smoked paprika
- 1 pinch of cayenne pepper
- 1 pinch of garlic powder
- 1 pinch of dried mustard
- 1 pinch of cinnamon
- 1 pinch of cardamom
- 1 pinch of onion powder
- Put about an inch or two of water in a pan, and bring to a boil. Add in cauliflower florets and let cook for about 10 minutes. Remove from water and rinse with cold water to prevent further cooking. Drain. Use a paper towel to dry off excess water and then place in food processor.
- Add garbanzo beans into food processor, with lemon juice, olive oil, 2 garlic cloves, and seasonings. Pulse mixture together until a dough is created that you can squeeze together to make a cake. You will still be able to see little pieces of cauliflower and chickpeas.
- Place mixture in a big bowl, and add in peppers, chives, and celery. Add in chickpea flour and stir until evenly distributed and absorbed by batter. Taste and adjust seasonings.
- Batter should make about six small to medium cakes. Place batter into plastic wrap, wrap tightly and form into a small disc. Refrigerate for at least an hour.
- After an hour, heat oil over medium heat and then add cauliflower cakes. I found cooking two at a time works the best. Heat one side until golden, then flip. When both sides are golden and the middle is cooked semi-thoroughly they are done. It’s okay for the middle to be a little bit soft. Serve with lemon. Enjoy!