Cauliflower Patties with Vegan Tartar Sauce

Are you looking for a delectable and healthy dish that satisfies both your taste buds and nutritional needs? Look no further than these Cauliflower Patties with Vegan Tartar Sauce. Crunchy on the outside and juicy and savory on the inside, these patties are a perfect companion to a creamy, tangy vegan tartar sauce. Whether you’re aiming for an impressive appetizer, a wholesome main dish, or a delightful snack, these cauliflower patties have got you covered. Packed with nutritious ingredients, they are a versatile addition to any meal and are sure to become a family favorite.
Ingredients and Tools
For the Cauliflower Patties:

• 1 medium-sized head of cauliflower
• 2 tablespoons of psyllium husk
• 1 cup (100 grams) of ground almonds
• Salt, to taste
• Fresh black pepper, to taste
• 2 thinly sliced green onions
• 3-4 cloves of minced garlic
• Oil for frying

For the Vegan Tartar Sauce:

• 1/2 avocado, peeled and sliced
• 1 teaspoon of vinegar
• 4-5 sliced pickles
• 70 ml (5 tablespoons) of dairy-free yogurt
• Salt, to taste
• Fresh black pepper, to taste

Instructions
Preparing the Cauliflower:

1. Separate the cauliflower into florets.
2. Bring a large saucepan of salted water to a boil.
3. Add the cauliflower florets and simmer for three minutes.
4. Drain the cauliflower and set aside to cool.
5. Once cooled, finely mince the cauliflower florets.

Making the Vegan Tartar Sauce:

1. In a bowl, whisk together the vinegar, finely diced pickles, avocado, and dairy-free yogurt.
2. Season with salt and pepper to taste.
3. Stir until well combined, then refrigerate for 20 minutes to enhance the flavors.

Preparing the Cauliflower Patties:

1. In a large bowl, combine the minced cauliflower, psyllium husk, ground almonds, salt, pepper, green onions, and garlic.
2. Mix thoroughly and let the mixture sit for 10 minutes to allow the flavors to meld.

Shaping and Cooking the Patties:

1. With damp hands, shape the mixture into balls and gently flatten them into patties.
2. Heat a lightly greased skillet over medium heat.
3. Cook the patties, covered, for 3-5 minutes on each side until golden brown.

Serving Suggestions:

1. Serve the hot cauliflower patties with the chilled vegan tartar sauce.
2. Pair with roasted vegetables or a crisp green salad for a complete meal.
3. Add quinoa or brown rice on the side for a more substantial dinner.

Cooking Tips

1. To prevent the patties from becoming too moist, ensure the cauliflower is well-drained and cooled before shredding.
2. Use a non-stick pan to make handling and cooking the patties easier.
3. Feel free to add your favorite herbs and spices to the patty mixture for extra flavor.

Health Benefits

1. Cauliflower: Rich in antioxidants, vitamin C, and vitamin K.
2. Psyllium Husk: A great source of dietary fiber.
3. Almonds: Provide protein, healthy fats, and vitamin E.
4. Avocado: Packed with potassium, fiber, and heart-healthy fats.

Nutritional Information

• Vegan: Yes
• Gluten-Free: Ensure all ingredients are certified gluten-free.
• Dairy-Free: Yes

Storage Tips:

• Store patties in an airtight container in the refrigerator for up to three days. Reheat in a lightly greased skillet over medium heat.
• Refrigerate the vegan tartar sauce for up to two days.

Why You’ll Love This Recipe

• This dish is a fantastic plant-based alternative that doesn’t compromise on flavor or nutrition.
• The combination of textures and flavors makes it delightful to eat.
• It’s quick and easy to prepare with basic ingredients.
• Ideal for meal prep and versatile enough to complement various dishes.

Conclusion :
These Cauliflower Patties with Vegan Tartar Sauce are a must-try for anyone seeking a delicious, nutritious, and easy-to-make meal. The blend of wholesome ingredients and delightful flavors will quickly make this dish a favorite in your household. Don’t hesitate to personalize the recipe with your preferred spices and serving ideas, making it uniquely yours. Enjoy the health benefits and the scrumptious taste of this remarkable dish!

Source of the picture : Barbara O’Neill Lectures