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2 Large Eggs
10-15g Coconut Flour
Spices & seasoning of choice (Kashmiri Chilli & mixed herbs work nicely)
15g Cooking Coconut Oil
Blitz the cauliflower in a food processor until it resembles rice.
Transfer the rice to a mixing bowl and add the eggs, coconut flour and spices / seasoning. Mix together. If you're not a fan of coconut, use 10g coconut flour. However, 15g will help the cauli-cakes hold together better.
Heat the coconut oil in a pan over a medium heat.
Once hot, take large spoons of mix and place them in the pan, squishing them a little to form patties.
Allow them to cook on one side for around 5 minutes.
Carefully turn the cauli-akes over with a spatula to cook on the other side. If they're too fragile, leave them to cook on the first side for a minute or so longer.
Once the cauli-cakes are firm on both sides, take them off the heat and serve :)
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