These cakes are fragile, so you'll need to handle them carefully to get them from the oven to the plate in one piece, but they really add a zing to your meal. The combination of lemon juice, Old Bay and mustard powder adds great tartness to the creamy cauliflower.
1 head cauliflower
2 Tbsp coconut oil
1 cup GF bread crumbs
1 Tbsp Old Bay seasoning
1 Tbsp dry mustard powder
1 tsp salt
1 cup fresh parsley, chopped
1 bunch green onions, chopped
1 1/2 cups vegan mayonnaise
Chop the cauliflower into 1/2" pieces. Do not use a food processor for this step, or the cauliflower will get too pulverized. Your goal is to arrive at something that resembles egg salad. I used my trusty old wooden bowl and crescent-shaped hand chopper. Steam the cauliflower your favorite way until it is soft (I use the microwave for about 7 minutes with a few teaspoons of water).
Meanwhile, melt the coconut oil in a medium-sized bowl. Mix in the bread crumbs to soften them (my brand of GF breadcrumbs is awfully crunchy). Add the rest of the ingredients, except the mayonnaise.
Mix in the cauliflower to the bread crumb/spice mixture. Add mayonnaise last, then mix well. Shape into patties and set on a parchment-covered baking sheet (you will need two sheets). If the patties aren't holding together well, add more mayonnaise.
Bake at 375 degrees for about 20 minutes, or until the cakes begin to brown nicely. Transfer carefully to plates using a large spatula, as these are very delicate. Serve warm; makes 12.
Shared with Slightly Indulgent Tuesday, Hearth and Soul Hop, Allergy Free Wednesday, Wellness Weekend, Healing With Food Friday, Gluten Free Friday, Gastronomical Sovereignty and On The Menu Monday.