I’ve never been a fan of cauliflower. Like tofu, it has a bland taste, and to me unless you’re dipping it, raw, into salad dressing or hummus, or steaming it with broccoli, carrots, and cabbage, it’s not really a solo artist.

But guess what? I was wrong! (huh, fancy that!) It just goes to show you how much you can miss about a particular subject when you don’t allow yourself to think outside the box. And I also discovered something else about cauliflower: In one medium head it contains 11 grams of protein, 12 grams of dietary fiber, and only 1.6 grams of fat. Awesome! Now I’d love it if the 176 mg of sodium were 100 mg less, but hey you can’t have everything right? But, all-in-all, cauliflower is a welcome inclusion in any diet regimen. So, apart from the aforementioned methods of consuming this bland beauty, I threw together an easy way to eat cauliflower: Cauliflower Patties, a la Vicki. Okay the a la Vicki’s not really necessary – just tootin’ my own horn a bit as the one who did the throwing.

It’s nothing complicated though, which serves as the theme in my nutritional life. I’m not much of an organized recipe follower. I prefer food dishes with five or less steps to complete, and the same amount of ingredients if I can manage it so that I can get in the kitchen and get back out again to do something else.

Anyway, to make my Cauliflower Patties, you’ll need cauliflower (hmmm …), one egg, masa (corn flower), a food processor, and seasonings of your choice. I also added a small can, drained, of Diced Tomatoes and Green Chilies. My seasonings included: garlic powder, garlic-pepper seasoning, paprika, chili powder, and salt.

Cut the the cauliflower head into chunks and place into food processor and process until crumbly. Place in microwave for 5 minutes or less to steam soft. Let cool a bit. One medium head of cauliflower will yield about two cups of crumbles. Mix in one egg, the tomatoes and chilies, seasonings, and about 5 tablespoons of masa. Spray pan with cooking spray, form into patties and brown on both sides over low to medium heat. You can adjust the masa to more or less, depending on how well the mixture holds together. Also, if you’re vegan, you can substitute the egg with whatever egg-replacer binding agent you like, including: Aquafaba – aka the water that chickpeas are cooked in; flaxseed and water, or even chia seeds and water.

And here’s a stack of my Cauliflower Patties:

I sprinkled these with Parmesan cheese before I ate them. Absolutely delicious! They paired wonderfully with the veggie sausages I ate that day.

Make some of your own! You’ll love ’em! 🙂