Cauliflower is a great product, especially for making patties.
These patties have an amazing texture, look ad smell.
It's easy to make and carry out for an early summer dinner with the family.
And it's allergens friendly.
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Separate the cauliflower into small flowers and wash carefully. Place in a pot with water over medium heat and cook for 20 minutes, until softened. Strain and rinse under cold water. Set aside.
Preheat the oven to 375f (~190c). Cover a baking tray with parchment paper and oil with olive oil.
Wash the zucchini and spinach/kale (separate the stems), peel the onion and garlic.
If using a food processor - pulse the kale/spinach to finely chop and set aside in a large mixing bowl.
Add the zucchini, onion, garlic, and cooked cauliflower to the food processor and pulse until well combined. Add to the mixing bowl and mix with the chopped greens.
If not using a food processor - finely chop the spinach/kale and onion. grate the zucchini using a grater, and mash the garlic and cauliflower. Place all the vegetables in a large mixing bowl.
Add the lentil flour, baking powder, salt, and pepper, and mix using your hand to create a sticky dough that could easily be formed into patties. If required, add 1-2 tbsp of lentil flour.
Form the patties and place them on the oiled parchment paper. Oil the top using a brush and place in the oven for 20 minutes.
Remove from the oven and serve.