Cauliflower Pumpkin Patties Recipes

Steps:

• Place 1 in. of water in a Dutch oven; bring to a boil. Add cauliflower and garlic cloves; cook, covered, until tender, 8-10 minutes. Drain; transfer to a food processor., Add remaining ingredients; process until smooth. Return to pan; heat through, stirring occasionally.

Steps:

• Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
• Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

Steps:

• Cook cauliflower in water until soft.
• Mash cauliflower.
• Let it cool enough to handle.
• Add egg and breadcrumbs or flour and mix well.
• Shape into patties.
• Heat oil in frying pan.
• Put two or three cauliflower patties in at a time.
• Fry three or four minutes on each side or until brown.

Steps:

• Combine cauliflower, pumpkin puree, garlic, parsley, basil, pumpkin pie spice, black pepper, and pink salt in a large pot; add enough water to almost cover cauliflower. Cover pot and bring liquid to a boil; reduce heat to medium and cook, stirring occasionally, until cauliflower is tender, 20 to 30 minutes. Mash mixture with a potato masher and continue heating until most of liquid is evaporated, about 5 minutes more.
• Stir rice flour into mixture, adding more if needed to thicken mixture.
• Heat avocado oil in a skillet over medium to medium-high heat. Form cauliflower mixture into patties and carefully place in hot avocado oil; fry until browned, 4 to 5 minutes per side.
• Serve patties topped with beet slices.

Steps:

• Preheat oven to 450°F. Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into 1/2" slices.
• Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20-25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15-20 minutes longer.
• Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6-8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.
• Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.

Steps:

• Cook cauliflower till very tender and separate and chop into tiny pieces.
• Beat the eggs. Add bisquick, cheese, garlic powder and cauliflower until blended.
• Heat oil to coat and large frying pan.
• Drop spoonfuls of cauliflower mixture into the pan allowing room for patties to spread.
• Cook till brown on both sides and drain on plate covered with paper towels.
• Sprinkle with additional parmesan cheese if desired.
• Serve these as an appetizer or a side dish with Zucchini sticks, stuffed mushrooms, etc.