Citrus Saffron Cauliflower Cakes with Herb Tahini

Ingredients

• cauliflower florets4 cups
• chickpea flour3/4 cup
• ground flaxseed2 tbsp
• orange zest1 tsp
• hot water1/4 cup
• saffron threadspinch
• scallions, finely sliced3
• fresh parsley, chopped1/2 cup
• salt1 tsp
• olive oil3 tbsp
• tahini1/3 cup
• lemon juice2 tbsp

Method

1. 1Steam or boil the cauliflower until very tender, then drain well and mash roughly.
2. 2Steep the saffron in the hot water for 2 minutes, then stir it into the chickpea flour, flaxseed, orange zest, salt, scallions, and parsley.
3. 3Fold the mashed cauliflower into the batter and mix until it holds together when scooped.
4. 4Shape into 8 small cakes and chill for 10 minutes so they firm up.
5. 5Pan-fry the cakes in olive oil over medium heat until deeply golden on both sides, about 3 to 4 minutes per side.
6. 6Whisk the tahini with lemon juice and 2 to 4 tablespoons of water until silky and pourable.
7. 7Serve the cakes over greens with the herb tahini drizzled on top.

Tips

• Drain the cauliflower well; excess moisture makes the cakes fragile.
• If the batter feels loose, add 1 to 2 more tablespoons of chickpea flour.
• These are best eaten hot, while the crust is still crisp.

Nutrition