This recipe is a cauliflower based creation very similar to a falafel. It makes a very light appetizer that is flavourful and very delicate. Make the mix up ahead of time and then form and bake when you are ready to serve.
Start by removing the leaves from the cauliflower and cutting out the core. Next roughly break into individual florets.
Now pulse in a food processor until the cauliflower looks like rice. If you do not have a food processor, carefully grate on a cheese grater.
Put about 1 inch of water into a large pot and bring to a boil. Add the ‘riced’ cauliflower to the pot, cover with a lid and boil/steam for about 5 minutes.
Strain the cauliflower using a fine mesh sieve. Now lay out a large clean tea towel on the counter and place the strained cauliflower in a pile in the middle of the towel.
Let the cauliflower cool a little and then carefully fold up the four corners of the towel and ring all of the water from the cauliflower over a bowl. You can reserve the water for boiling/making soup or watering your plants.
Once you have squeezed as much water as you can, transfer the cauliflower to a mixing bowl. Add the egg, carrot, turmeric, salt, coriander, cayenne, cilantro and olive oil. Stir very well to combine.
Bind the mixture with chickpea flour. Use just enough flour to make the mixture stick together.
Using pressure, form the mixture into balls, footballs or patties (any shape you like) with your hands and place on a lightly oiled baking tray. Bake at 400° F, turning every 10 minutes until the falafel are nicely browned.
Serve hot or warm. They are great on their own, as part of a wrap or served on top of a salad. Enjoy!
Add in additional finely diced veggies such as red pepper to enhance visual appeal.