Gluten-Free & Vegan Cauliflower Croquettes

Ok, I’ve got one more recipe from the cookbook I mentioned in my Corn & Kidney Bean Casserole post (Vicki’s Vegan Kitchen by Vicki Chelf) — and can you believe it? I found vegan and gluten-free croquettes!!! And they are delicious!!!!

When I saw Vicki’s recipe I was hesitant. I thought that there was no way they’d work out without adding an egg, but boy was I wrong! The binder Vicki uses is nut butter — and it works brilliantly well!

Gluten-Free & Vegan Cauliflower Croquettes
Adapted from Cauliflower Croquettes from Vicki’s Vegan Kitchen by Vicki Chelf, Serves 4

• 1 cauliflower, cut into florets
• 3 c. gluten-free bread crumbs (I stuck a gluten-free bagel in my food processor with a clove of garlic. Mmm.)
• 1/3 c. hazelnut almond butter (or any other nut butter)
• 1/4 c. pumpkin seeds
• 3/4 c. red onion, minced
• 1 tsp. sea salt
• freshly ground black pepper, to taste
• 1/2 tsp. cayenne pepper
• 4 Tbsp. olive oil

Place an inch of water in a pot, and insert a steamer basket. Add the cauliflower florets, bring the water to a boil, and steam for 10-12 minutes, or until the cauliflower is very tender.

Place the cooked cauliflower in a large mixing bowl and mash with a potato masher (or even a fork). Add the bread crumbs, nut butter, pumpkin seeds, onion, salt & pepper, and cayenne. Mix well until all the ingredients are incorporated.

Roll into golf ball-sized balls, then flatten between your hands.

Over medium heat, heat the oil in a large pan. Add the patties and cook until they brown on both sides — about 3-5 minutes per side depending on how hot your oil gets. They will cook faster as you go on, as the oil will heat up further. Serve hot and enjoy (perhaps with Corn & Kidney Bean Casserole? or even tomato sauce)!