Cauliflower Cakes With Feta And Dill Pickle Sauce

Ingredients

• 1 medium size cauliflower head (450 grams, cut into florets)
• 3 tablespoons cornmeal
• 1/4 cup flour
• 4 tablespoons nutritional yeast
• 2 cloves garlic (finely minced)
• 1 1/2 teaspoon salt
• 2 large eggs
• 100 grams Feta cheese (crumbled)
• vegetable oil (for cooking)
• 2 tablespoons plain non-fat yogurt
• 1 baby dill pickle (finely chopped)
• 1 small clove garlic (finely minced)
• 1 tablespoon chopped dill
• salt to a taste

Instructions

1. 1

   --- For the cakes: ---

2. 2

   Bring a medium pot of water to a boil and cook the cauliflower for about 7 minutes until tender.

3. 3

   Drain the water and pulse the florets in a food processor 3-4 times, until they are broken down to smaller pieces.

4. 4

   In a large mixing bowl, combine cauliflower, flour, cornmeal, nutritional yeast, garlic, salt, Feta Cheese and beaten eggs. Mix everything well.

5. 5

   In a large skillet, heat 3 tablespoons of vegetable oil and over medium heat.

6. 6

   Working in batches spoon about a heaping tablespoonful of batter onto a skillet flattening it slightly with the back of the spoon.

7. 7

   Cook for 2-3 minutes on each side until brown and crisp.

8. 8

   Add more oil if needed.

9. 9

   --- For the dill pickle dip: ---

10. 10

    In a small bowl, combine all ingredients and serve as a dipping sauce for cauliflower cakes.