Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. These Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream are pure veggie delight!
Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream takes two popular and trendy vegetables and combines them to create a unique dish with velvety texture and amazing sweet and savory flavor. These cakes, which are gluten-free, dairy-free, and vegan, can be served as an appetizer or a side dish. Their texture is similar to that of a crab cake but these little babies are fried in coconut oil, producing a golden-brown crust with subtle coconut flavor. Sweet Potato Cauliflower Cakes contain just a handful of ingredients, allowing the essence of the vegetables to really shine through. They’re great served solo but a dollop of Dairy-Free Cashew Sour Cream on top elevates the taste with a pleasant tang.
What makes sweet potatoes and cauliflower such great vegetables to work with is their versatility. Unlike most other vegetables, sweet potatoes and cauliflower can be chopped, grated, or mashed and used as an ingredient in a wide range of dishes, from baked goods such as pizza crust, to veggie burgers and more. (See my Cauliflower Roulade post.) Adding pan fried cakes to this long list of vegetable creations seemed only natural. Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream gives you one more tasty way to enjoy these healthy vegetables.
Using a 1½ ounce ice cream scoop to portion the sweet potato cauliflower mixture ensures cakes that are all roughly the same size. Be sure to use a non-stick pan with ample melted coconut oil to make Sweet Potato Cauliflower Cakes, otherwise the cakes may stick and break apart.
It’s never too early to start planning your holiday menus. Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream would make a great Thanksgiving side dish or holiday party appetizer, especially if you are expecting guests who follow vegan or gluten-free diets.
- DAIRY-FREE CASHEW SOUR CREAM
- 1 cup raw cashews
- 1 tablespoon orange juice, preferably fresh squeezed
- 1 tablespoon lemon juice, preferably fresh squeezed
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- 5 tablespoons (2½ ounces) water
- SWEET POTATO CAULIFLOWER CAKES
- 1 large or 2 medium sweet potatoes - total weight 1 lb.
- 16-ounce bag of frozen cauliflower florets
- 2 tablespoons ground flaxseed
- 1 teaspoon herbs de provence or other savory seasoning
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1½ tablespoons coconut oil
- Fresh parsley and lemon zest for garnish
- First make the Dairy-Free Cashew Sour Cream. Boil 2 cups of water and soak the cashews in the hot water for 10 minutes. Drain and add to a blender along with the remaining ingredients. Process until you have a smooth, thick, cream.
- Preheat oven to 400 degrees. Prick the sweet potatoes all over with the tines of a fork and wrap tightly in aluminum foil. Place on a baking sheet and bake on the bottom rack of the oven for 1 hour or until they can be easily pierced with a toothpick through the foil. (This could take anywhere from 45 minutes to 1½ hours depending on the size and thickness of the sweet potato. Start testing after 45 minutes.) Once the sweet potatoes are cool enough to handle remove the aluminum foil and cut away the skin.
- Place the frozen cauliflower in a ceramic, flat bottom, covered casserole dish and microwave on high for 12 minutes.
- Add the sweet potatoes, ground flaxseed, herbs de provence, salt, and pepper to the still hot cauliflower, and using a potato masher, mash all the ingredients together. (The mixture will be slightly lumpy but everything should be well mixed.). Set aside for 15 minutes to cool.
- Once the mixture is cool enough to handle, preheat a nonstick skillet over medium high heat along with a heaping teaspoon of coconut oil. Using a 1½ ounce ice cream scoop form the mixture into small patties about 2¼ - 2½ inches in diameter and cook them, in batches, for 5 minutes per side until gold brown, adding more coconut oil with each new batch.
- Serve with Diary-Free Cashew Sour Cream and garnish with parsley and lemon zest if desired.
Dairy-Free Cashew Sour Cream adapted from Eating Clean by Aim Valpone (moo-free Cashew Sour Cream).