Prepare the cauliflower: Take a head of cauliflower and wash it thoroughly.

Cut out florets and cut them into medium pieces.

Boil six cups of water with salt.

Add washed cauliflower into the boiling water.

Allow the cauliflower to sit in the boiling water for 3-5 minutes.

Take the florets out and allow them to cool.

Make the dough: Take the blanched florets in a food processor.

Use the pulse function to mince the cauliflower florets.

Add salt(sindha namak), pepper, two tbsp almond flour and 2 tbsp psyllium husk.

Pulse till a dough is formed.

Allow the mixture to stand for a while (5 minute) so that the psyllium husk swells by absorbing the water from the florets.

Transfer the mixture into a large bowl.

Make the filling: In the same food processor, take ½ cup frozen, thawed green peas( avoid if keto and take ½ cup pistachio nuts), 2 Serrano peppers or green chilies, ¼ cup cilantro leaves, 2 inch ginger, 2 tbsp roasted peanuts and ½ cup raw almonds.

Add salt, pepper and lime juice.

Use the process function in your food processor until a uniform mixture is formed.

(Refer the picture to see the consistency)

Prepare patties: Take the cauliflower dough and flatten it on your greased palm.

Add a small ball of the green filling.

Carefully, bring the edges of the cauliflower towards the center and seal the edges.

If the cauliflower dough is not enough to seal the green filling, add a small amount of dough to prepare a uniform patty with the filling in the center.

Now flatten the patty and prepare the other patties by following the same process.

If you find the process very tricky, then add the filling to the cauliflower dough and mix well.

Prepare patties by just pressing a lemon-sized ball onto your greased palm.

Cook the patties: Heat a pan and add a tbsp of oil or ghee if you are not vegan.

Add the patties and cook until both the sides are brown and crispy.

The process will take 15 minutes to cook the patties thoroughly.

To bake the patties, preheat the oven to 350 degree F.

On a greased pan, place the patties.

Spray or brush with oil.

Bake for 15 minutes and flip them and bake for another 10 minutes.(baking time may be less or more depending on the oven type)

Turn the oven off and allow the patties to stand in the oven for five more minutes.

This makes the outer edges a bit more crispy.

Serve the cauliflower patties warm and with green chutney.

Recipe Notes

Note:

Use buckwheat flour or kuttu ka atta if your fasting rituals are strict.

Drain the cauliflowers by using a kitchen towel if you don’t want to use the psyllium husk.

You can also use chia seeds powder for making the dough.

Add more spices or adjust spices to suit your heat level resistance.