cauliflower sweet potato cakes.

cauliflower cakes closeup with textWhat happens when you combine two of the best roasted veggies, a little non-dairy yogurt, and some serious greens as a side? 

Cauliflower Sweet Potato Cakes -- and a whole lot of foodie happiness!

Allow me to explain:

In my ongoing effort to work more whole foods into each day, and in an effort to keep it new and different with every meal (who likes plain brown rice and steamed veggies all the time? Not I, thank you very much!), I started planning this meal with the idea of shapes in mind, followed by an inventory of the fridge's contents.

What shape would I like dinner to take?

Burger-ish (no bun, please).

What is in the crisper?

A head of cauliflower.

What else can I add to Mr. Cauliflower to make something super grounding and warming (it's -30 outside, thanks Winter). 

Sweet potatoes (which continue to be a year-round staple in our home).

Done. 

The little patties are vegan, gluten-free, grain-free, and packed with fabulously fueling complex carbs + a hefty helping of B-Vitamins, thanks to the nutritional yeast. While they take about an hour to be ready, only about 20 minutes of that is active time. 

(As we discovered, too, they are great as leftovers, so you might even plan to make them ahead and have them handy through the week. Made in mini-versions, they'd also make awesome appetizers.)

Let's jump in: 

baking veg on tray

Chop up your sweet potato and cauliflower, toss with olive oil, and bake on a foil-lined tray for about 30 minutes until slightly crispy. Cauliflower may start to brown a bit (that's good!) and sweet potatoes may caramelize slightly on the underside. This imparts some really excellent flavor, and is also a nice marker that yes, they're done.

While your veggies roast, gather your remaining ingredients: nutritional yeast, salt, pepper, thyme, plus 3 tbsp of boiling water and 1 tbsp of flax. Stir the flax into the hot water and allow to gel up for about 5 minutes.

Spread your almond flour in a thin layer on a plate. Set aside.
cauliflower hash
Once your cauliflower and sweet potato are out of the oven, give them a few pulses in the food processor until they form a hash. I tossed ours in small batches (about 1/2 cup) into the Vitamix and processed for about 5 seconds at a time. After each small batch was hashed up, I transferred to a bowl and repeated with the remaining roasted veggies. If you have a big enough food processor, you'll likely be able to do this all at once.

Add the nutritional yeast, salt, pepper, thyme, and flax 'egg' to your veggie hash, and combine thoroughly. Form into 8 equal patties, then dredge each one in the almond flour, ensuring it's coated evenly on all sides. Place the cakes back on your foil-lined tray and continue baking for 25 minutes more, flipping once. They will start to brown and look really quite fabulous.

yogurt sauce

While your cakes crisp up, combine the yogurt sauce ingredients in a small bowl. Set aside. 

cauliflower cakes

Huzzah! Cakes out of the oven! Allow them to sit a minute or two before plying off the foil. 

cauliflower cake w sauce

Top with a dollop of yogurt sauce and serve alongside your favorite greens. We paired ours with Garlicky Chard with Leeks. SO GOOD.

These ranked - again - in the Mr. Height Top 5 Favorites (recently, this also included the sweet potato hash mentioned in this post here). We shall see what arises next in the Top 5... but for now, give these a go! They're super good (and with the right amount of crispy, slightly cheesiness that might be a good motivator to get your wee ones on board with partaking in some extra veggies.) Enjoy!

How else do you use roasted veggies? #sogoodforwinter!!

amy signature

 

 

 

cauliflower sweet potato cakes.
Yields 8
Who needs burgers when you can have a hearty, crispy cake packed with nutritive deliciousness? Plus, they're just so darn good -- cauliflower + sweet potato + nutritional yeast + almond flour? These are everyone friendly.
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Prep Time
20 min
Cook Time
55 min
Total Time
55 min
Prep Time
20 min
Cook Time
55 min
Total Time
55 min
Ingredients
  1. *CAKES*
  2. 1 small head of cauliflower, including stems, chopped into 2" pieces
  3. 1 medium sweet potato, scrubbed and cubed
  4. 1 1/2 tbsp extra virgin olive oil
  5. 1/4 cup nutritional yeast
  6. 1/2 tsp thyme
  7. 1/2 tsp salt
  8. 1/2 tsp black pepper
  9. 1 tbsp flax meal stirred into 3 tbsp boiling water
  10. 1/2 cup almond flour (finely ground almond meal)
  11. *VEGAN YOGURT SAUCE*
  12. 1/4 cup plain non-dairy yogurt (almond, coconut, etc.; if you're using dairy, try organic goat or sheep milk, full-fat yogurt)
  13. 1/4 tsp finely chopped scallions or leeks
  14. 1/8 tsp garlic powder
  15. 1/8 tsp extra virgin olive oil
  16. 1/8 tsp lemon juice
  17. a pinch of salt + a pinch of pepper
Instructions
  1. 1. Preheat oven to 400F. Chop up your sweet potato and cauliflower, toss with olive oil, and bake on a foil-lined tray for about 30 minutes until slightly crispy. Cauliflower may start to brown a bit (that's good!) and sweet potatoes may caramelize slightly on the underside.
  2. 2. While your veggies roast, gather your remaining cake ingredients: nutritional yeast, salt, pepper, thyme, plus 3 tbsp of boiling water and 1 tbsp of flax. Stir the flax into the hot water and allow to gel up for about 5 minutes.
  3. 3. Spread your almond flour in a thin layer on a plate. Set aside.
  4. 4. Once your cauliflower and sweet potato are out of the oven, give them a few pulses in the food processor until they form a hash. I tossed ours in small batches (about 1/2 cup) into the Vitamix and processed for about 5 seconds at a time. If you have a big enough food processor, you'll likely be able to do this all at once. Transfer to a mixing bowl.
  5. 5. Add the nutritional yeast, salt, pepper, thyme, and flax 'egg' to your veggie hash, and combine thoroughly. Form into 8 equal patties, then dredge each one in the almond flour, ensuring it's coated evenly on all sides. Place the cakes back on your foil-lined tray and continue baking for 25 minutes more, flipping once halfway through.
  6. 6. While cakes bake, combine ingredients for yogurt sauce in a small bowl. Set aside.
  7. 7. Remove cakes from oven and allow to sit for 1-2 minutes before plying from baking tray.
  8. 8. Top with yogurt sauce and serve.
From The Ground Up Wellness http://fromthegroundupwellness.com/

 

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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, recipes
7 comments on “cauliflower sweet potato cakes.
  1. Linda says:

    Tasted these before I baked them and they are delicious. I see that you had some as leftovers. Should I bake them and then reheat, or can I put the mixture in a container, shape them, and bake as needed?

  2. Linda says:

    Do you think the mixture can be frozen to bake later?

    • amyheight says:

      Hi Linda! The batter should keep well in the fridge for up to 3-4 days just fine. I cooked all of ours in one batch and reheated in the oven the next night, but I bet you could form them into patties and refrigerate or freeze for another meal. I’m not sure how the texture would change with freezing, but it’s worth a try! Definitely a good recipe to have on hand for the week — glad you enjoyed!! :) Thanks for giving them a go.

  3. Christie says:

    Making these now, eating them tonight. I used a “sweet potato”, but by the looks of you pictures the potato is orange more like a yam. Did you use yam instead??

    Thanks

    • amyheight says:

      Awesome! I hope you enjoy!

      I did indeed use a yam, but in my world, yams and sweet potatoes have always been interchangeable. In fact, I think they’re sold in stores under the same name, depending on where you are. :) Sweet potato or yam – or even par-cooked squash – would be great in this!

      Enjoy!

  4. yOU DO NOT HAVE TO SKIN THE YAM?

    • amyheight says:

      Nope — just wash well and bake until they’re soft. The skin should be sufficiently cooked and will mash up well. (Lots of great nutrients in there!)

2 Pings/Trackbacks for "cauliflower sweet potato cakes."
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