In Portugal we have a very famous cod cakes, they are called “pastéis de bacalhau”. Made with mashed potato, slithered cod and parsley and deep fried. Absolutely amazing.
And this recipe is inspired by it, with a few twists: veggie version, no potato, and no deep fying.
For the cauliflower tots:
- 400 grams cauliflower
- ½ onion
- 2 big garlic cloves
- Chopped parsley
- 3 tablespoons all purpose flour
- 1 egg
- Salt to taste
- Ground pepper to taste
- Paprika to taste
For the yoghurt dip:
- 3 Teaspoons natural sugarless yoghurt
- 1 teaspoon maionaise
- 2 Chopped up leaves of cilantro
- 2 Chopped up leaves of fresh mint
- Orange or Lemon zest
Separate the cauliflower heads from the stem and vapor cook for 15 minutes. Cut into cubes.
Chop the onion and the garlic and mix with the cauliflower and remaining ingredients until it becomes homogenous.
Let rest in the freezer for at least 20 minutes, mixing ever so often. This phase is very important because the cauliflower is very sensitive, besides, it helps the flour to hydrate the liquid from the egg and also gives more stucture to the mix.
After the resting period, pre-heat your oven to 180ºC and prepare a pan with parchment paper and slightly grease it with olive oil (yet again, the high sensitivity of the cauliflower and the presence of egg makes it highly sticky while baking)
Form the tots with two spoons so they get a semi oval shape (this is called a quenelle by the way) and gently lay on the baking tray.
Bake for 20 minutes, turning them over mid baking.
For the yoghurt sauce, mince the herbs and mix with the remaining ingredients. Don’t forget to taste and adjust seasoning.