I used this recipe from Vegetarian Times
Serves 6 - Vegan
These little patties are soft in the middle and crispy outside. People who claim they don’t like cauliflower have been known to eat them with gusto! For extra crunch, use a bread that has sunflower or other seeds in it. These patties are delicious served plain or with a tomato or cheese sauce. Accompany them with a green salad.
1 medium-sized cauliflower (about One and 1/2 lb.), cut into florets
2 cups whole-grain breadcrumbs, or as needed
1/3 cup crunchy cashew butter
1/2 cup finely chopped green onions
1 to 2 Tbs. olive oil.
1. Steam cauliflower florets 10 minutes, or until very tender. Transfer to mixing bowl, and mash with potato masher until only small lumps remain.
2. Stir in 1 1/2 cups breadcrumbs, cashew butter and green onions, and season to taste with salt and pepper. Add more breadcrumbs, if necessary, to make mixture hold together.
3. Shape into 12 patties, about 1/2-inch thick. Spread remaining breadcrumbs on sheet of wax paper. Coat patties on both sides with breadcrumbs.
4. Heat 1 Tbs. oil in large skillet over medium heat. Add half of patties, and cook 5 minutes on each side, or until browned. Transfer to paper towel–lined plate. Repeat with remaining patties and oil. Serve immediately.
PER SERVING: 170 CAL; 6G PROT; 10G TOTAL FAT (1.5G SAT. FAT); 16G CARB; 0MG CHOL; 370MG SOD; 4G FIBER; 4G SUGARS
I put the recipe in Weight Watchers recipe builder and it came out to 6 points per serving of two. I decided to bake my instead of frying them which lowers the serving of two by a point. I baked them on a pizza stone at 450 F degrees for 10 minutes, flipped them over and cooked them an additional 10 minutes. As my lentil soup was tomato based, I just ate them without any sauce. I actually made more than twelve but didn't photograph them all.
Instead of salt and pepper, I seasoned them with Tony Chachere's Seasoning
. They were still a bit bland for my liking so next time I'd add a bit of salsa or something to liven them up.