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Red Pepper & Cauli Cakes| Crush Mag

Mini Fried Red Pepper & Cauli Cakes with a Cheesy Jalapeno Sauce


These little fried nuggets are perfect as a snack, or for entertaining low carb or vegetarian guests. Little cauli-lollies!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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1 (460 g) cauliflower head, cut into chunks
1 (220 g) red pepper, deseeded and chopped
3 (40 g) spring onion, finely chopped
1 tsp (5 ml) fine salt
1 tsp (5 ml) garlic, crushed
1 C (250 ml / 110 g) mozzarella cheese, grated
1 C (250 ml / 110 g) cheddar cheese, grated
1 egg
1 C (250 ml / 60 g) psyllium husk
olive or coconut oil, for frying

Cheesy Jalapeño Sauce
1 C (250 ml) cream
1 tsp (5 ml) garlic, crushed
1 tsp (5 ml) wholegrain mustard
1 (14 g) jalapeño, finely chopped
1 C (250 ml / 110 g) cheddar cheese, grated
1 tsp (5 ml) psyllium husk
micro greens, for garnish

Mini Red Pepper And Cauliflower Cakes

Steam the cauliflower for 5 minutes. Refresh in cold water. Pat dry and place in a food processor together with the red pepper, spring onion, salt and garlic. Pulse until fine.

Add the mozzarella cheese, cheddar cheese and egg and pulse a few times until just combined. Stir in the psyllium husk and allow to stand for 5 minutes before forming into 25-30 mini patties. Heat the oil in a pan until hot and fry in 3 or 4 batches for 2 minutes each side, until golden.

Cheesy Jalapeño Sauce

Place the cream, garlic, mustard and chopped jalapeño in a saucepan over medium heat. Remove from the heat as soon as it starts to boil. Stir in the cheese and whisk until smooth. Stir in the psyllium husk and allow to stand for 5 minutes, to thicken.

Serve warm on a platter garnished with micro greens and the sauce on the side for dipping.

TIP: If you don’t have a steamer, add a little salted water to a large saucepan over medium heat. Place a colander or sieve on top. As soon as the water reaches a gentle simmer, add the veggies and close with the lid to steam.

TIP: This jalapeño sauce is so versatile – it is delicious with fried steak or grilled chicken breasts. It is also great as a topping on veggies when making a baked vegetable dish or gratin. If thinned with more cream or a splash of wine (if your diet allows this) it will make a great cheese fondue.