Cauliflower Scallion Cakes with Lemon Dill Cream [Food Processor Attachment]

These savory cakes make a great side or main dish, taking a traditional-style fried fritter and making it a healthy air-fried dish that omits the need for extra oil.

Cauliflower Scallion Cakes with Lemon Dill Cream


  • For the Cauliflower Cakes:
  • 550 g (4 cups) steamed cauliflower, cut into florets (about 1/2 head)
  • (4 ) scallion
  • (3 ) garlic cloves, peeled
  • (2 ) eggs
  • (2 teaspoons) dry mustard
  • (½ teaspoon) red pepper flakes
  • 80 g (1 cup) panko breadcrumbs
  • (1 teaspoon) kosher salt, optional
  • For the Lemon Dill Cream:
  • 360 ml (1 ½ cups) plain nonfat greek yogurt
  • (1 ) lemon, zested
  • (½ teaspoon) garlic powder
  • (½ teaspoon) onion powder
  • 60 g (½ cup) raw cashews
  • (2 sprigs) fresh dill
  • (½ teaspoon) kosher salt, optional


  1. Fit the Food Processor with the Multi-Use Blade.  Place the first 9 ingredients, through the yogurt, into the Vitamix container and secure the lid. Pulse 6-8 times, stopping to scrape down the sides of the container, then pulse an additional 6-8 times.
  2. Preheat air fryer or oven to 400°F. Scoop 1/3 cup balls of cake mixture onto air fryer tray or a parchment-lined sheet tray. Bake for 15 minutes or until golden brown and crispy.
  3. For the lemon dill cream sauce, place all remaining ingredients into a Vitamix blending container and secure the lid. 
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds, using the tamper to press ingredients toward the blades.