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.
This is for the Food Processor Attachment only
Ingredients
- 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
Directions
- 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.
- 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.
- For the lemon dill cream sauce, place all remaining ingredients into a Vitamix blending container and secure the lid.
- 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.