Tuesday, July 14, 2015

Cauliflower Spinach Griddle Cakes

Cauliflower spinach griddle cakes stacked with crispy potato hash, vegan chive cheese, beets, and garlic aioli. If you can't get your hands on the Utopian cheese, you can substitute it for any vegan cream cheese. Just add in some chive and dill. This makes a great appetizer!! 

For the potatoes:

Wash and cube 3 potatoes. Heat a few tablespoons of olive oil in a cast iron skillet. Add the potatoes and cook over medium heat till nicely browned and crispy. About 10 to 15 minutes. Season with salt, pepper, and aji amarillo. Remove potatoes from pan. You can use the same skillet to cook the griddle cakes. 

For the cauliflower spinach griddle cakes:

In a small bowl combine 2 tablespoons ground flax seeds with 4 tablespoons water. Let sit for 5 minutes to thicken. 

Place about 3/4 cup of cauliflower florets into a food processor (you can use fresh or thawed frozen) Pulse till crumbly.You want to end up with about 1/2 cup of the crumble cauliflower. Julienne 3/4 cup fresh spinach leaves. Set 1/4 cup aside for later. Combine the cauliflower and 1/2 cup of spinach in a bowl. Toss with 2 tablespoons corn starch and the flax mixture. Add in 1/2 cup to 3/4 cup of all purpose flour. Mix to combine.

Add a few more tablespoons of olive oil in the cast iron skillet and heat over medium high. Drop spoonfuls of the batter into the oil and cook on each side till browned, flattening with the back of a wooden spoon if necessary.

For the aioli:

Combine 1/4 cup Veganaise, 1/2 clove of minced garlic, and a dash of non dairy milk. 

To assemble: 

Dice up 1 cooked and peeled red beet. Stir the diced beets into some soft vegan nut cheese. (I used Vtopian’s chive and dill). Spread the cheese mixture onto the griddle cakes. Toss the reserved spinach with a little lemon juice and olive oil. Layer the cakes with the crispy potatoes, a drizzle of the garlic aioli, and the fresh julienned spinach.    

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