Serves: 5
Total Calories: 335
Yield: 12 patties

1 medium cauliflower (about 1 1/2 pounds) cut into flowerets
3 to 4 cups whole grain bread crumbs
1/3 cup crunchy cashew or almond butter
3/4 cup chopped scallion including green stems
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon white pepper
2 tablespoons olive oil

1. Place the flowerets on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for about 10 minutes or until very tender.
2. Transfer the cooked cauliflower to a mixing bowl and mash with a potato masher. (There should be about 21/2 cups mashed.)
3. Add 11/2 cups of the bread crumbs, the cashew butter, scallions, salt, and pepper. Mix well, using your hands if necessary. Continue adding enough bread crumbs to form a soft mixture that holds together.
4. To form the croquettes, shape the mixture into ping-pong size balls and flatten into patties with your hands. Coat both sides with bread crumbs.
5. Heat the oil in a skillet over medium heat. Add the patties and cook until brown on both sides. Serve immediately.

For a Change . . .
* Far added crunch, use bread crumbs that are made from a loaf that contains seeds like sunflower or sesame.
* To cook the cauliflower even more quickly, use a pressure cooker. Quickly bring the pressure up to high, then place the cooker under cold running water to bring the pressure down.

Nutritional Facts:

Serves: 5
Total Calories: 335
Calories from Fat: 85

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
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Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
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