Tag Archives: cauliflower


Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah



It’s said that all Marylanders put Old Bay on pretty much anything and everything. Sprinkle a little on pasta, chips, soup, vegetables, and even beer to give a little “seafood” flavor. As a Maryland origin, I do crave crab and crab cakes here and there (yes I said it) but not for the crab flavor itself but for the seasoning it comes with so why not just sprinkle a little Old Bay on vegan dishes to give a little taste of home?

Old Bay seasoning is that is well known for being the most common seasoning for seafood. It contains 18 herbs and spices that will give any dish a little kick of zest and flavor. More information found here.

Cauliflower is a well known hearty vegetable to us vegans. I did a little different take on this veggie to use the wholeness to bring a more filling and fine dish for dinner. “Throw some Old Bay on it!”

Old Bay Cauliflower Steak

Old Bay Cauliflower Steak

(Makes about 3 Steaks)

1 head cauliflower
2 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Old Bay seasoning
half lemon, juiced
1 1/2 tbsp parsley flakes

Preheat oven to 400 degrees.

Remove leaves of the cauliflower and cut the stem, making sure not to cut the core. Slice 3/4 inch thick slices. Save the remaining cauliflower florets for another dish like buffalo cauliflower bites or cauliflower rice.

In a separate bowl combine olive oil, Old Bay, lemon juice, and parsley flakes. Spoon over prepared steaks to coat on each side.

Bake for 10 minutes on each side or until tender and has browned edges.

Enjoy with prepared quinoa, corn, or as a sandwich!

xoxo Sarah




For those last minute quick bites for Game Day.  I look forward to this “holiday” every year!!  Who doesn’t love to watch some good ole football, Katy Perry, vegan food, few brews with friends and family?

Click on each photo for recipe:

Two layer bean dip

Portobello 'Bacon' Sliders

Korean Spicy Cauliflower


TOUCHDOWN ALE CHILI (with Waffle Chips)
Beer Chili + Chips


xoxo Sarah




Korean Spicy Cauliflower

Since lived in LA, I’ve been even more intrigued to transform traditional Korean dishes vegan friendly. This is not only a satisfying snack while having a few friends over for beer and a movie, but a great appetizer to bring to your next Superbowl party! If the Seattle Seahawks  (anyone to beat the Patriots) does not win, then at least these little spicy Korean cauliflower bites will!

You can totally omit the cornstarch and bake them for a more “healthier” approach but to get the traditional Korean fried chicken experience you want that crispy, extra crunch exterior.

I mean let’s just take a moment to soak in all this glory of spicy Gochujang sauce…..
P.S Gochujang (Korean hot pepper paste) can be found in most Asian food markets)

Korean Spicy Cauliflower

Korea Spicy Cauliflower

Korean Spicy Cauliflower

korean Spicy Cauliflower

1 head cauliflower
1/2 all purpose flour
1/2 corn or potato starch
1 tsp garlic powder
1/4 tsp salt and pepper
1/2 cup filtered water
1/2 cup oil for frying (I used sunflower oil)
1 green onion, thinly sliced (for garnish)
1/2  tbsp toasted sesame seeds (for garnish)

Cut cauliflower into bite size florets. In a mixing bowl, combine flour, cornstarch, seasoning and stir. Slowly add in water until a batter is made. Add 1 tbsp of water as needed if the batter is too thick to work with.

Heat oil in a deep pan or wok on medium high heat. Carefully drop each battered cauliflower making sure they do not touch and stick together. Fry for about 3-4 minutes per cauliflower or until they are crispy, brown and slightly hardened. Set aside on a paper towel lined plate to drain the oil.

Korean Spicy Sauce:
1/4 cup Gochujang (Korean hot pepper paste)
1 tbsp rice wine vinegar
2-3 garlic, minced
2 tbsp ketchup
1 tbsp agave
1-2 tbsp filtered water, optional

On medium high heat, combine all ingredients minus the water. Stir for about 1-2 minutes until well combined. If the mixture is too thick add 1 tbsp of water at a time to loosen the sauce. Turn off heat and toss in fried cauliflower to full coat.

Plate and sprinkle with sesame seeds and fresh green onions. Best served right away while still warm and crispy.

xoxo Sarah