A Cauliflower and Coconut Delight with Walnut Crust
The star of this dish is cauliflower, a humble vegetable that has traveled far from its Mediterranean origins. Once a staple in ancient Roman cuisine, its versatility and low-carb credentials have great appeal in modern kitchens. Cauliflower comes in a variety of colors and textures, each offering unique flavors and nutritional benefits. For instance, Cheddar Hybrid cauliflower boasts a beautiful yellow-orange hue and a sweet, smooth texture, making it perfect for dishes where a slightly sweet twist is desired. Meanwhile, Purple Cauliflower varieties like Di Sicilia Violetto offer an intense, aromatic flavor and are particularly popular in Italy. Paired with coconut—a tropical treasure revered for its nutritional richness—and walnuts, which date back to ancient Persia, this recipe is a celebration of global flavors and textures.
Ingredients
- 1/4 cup walnuts (for the crust)
- 1/2 head of steamed cauliflower
- 2 teaspoons curry powder (a nod to Indian spice blends)
- A handful of fresh basil leaves
- 1/4 cup water
- 2 tablespoons coconut flour (sustainably sourced for eco-conscious cooks)
Optional: Coconut oil for frying (a staple in Southeast Asian cuisine)
Method
- Prepare the Walnut Crust
- Blitz the walnuts briefly in your power blender (a Vitamix works wonders) to create fine crumbs. Be careful not to over-blend; you want a crumbly texture, not a paste.
- Set the walnut crumbs aside.
- Make the Dough
- In the same blender, combine the steamed cauliflower, curry powder, basil leaves, coconut flour, and water.
- Blend until the mixture forms a sticky dough. If it’s too wet, add more coconut flour gradually.
- Shape and Coat
- Once the mixture cools slightly, scoop out spoonfuls and shape them into small balls.
- Roll each ball in the walnut crumbs until evenly coated.
- Cook to Golden Perfection
- Heat a pan or grill lightly greased with coconut oil.
- Flatten each ball gently with a spatula and cook for about a minute on each side until golden brown and crispy.
Serving Suggestion
To keep things light and grain-free, serve these golden cakes with a crisp green salad. Think peppery rocket leaves or tangy pickled vegetables for contrast.
Culinary Insight
This recipe draws inspiration from global cuisines—cauliflower’s Mediterranean roots meet the tropical allure of coconut and the earthy crunch of walnuts. The addition of curry powder pays homage to Indian spice traditions, while coconut oil adds a subtle sweetness reminiscent of Southeast Asian cooking.
