These cauliflower roösti cakes are a delicious and low-carb alternative to the potato version. Serve with the suggested smoked salmon and crème fraiîche. Or why not pair with poached eggs or creamy avocado? A really fabulous breakfast, brunch or lunch recipe. My easy method for prepping the cauliflower for perfect roöstis is included, too. No more grated fingers! And I give instructions for both frying (quicker) and baking (crisper and oil-less).
MAKING CAULIFLOWER RICE THE EASY WAY. By now most of you know my trick for ricing cauliflower. But in case not, this is what I do. 1) Place roughly chopped cauliflower in your blender. 2) Fill with water so that the bottom pieces float around the blade. 3) Pop on the lid and pulse four-five times. You should have crumbly, nubbly cauliflower rice.
Drain the cauliflower into a sieve, then pop in a mixing bowl lined with a thin tea towel or cheesecloth, and sprinkle with 1 heaped teaspoon of salt, mixing it in. Lightly gather up the tea towel into a ball. Leave for 15-30 minutes. Pull the tea towel tight and twist to squeeze out the liquid. The salting ("de-gorging") step will take away a good bit on internal moisture (and the salt!) and make for a crisper rosti.
Pour the eggs, cauliflower and other ingredients except oil into a mixing bowl. Mix well to make a batter. If you aren't using the psyllium husks you may see some egg coming away from the mix. Just mix it in as you make up the individual rostis.
Heat a thin skim of oil in a saute pan over a medium heat. Take a 1/4 cup, or an ice cream scoop, and scoop up some mixture. Press it in firmly, upending into the hot fat. Press down with a spatula or the back of the cup to about 1/2-inch depth. Carry on with two more or so - depending on pan size, making sure there is enough room to flip the röstis. Cook for about four minutes on each side, until very golden. Carefully flip each rösti (they will be quite soft at this stage) and cook for a further four minutes. Keep warm on a tray in the oven, or loosely cover, while you cook the rest.
Preheat the oven to 180C fan/200C/400F. Line a baking tray with baking parchment. I like Bacofoil brand as the little bubbles keep the röstis above any excess moisture. Use a 1/4 cup or ice cream scoop to dollop on evenly spaced mounds of cauliflower rösti mixture onto the tray. Flatten to about 1/2-inch thick. Bake for about 18 minutes, flipping halfway through if you care about even colouring (I'm not bothered about the bottom side).
Serve warm or room temperature with any topping you fancy. I've given some ideas in the Notes box below. I hope you love these little nibbles as much as we do.
The nutrition values are based on baking 3.5-inch rostis.
Psyllium or cornstarch? I wouldn't get psyllium husks especially for this, but it is imo superior to the usual cornstarch or tapioca starch used in low-carb fritters. It does however darken the whole mixture.
Tweaks: instead of the suggested seasoning, try 1 tsp of Old Bay seasoning mix or your favourite seasoning blend. Perhaps curry powder or Creole. You can also make them plain if serving to fussy children as they do not taste cauliflowery at all. Another idea is to keep the batter plain but add 1 heaped tbsp of nutritional cheese or about 50g of grated Parmesan.
Leftovers? The röstis keep well for two days in a paper towel-lined box. They are nice warm or room temperature, so are suitable for lunchboxes. The batter itself will keep well for five days. If you aren't using the psyllium the batter may be quite wet, so mix it up really well. You could add more cornstarch, but it's best not to.