Updated: Apr 21
1/2 head of cauliflower, break into florets
1 tablespoon oil; olive, sunflower, etc.
1/2 onion, chopped
1/4 cup chickpea flour
1 tablespoon arrowroot starch, or tapioca starch, or potato starch
1/2 teaspoon garlic or onion powder
1/2 teaspoon salt
2 tablespoons water
Process cauliflower and onion in a food processor or grate with a box grater until crumbly.
Transfer riced cauliflower mixture into a large bowl and add in the chickpea flour, starch, garlic powder, salt, and water; stir to combine. Add a little extra water if too thick or dry.
Divide batter into 6 equal portions, shape into patties, about 3 x 2 inches.
Heat oil in a large skillet over medium-high heat. Add about 2 or 3 patties and cook for 4-5 minutes on one side. Flip patties and cook for about another 4-5 minutes or until golden brown. Repeat with remaining batter until finished.