If you’re searching for a delicious and innovative vegan dish that will satisfy your seafood cravings, look no further than my Vegan Cauliflower Fish recipe. This incredible creation combines the natural goodness of cauliflower with a touch of magic from roasted seaweed. The result? A flavorful and satisfying “fish” patty that will leave you amazed.
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You might just be amazed by this recipe’s incredible texture, taste, and creativity. It’s a perfect reminder that plant-based cuisine can be just as exciting and delicious as its traditional counterparts. So gather your ingredients so we can enter this irresistible world of Vegan Cauliflower Fish.
How to Make these Vegan Cauliflower Fish
The Cauliflower
To begin, we steam the cauliflower until tender and then crumble it into a mixture of garlic powder, salt, flour and the secret ingredient: roasted seaweed. This unique addition adds an authentic oceanic flavor that will transport your taste buds. The size of the cauliflower will determine how many “fish fillets” you will have. For this recipe I used a small head of cauliflower and it yielded 6 fillets.
Once the cauliflower is perfectly cooked and tender, we start the next step. We begin by pulsing half of the cauliflower in a food processor until it crumbles into rice-like grains. This forms the base of our “fish” patty and provides a wonderful texture.
The Other Ingredients
Next, we transfer the crumbled cauliflower into a bowl and add the remaining cauliflower, along with garlic, salt, and flour, to the food processor. Carefully and attentively, we pulse the mixture more than the first half until everything is well combined, being mindful not to over-process it. We want to maintain the texture and avoid pureing the cauliflower.
This step ensures that our Vegan Cauliflower Fish patties have the perfect chunky and crumbly texture balance, mimicking traditional fish’s flakiness. Transfer the second half of the mixture into the same bowl, and add the crumbled-up roasted seaweed. Mix gently until the roasted seaweed is evenly distributed throughout the mixture.
Shaping the Patties
Now it’s time to shape our cauliflower mixture into fish patties. With a small head of cauliflower, you’ll get six patties that look just like traditional fish!
Take a portion of the mixture and form it into a patty shape. Don’t forget to be gentle! Once shaped, we’ll give these patties a fun and flavorful coating.
First, roll each patty in flour to create a light base. Next, dip them in soy milk to make them moist and ready for the final touch. Finally, generously coat each patty with crispy panko breadcrumbs for that satisfying crunch.
Frying Options
If you’re going for a healthier option, try air frying them. Give them a light spray of olive oil. This will help them achieve that golden, crispy exterior while keeping them moist on the inside. But if you’re in the mood for a more indulgent treat, fry them up in a pan with a bit of oil for that extra crispiness.
Serving Suggestions for these Vegan Cauliflower Fish
- Over Cooked Rice and Steamed Broccoli: Serve the cauliflower fish patties over a bed of cooked rice and pair them with a side of steamed broccoli for a balanced and satisfying meal.
- With Roasted Vegetables: Serve the cauliflower fish patties alongside a variety of roasted vegetables such as carrots, bell peppers, and Brussels sprouts for a flavorful and colorful plate.
- Over a Bed of Fresh Salad Greens: Create a refreshing and light meal by serving the cauliflower fish patties over a bed of fresh salad greens. Add some cherry tomatoes, cucumber slices, and a drizzle of your favorite dressing for extra flavor.
Vegan Cauliflower Fish
Course: EntreeCuisine: AmericanDifficulty: Medium3
servings30
minutes30
minutes187
kcalEach serving is 2 Vegan Cauliflower Fish.
Ingredients
1 small head of cauliflower (approximately 360 grams without the outer leaves)
1/4 teaspoon garlic powder
3/4 teaspoon salt
3-4 tablespoons white flour
8 sheets of roasted and seasoned seaweed
- For the breading:
1/2 cup soy milk
1/2 cup white flour
1 cup panko breadcrumbs
Directions
- Steam the cauliflower until it’s tender.
- Pulse half of the steamed cauliflower in a food processor until crumbled.
- Transfer the crumbled cauliflower into a bowl.
- Take the remaining half of the steamed cauliflower and pulse it in the food processor along with garlic, salt, and flour until well combined. Be careful not to over-process; you want a textured mixture, not a puree.
- Transfer the processed cauliflower mixture into the same bowl as the crumbled cauliflower.
- Add crumbled roasted seaweed to the cauliflower mixture and gently mix until well incorporated.
- Form the mixture into patties, shaping them with your hands. A small head of cauliflower will yield 6 patties.
- Roll each patty in flour, then dip it in soy milk, and finally coat it with panko breadcrumbs.
- Place the coated patties on an air fryer basket. Lightly spray the cauliflower fish patties with olive oil to coat them evenly. Air fry the patties until they turn golden brown and crispy. Approximately 20 minutes.
- Alternatively, you can bake them in the oven or pan-fry them in a little oil until they’re crispy on both sides.
- For an extra flavorful touch, melt 1/2 tablespoon of butter in a frying pan, add sliced garlic, and cook until golden. Squeeze the juice of one lemon into the pan and place the cooked fish patties over the sauce.
- Garnish the patties with lemon rings and fresh dill.
- Serve the vegan cauliflower fish patties hot and enjoy!
Recipe Video
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques. The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.