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INGREDIENTS

1 cup raw cauliflower, pureed
1/2 cup ground slivered almonds
1 Tbsp ground cumin
1/2 Tbsp ground coriander
1 tsp kosher salt
1/2 tsp cayenne pepper
1 clove garlic, minced
2 Tbsp fresh parsley, chopped
2 large eggs
3 Tbsp coconut flour

METHOD

1.  For the cauliflower you should end up with a cup of the puree.  It takes about 1 medium head (florets only) to get that much.  First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it's blended but still has a grainy texture. 

2.  Combine the ground cauliflower and ground almonds in a medium bowl.  

3.  Add the rest of the ingredients and stir until well blended.  

4.  Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling.  

5.  While it's heating, form the mix into 8 small patties (@7-8cm patties that are about the thickness of a hockey puck).

6.  Fry them four at a time until browned on one side and then flip and cook the other side.  Resist the urge to flip too soon - you should see the edges turning brown before you attempt it - maybe 4 minutes or so per side.  Remove to a plate lined with a paper towel to drain any excess oil. 

7.  Serve with tahini sauce and a tomato & parsley garnish if desired.  NB: Tahini is ground sesame seeds and olive oil.  Make fresh or buy at supermarket/deli.