Fermented Cauliflower Raw Vegan Crab Cakes
These raw, fermented cauliflower vegan “crab cakes” give a deep-fried, breaded feel and texture with raw panko breadcrumbs. They are just fantastic with horseradish dipping sauce.
Note: this is a free recipe from our online course World Raw Foods.
This recipe uses fermentation as an alternative to cooking to change the consistency and flavour of the cauliflower. It’s very different from using raw cauliflower and also has the benefit of providing increased nutrition.
The sesame panko breadcrumbs give a deep fried texture, whilst the classic crab cake dipping sauce (raw style) provides a beautiful, creamy and fresh contrast.
This whole dish really is such a treat served with some fresh tomatoes and watercress. You could also cut the cherry tomatoes in half, toss them in a little olive oil and salt, then dehydrate for 2 to 3 hours. Those pops of flavour are sublime here.
Let’s get into this fantastic recipe.
Oh, one more thing before we get into it. In the recipe you’ll see we’ve used fermented cashew cream. It’s the first stage of fermentation that we do in this Cashew Sour Cream recipe (the bit after it’s fermented, but before it’s had any other ingredients added.
Rate This Recipe4.66 from 23 votes
Fermented Cauliflower Vegan Crab CakesThese raw, fermented cauliflower raw vegan “crab cakes” give a deep-fried, breaded feel and texture with raw panko breadcrumbs. They are just fantastic with horseradish dipping sauce.Servings2
Nutrition (For one serving)Calories: 578kcalCarbohydrates: 55gProtein: 20gFat: 35gSaturated Fat: 5gSodium: 563mgPotassium: 911mgFiber: 16gSugar: 17gVitamin A: 461IUVitamin C: 70mgCalcium: 407mgIron: 9mg
IngredientsUS Customary - Metric
Brined Cauliflower
- 1 tbsp sea salt
- 34 ozs water (filtered)
- 1 cauliflower (chopped into florets)
Panko Breadcrumbs
- 3 1/2 ozs sesame seeds (soaked 8 hours, rinsed and strained)
- ½ tbsp old bay seasoning
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp coconut flour
- 1 1/2 tbsp maple syrup
Cauliflower “Crab” Cakes
- 7 ozs brined cauliflower (drained)
- 3 1/2 ozs chickpeas (tinned & drained or soaked & sprouted)
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tbsp olive oil
- ½ tbsp old bay seasoning (taste and adjust as needed)
- 1 pinch sea salt
- 2 tsp dijon mustard
- 1 oz ground almonds
- 1 1/2 tsp coconut flour
- 2 tbsp fresh dill (finely chopped)
- 2 tbsp parsley (finely chopped)
Dipping Sauce
- ⅓ cup fermented cashew cream
- 2 tbsp horseradish, finely grated
- 1 tbsp hot Sauce (we recommend Franks)
- 1 tbsp capers (roughly chopped)
- 2 tbsp lemon juice
- 2 teaspoons dijon mustard
- ½ shallot (finely chopped)
Instructions
Brined Cauliflower
- Blend or whisk together the water and salt together to dissolve.
- Put the cauliflower into a 2L flip top jar and cover with the salt water solution.
- Leave at least 1 inch of space at the top of the jar.
- Put in a warm place and burp everyday to let out the Co2.
- Taste it after 3 days for desired sourness.
- Once it’s fermented to your liking, pop the jar in the fridge to slow the fermentation process.
- This will keep in the fridge for a few months.
Panko Breadcrumbs
- Combine all ingredients in a mixing bowl.
- Transfer the mix to a teflex sheet and spread to ¼ inch thickness or so.
- Dehydrate for 10 hours on 115f - 130f, transfer onto mesh and dry a further 10 hours or until crisp.
- Pulse in the food processor or blender to break down into a size that resembles breadcrumbs and store in an airtight container until ready to use.
Cauliflower “Crab” Cakes
- Process the first set of ingredients in a food processor until broken down to a crab cake consistency. Scrape the mixture back into the bottom of the bowl a few times as you process.
- Taste and adjust seasoning if desired.
- Add the last 3 ingredients and pulse to combine.
- Form into small patties and press into the prepared panko breadcrumbs.
- Place on a mesh tray and dehydrate 3-4 hours on 115F.
Dipping Sauce
- Whisk all ingredients and store in an airtight container in the refrigerator for up to 2 weeks.
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