Cauliflower Cakes

• 1 medium-sized cauliflower (about 1 1/2 lb.), cut into florets
• 2 cups whole-grain breadcrumbs, or as needed
• 13 cup crunchy cashew butter
• 1/2 cup finely chopped green onions
• 1 to 2 Tbs. olive oil

1. Steam cauliflower florets 10 minutes, or until very tender.
2. Transfer to mixing bowl, and mash with potato masher until only small lumps remain.
3. Stir in 1 1/2 cups breadcrumbs, cashew butter and green onions, and season to taste with salt and pepper.
4. Add more breadcrumbs, if necessary, to make mixture hold together.
5. Shape into 12 patties, about 1/2-inch thick.
6. Spread remaining breadcrumbs on sheet of wax paper.
7. Coat patties on both sides with breadcrumbs.
8. 4.
9. Heat 1 Tbs.
10. oil in large skillet over medium heat.
11. Add half of patties, and cook 5 minutes on each side, or until browned.
12. Transfer to paper towellined plate.
13. Repeat with remaining patties and oil.
14. Serve immediately.

cauliflower, wholegrain breadcrumbs, crunchy cashew butter, green onions, olive oil

Taken from www.vegetariantimes.com/recipe/cauliflower-cakes/ (may not work)