1 cup raw cauliflower, pureed

1 Tbsp ground cumin

1/2 cup ground slivered almonds

1/2 tsp cayenne pepper

1/2 Tbsp ground coriander

1 tsp kosher salt

2 large eggs

1 clove garlic, minced

2 Tbsp fresh parsley, chopped

2 Tbsp tahini paste

3 Tbsp coconut flour

Tahini sauce:

3 Tbsp water

1/2 tsp kosher salt, more to taste if desired

1 Tbsp lemon juice

1 clove garlic, minced

Related: Another Keto recipe for Keto Paleo Mini Bagels


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

2.You can grind the almonds in a similar manner:  just don’t over grind them- you want the texture.

3.Combine the ground cauliflower with ground almonds in some medium bowl. Add the rest of the ingredients, after that stir until well blended.

4.Heat a half and half mix of olive and grapeseed ”or any other light oil” oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.

5.At last fry them four at a time until browned on one side and then flip, you need to 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 some plate lined with a paper towel to drain an excess oil.

Good appetite!


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