Sus Hive Recipe Library

Cauliflower Patties

Chef/operator production sheet for Cauliflower Patties. Use this page for station prep, service setup, holding decisions, and catering execution. Cauliflower Patties has been moved into the responsive recipe library so the content can be browsed cleanly by link while keeping the current ingredient and method structure intact.

VegetarianChef/Operator Production SheetUC Option A

Cauliflower Patties

Chickpea and cauliflower patties with parsley, garlic, and cumin.

Yield: 8–10 patties
Style: Vegetarian patty
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Wet Ingredients
  • 1/2 small cauliflower head, florets
  • 1 can chickpeas, rinsed and drained
  • 2 tbsp parsley, finely chopped
  • 2 cloves garlic, minced
Dry Ingredients
  • 1/2 heaped cup chickpea flour
  • 1 1/2 tbsp ground flax seeds
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • Coconut oil or neutral oil for frying

Prep / Cook Method

  1. Cook cauliflower florets in salted water until tender, about 10 to 15 minutes. Drain well.
  2. Mix chickpea flour, flax, onion powder, cumin, salt, and pepper in a bowl.
  3. Pulse cauliflower, chickpeas, parsley, and garlic in a food processor until combined but still textured, not pasty.
  4. Add the wet mixture to the dry ingredients and combine by hand.
  5. Form 8 to 10 patties. If the mix is too dry, add a little chickpea liquid; if too wet, add a little more flour.
  6. Pan-fry in a lightly oiled skillet about 5 minutes per side until golden brown.

Finish + Service

  • Serve with vegan sour cream, tzatziki, ranch, or tahini dressing.
  • Can also be used as burger patties, pita filling, or bowl topping.
  • Optional add-ins: chopped vegetables or vegan cheese.

Holding / Reheat / Catering Notes

  • Verify stocks, sauces, cheeses, and garnish ingredients before marking vegetarian.
  • Keep meat-contact utensils and pans separate.
  • Hold and finish according to station standards.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.