Sus Hive Recipe Library

Crispy Cauliflower Cakes

Chef/operator production sheet for Crispy Cauliflower Cakes. Use this page for station prep, service setup, holding decisions, and catering execution. Crispy Cauliflower Cakes has been migrated into the responsive recipe system so it can be reviewed as a live browser page while preserving the current recipe content and service notes.

VegetarianChef/Operator Production SheetUC Option A

Crispy Cauliflower Cakes

Pan-fried vegan cauliflower cakes with a quick chili mayo dipping sauce.

Yield: about 12 cakes
Style: Vegetarian appetizer
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Cauliflower Cakes
  • 1 medium head cauliflower, florets
  • 1/3 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbsp vegan parmesan or nutritional yeast
  • 2 tbsp ground flax + 6 tbsp water
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder or paprika
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/8 tsp black pepper
  • Oil for shallow frying
Dipping Sauce
  • 3 tbsp vegan mayonnaise
  • 1 tbsp vegan chili sauce

Prep / Cook Method

  1. Steam cauliflower florets until just fork tender. Pat dry to remove condensation while still warm.
  2. Mix flax and water, then chill about 10 minutes to form a flax egg.
  3. Pulse or chop cauliflower into small bits without turning it into puree.
  4. Whisk flour, cornmeal, vegan parmesan or nutritional yeast, seasonings, parsley, salt, and pepper. Stir in cauliflower and flax mixture.
  5. Heat a skillet over medium-high with a shallow layer of oil. Scoop mixture into the pan, brown one side, flip, then press gently into patty shape.
  6. Cook until browned on both sides. Transfer to paper towels and let rest a few minutes to firm up.

Finish + Service

  • Mix vegan mayo and chili sauce for the dip.
  • Serve the cakes warm with dipping sauce on the side.
  • Recipe yields about 12 cakes.

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.