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Cheddar Cauliflower Croquettes with Chive Sour Cream Sauce

Recipe Courtesy of: Cooking for Luv


Makes 12 fritters


  • 2 tablespoons ground flax seeds (flax meal)
  • ½ cup warm water
  • 4 cups cauliflower florets
  • 2 cups Follow Your Heart Vegan Gourmet Cheddar Shreds
  • ¾ cup all purpose flour
  • 2 tablespoons chopped chives
  • ½ teaspoon cayenne pepper
  • Kosher sea salt
  • 1 cup panko bread crumbs
  • 2 tablespoons grapeseed oil




Make your flax “egg”

  1. Mix warm water and flax meal and let sit until mixture is thick to the consistency of raw egg, about 5-10 minutes.

Blanch your cauliflower

  1. Bring a large pot of salted water to a boil over high heat (should be as salty as sea water). Prepare a large mixing bowl filled with cold water and ice. Add cauliflower to the boiling water and cook for 2 minutes
  2. Immediately plunge into the ice water to stop the cooking. Once cauliflower has cooled completely, about 2-3 minutes, remove from ice bath and pat dry with a kitchen towel
  3. Transfer to a food processor and pulse until chopped but still slightly chunky

Make patty

  1. Transfer cauliflower to a large mixing bowl. Add in flax mix, flour, chives, cayenne and cheddar shreds. Stir to combine and season with salt
  2. Form into small patties, about 2”, and then press each patty into panko bread crumbs- packing the crumbs on. Place on a parchment paper lined baking sheet and place in the refrigerator while you make your sauce or until you’re ready to cook

Make your sauce

  1. Combine chives, sour cream in a mini food processor and mix to finely chop chives. Season with salt

Cook your fritters

  1. Heat grapeseed oil in a large nonstick skillet over medium-high heat. Cook fritters until golden brown, about 1-2 minutes each side. Transfer to paper towels to blot excess oil. Serve warm with sour cream sauce