After a few indulgent recipes the last two weeks it is time for something a bit lighter and a bit more health conscious and I think these Cauliflower Kofta with Vegan Mayonnaise are just delicious and savoury after all that sweet.

Cauliflower Koftas with Vegan Mayonnaise

The recipe for the Cauliflower Kofta come from Tending the Table. I saw an image for the recipe and it looked so good that I immediately had to jump and make it. In the original recipe the kofta are served in a tomato and kale sauce but I did not want them in a sauce as I wanted to serve the kofta in pita breads.

I then had the idea to make a Vegan Mayonnaise to serve with the cauliflower kofta. I discovered vegan mayonnaise while looking at recipes using aquafaba (the liquid in which chickpeas have been cooked and that you can use as a replacement for egg whites) and thought it would work really well. The recipe comes from Serious Eats but if that does appeal to you, you could add some chopped herbs to yoghurt as a replacement sauce or even a good dollop of homemade whipped hummus.

Cauliflower Koftas with Vegan Mayonnaise

The cauliflower kofta are delicious. There is a sweetness coming from the raisins and crunch from the pine nuts. They are not difficult to make at all and you can serve them hot or cold. Great for lunch boxes, a Meat Free Mondays dinner or a party nibble.

I would take a bet that no one would know that the mayonnaise is vegan and not made from egg whites. It is not as thick as a standard mayonnaise but the flavour is spot on. Add some chili or chopped herbs to the mayonnaise to add more flavour. You will need an immersion blender to make the mayonnaise as I found that a whisk was not as effective. Enjoy!

Cauliflower Koftas with Vegan Mayonnaise

Cauliflower Koftas with Vegan Mayonnaise


  • Cauliflower Koftas:
  • 1 head of cauliflower (about 500 – 600g)
  • 1 tbsp vegetable oil plus extra for frying
  • 1 clove garlic, minced
  • ½ onion, finely chopped
  • 1 ½ tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 tsp salt
  • 2 cups fresh breadcrumbs (about 4 slices of bread)
  • 4 tbsp dried raisins or currants
  • 3 tbsp toasted pine nuts
  • a handful of chopped parsley
  • 1 – 2 eggs
  • Vegan Mayo:
  • 2 cloves garlic, minced
  • 15ml lemon juice
  • 2 ½ ml hot English mustard powder
  • 45ml liquid from 1 can of chickpeas, plus 12 whole chickpeas
  • 120ml vegetable oil
  • 60ml Baleia Extra Virgin Olive Oil
  • salt and freshly ground black pepper


  1. Make the mayonnaise by combining the garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender
  2. Blend at high speed until a creamy and smooth emulsion
  3. Slowly drizzle in olive oil while blending until a thick and smooth consistency
  4. Season to taste
  5. (The mayonnaise will keep in a covered container in the fridge for up to 1 week)
  6. To make the koftas, cut the head of cauliflower into florets and pulse in batches in a food processor until the cauliflower resembles couscous
  7. Heat the oil in a large frying pan over medium heat, add the garlic and onion and cook until translucent
  8. Add the cauliflower, spices and salt and stir fry for about 8 minutes until the cauliflower is tender
  9. Remove from the heat and transfer to a large bowl
  10. Add the breadcrumbs, raisins, pine nuts, parsley and 1 egg and stir to combine
  11. Add 1 more egg if the mixture is too dry (the mixture should hold together when pressed between your fingers)
  12. Place the mixture in the fridge for 30 minutes while you make the mayonnaise
  13. Heat about 4cm of oil in pot over medium heat
  14. Shape the cauliflower mixture into balls about 2 cm in diameter
  15. Fry in batches, turning after several minutes until golden brown on all sides
  16. Remove from the pan with a slotted spoon and set aside on paper towel to drain while you fry the rest of the cauliflower
  17. Serve immediately with pita breads or wraps, vegan mayonnaise and a small salad
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** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil

I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Here are a few more of my favourite vegetarian recipes:

Quinoa Veggie Burgers

Quinoa Veggie Burgers with Avocado Tahini Dip

Fried Eggs in Garlicky Yoghurt with Feta Cheese

Fried Eggs in Garlicky Yogurt

Tandoori Roasted Carrots

Tandoori Roasted Carrots

Peanut Butter, Caramel and Chocolate Tart
Miso Butterscotch Swirl Ice Cream

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