Wild Garlic And Cauliflower Cakes With Wild Mustard Sauce

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You can smell the wild garlic as you walk through the woods. The young tender wild garlic leaves are best, as they can get a bit tough as the plant matures into flower.

Toasted rice powder is used a lot in Laos and Thailand where it is known as Khao khua. I love it because it adds a delicious nutty flavour and texture to dishes.



  • In a food processor blitz the raw cauliflower until the consistency of rice and transfer to a bowl.
  • Halve the potatoes and boil until cooked (about 15 minutes). Mash, then and add to the cauliflower.
  • Next, finely slice and chop the wild garlic and put in the bowl with the cauliflower along with chopped tarragon, seaweed greens, olive oil and toasted rice. Mix thoroughly together. I use my hands.
  • Form into cakes, and place on an oiled baking tray or parchment paper.
  • Cook at 170°C (fan-assisted), 190°C (regular), 325°F, gas mark 3 for 20-30 minutes depending on how thick your cakes are.
  • Serve with Wild Mustard and Haricot Bean Sauce.

Serves: 3


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For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

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