Cauliflower Scallion Cakes with Lemon Dill Cream [Food Processor Attachment] | Vitamix

Ingredients

• For the Cauliflower Cakes:
• 4 cups 550 g steamed cauliflower, cut into florets (about 1/2 head)
• 4 scallion
• 3 garlic cloves, peeled
• 2 eggs
• 2 teaspoons dry mustard
• ½ teaspoon red pepper flakes
• 1 cup 80 g panko breadcrumbs
• 1 teaspoon kosher salt, optional
• For the Lemon Dill Cream:
• 1 ½ cups 360 ml plain nonfat greek yogurt
• 1 lemon, zested
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup 60 g raw cashews
• 2 fresh dill
• ½ teaspoon kosher salt, optional