For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.

You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.

Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.

Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.

Fry them four at a time until browned on one side and then flip and cook the other side. Resist the urge to flip too soon – you should see the edges turning brown before you attempt it – maybe 4 minutes or so per side. Remove to a plate lined with a paper towel to drain any excess oil.

Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.

Serve with tahini sauce and a tomato & parsley garnish if desired.