Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors. Print Ingredients For the Patties 1 cup Great Northern Beans, dry 1 lb. Great Northern Beans, cooked 1 head Cauliflower 2 cups Clarified butter, ghee ½ cup Onion, minced 1 Tbsp. Garlic, minced 1 Tbsp. Coriander, ground 1 tsp. Salt ½ tsp. Ground black pepper ½ cup Cilantro, minced leaves and stems 1 ea. Lemon, zest and juice 1 tsp. Baking powder For the Chutney ½ cup Sugar ½ cup Distilled vinegar ¼ cup Water 1 Tbsp. Ginger, minced 1 Tbsp. Mustard, dry ¼ tsp. Cloves, ground ¼ tsp. Cinnamon ¼ tsp. Red pepper flakes 1 tsp. Black mustard seeds 2 cups Black beans, cooked 1 ea. Mango, small dice For the Yogurt Sauce 1 cup Greek-style yogurt 1 cup Cucumber, peeled, seeded and grated ½ cup Mint, finely minced 1 ea. Garlic clove, minced 1 ea. Lemon juice ½ tsp. Cumin, ground Cilantro as needed Number of Servings : 6-8 Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors. Directions For the patties: Remove any stones or debris from the dry beans. Grind the dry beans in a blender until a flour is formed. Set aside. Cut cauliflower into small florets and set aside. Heat skillet with ½ cup of the butter and sauté the onions until softened. Add the garlic and stir for 30 seconds until fragrant. Add the coriander and cauliflower. Season with salt and black pepper. Cover and cook until softened, about 3 to 5 minutes. Blend this mixture in a food processor until puréed. In a bowl, combine the cauliflower mixture with the cooked white beans, cilantro, bean flour, lemon juice, lemon zest, and baking powder. Set aside for 1 to 2 hours, refrigerated. Form 2 ounce patties and set aside. For the chutney: In a sauce pan, combine all the chutney ingredients together except the beans and the mango and bring to a boil. Add the beans and mango and simmer until thickened, about 5 to 10 minutes. Remove from heat and set aside to cool. For the yogurt sauce: Combine all ingredients in a bowl and adjust seasoning. To serve: Heat ghee in a skillet and pan fry the bean cakes on both sides until golden brown. Serve with pickled bean chutney and yogurt sauce. Garnish with cilantro. This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.