Cabbage-Leafy Apple Donuts

Did you know that cauliflower and cabbage all come from the exact same plant? So it is that these donuts borrow from the very same Cabbage-Leafy Apple Salad! Yup: with literal cauliflower, carrots, garlic, and CHILE in these donuts, yet equally, sweet, sweet apples, raisins, nutmeg, and just a dash of lemon to tie it all together, these quirky, spicy, cabbage-y and DELICIOUS fluffy little almond donuts are not to be passed up. They can be quickly prepared first thing in your daythen low-and-slow baked for you to enjoy later on as your lunch.


  • 1 cup frozen cauliflower rice
  • 1 cup julienned carrots
  • 1 small gala apple (about 1/2 cup)
  • 1/4 cup dark raisins
  • 1/4 cup unsweetened almond butter
  • 1 large lemon
  • 2 tsp ground nutmeg
  • 1 tsp garlic powder
  • 1/2 tsp dried chile flakes
  • 1/4 tsp salt
  • 1/4 tsp baking soda

Special equipment:

  • Citrus zester
  • Parchment paper
  • High speed blender or food processor
  • Freezer

Active prep time: 15 minutes
Inactive prep time: 3 hours
Yields: 3-6 servings (6 mini donuts!)


  1. Chop the gala apple into small pieces (no need to remove the peel!) and zest the lemon over a small bowl until you have about 2 teaspoons of lemon zest. (Reserve the rest of the lemon for another recipe in your refrigerator!)
  2. In a large mixing bowl, toss together the apples, zest, and all of the remaining ingredients except the almond butter. (**Tip: if your cauliflower rice is stuck together coming out of the bag, use a fork to lightly break it apart. No need to thaw!)
  3. Process or blend the cauliflower-apple mix in batches until it creates a semi-crumbly puree. Return the puree to the same mixing bowl.
  4. Add the almond butter to the puree and stir until fully incorporated, making a thicker dough that should still be fairly wet.
  5. Line a large baking sheet with parchment paper. Then, use your hands to divide and shape the dough into six equal rings directly on the baking sheet– if any of the dough comes apart, simply push it back into place. (**Tip: take care to space the rings evenly apart!)
  6. Freeze the rings for 10 minutes to help firm them up; meanwhile, preheat oven to 250 degrees F.
  7. Take the rings out of the freezer and bake for 3 hours, until firm yet bouncy to the touch. Then, enjoy!

Yasmine’s notes:
These donuts are surprisingly good, everyone— fluffy, light, springy, and sweet, yet all at the same time filling and full of rich flavor! Considering they lack SO MUCH of what traditional donuts use in wheat flour, milk, yeast, deep-frying oil, and even eggs— AND THEY EVEN INCLUDE LITERAL CAULIFLOWER AND GARLIC IN THEM???!?!? I seriously could not make this donut up and expect it to just work.

Well, I mean, okay… I did literally do just that, or else you wouldn’t have this recipe to begin with. But without spoiling things to come in Torus Link (yes, even making these donuts is a linked venture!) all I can tell you is that I *knew* I should create these donuts based on the Cabbage Leafy Apple Salad I’d eaten the day before: NOT that I knew for certain how they would come out as I did! But, when links are linked, they are.

And that said, these donuts offer something of opposing forces working in perfectly harmonized balance— giving you all the fiery sweetness you normally DO seek in a typical donut while all the same toning it down through watery, girthy cauliflower and slow baking instead of fast deep-frying. Nutritionally speaking, this donut is designed to be lighter, slower, and MUCH lower in fat than a deep-fried eggy donut (just about 3 grams of fat per donut!!!) precisely because, like its customizable salad cousin, it’s made to give you a variety of options when you might need a little less fat in your day.


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