In a large pan, sauté onion in oil over medium (not high) heat until onion just begins to turn translucent (about 3 minutes). Do not brown onions.
Meanwhile, if making your own bread crumbs in food processor or chopping parsley in the food processor, prepare them now.
Place 1/2 cup bread crumbs, 1/2 cup chopped fresh parsley, and cooked rice in food processor. Do not process yet.
Using a rubber spatula, scrape sautéed onions into processor.
Place pan that onions were sautéed in back on stove and add cauliflower and enough water (about 1/3 cup) to steam cauliflower. Turn heat to high and cook until cauliflower is just tender. Don’t overcook; you don’t want the cauliflower to be soft and mushy.
While cauliflower is cooking, add remaining ingredients to food processor. Do not process yet.
When cauliflower is tender, add it to food processor. Pulse a couple times. Remove lid and stir with a spoon. Pulse again until mixture is well chopped but not pureed. (See note in post above this recipe.)
Shape mixture into patties and place onto oiled baking sheet.
Bake at 350°F for 45 to 50 minutes or until well browned.
For the Sauce:
Combine mayo and tahini in a bowl.
Whisk together until well mixed. For a thinner sauce, mix in 1 to 2 tablespoons water.
Notes
See the notes in the post above.Yield: 11 to 12 2-1/2-inch patties.