Crispy Cauliflower Cakes
These cakes were tasty and light. They had a lot more flavor then I was expecting and my whole family loved them, even the kids who devoured them. They were gone so fast I was not even able to get a picture of them after they finished cooking. The panko adds a nice crunch to the creaminess of the sour cream and cauliflower-potato mixture. The recipe came together easily and quickly. It pairs well with a salad for lunch or a light dinner. We ate them with a dollop of light flavored sour cream.
Nutritional Information: Serves 4
Calories: 288 · Fat: 16g · Cholesterol: 76mg · Sodium: 682mg · Carbohydrates: 23.9g · Fiber 4.1g · Sugar: 3.8g · Protein: 14.3g · WW+: 8 points
High phosphorus; high in Vitamin C
Ingredients:
Cakes
12 oz cauliflower florets
1 (10oz) peeled baking potato, cut into 4 wedges
2 large shallots, halved lengthwise
1 ½ T. extra-virgin olive oil
2 oz fontina cheese, shredded (about ½ cup)
½ t. chopped fresh thyme
½ t. salt
½ t. pepper
1 large egg
½ cup panko
2 T. grated Parmigiano-Reggiano cheese
Sauce:
2 T. light sour cream
2 t. fresh parsley
2 t. minced fresh chives
¼ t. pepper
1 garlic clove
Directions:
- Preheat oven to 400 degrees
- To prepare cakes, place cauliflower, potato, shallots on a baking sheet. Drizzle 1 ½ T. oil over vegetables; toss. Bake for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, ½ t. pepper, and egg, stirring well.
- Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (inch thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake for 25 minutes at 400 or until browned, turning half-way through.
- To prepare sauce, combine all ingredients in small bowl. Each serving is 2 cakes and 1 T. of herb sour cream.
Recipe adapted from Cooking Light]]>
