Lately I have been on a kick to make sure my family is just doing better. Trying harder. Understanding calories and fresh food and making better choices. That doesn’t mean that we still do not have treats. This past weekend we took the kids to Baskin Robbins and let them pick out a scoop…I, on the other hand, opted for a fresh fruit option across the way at Smoothie King. (baby steps)
I also bought a treadmill.
I know you are thinking “another one bites the dust”. Its true that so many people purchase one and then it is slowly used as a coat hanger. But I have been using it and surprise, surprise, I LIKE it. Where I live if it’s not 100 degrees outside, it’s raining, so having the ability to walk or run in the house is making it easier for me to burn an extra 300 calories.
Which leads us to this.
Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
Yum, right? I am an avid fan of Cooking Light. Not for the “low calorie” options but because they truly have some of the most innovative and fresh recipes around. I think my subscription must have expired because I was walking through CVS this week and saw the August version that hasn’t arrived at my house, so I purchased it.
Whereupon I discovered the Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad.
And as it’s barely over the 300 calories that I am burning on treadmill runs, it’s a totally non guilty dinner or appetizer.
Plus, it was delicious, so I wanted to share!
As always, I am going to share my version rather than the magazine version. I am not overly good at following complete directions because I usually don’t have every ingredient in the house and I change things up. If you want their version where I cut out some of the ingredients, you can pick it up at the store.
- 12 oz cauliflower florets (i bought a fresh head and cut up)
- 2 small baking potatoes, peeled and cut into wedges
- 1 1/2 EVOO
- 1/4 cup of Parmesan cheese
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg, beaten slightly
- 1/2 cup panko crumbs (no flavor)
Sauce (which was great!)
- 2 tbl sour cream
- 2 tbl hellmans
- 2 tsp fresh chives
- 1/4 tsp pepper
- 1 garlic clove, minced
- 1 tsp lemon juice
- 2 tsp EVOO
1) Preheat your oven to 400 degrees
2) Place your cauliflower florets and potato wedges on your baking sheet and drizzle 1 1/2 tablespoon EVOO over them, toss so its coated, and put in oven for 35 minutes (or until tender), stirring at least once. Mine got a little browned, which I liked.
3) Once done, place in food processor (to be honest here, I did not have a food processor, I used my mixer) and pulse 10 times until chopped. Scrape into a bowl and add thyme, Parmesan, salt, pepper, and egg, mixing together.
4) Form round shapes and dredge into panko crumbs and place on baking sheet. Bake 400 degrees for 25 minutes until browned, turning once.
5) Make sauce by combing sauce ingredients.
6) Serve together along side an arugula salad!
And although my thighs didn’t suffer as a result of this meal….I cannot say the same for my kitchen!