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Crispy Cauliflower Cakes
What You Need
  • 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
Instructions
  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. cauliflower
  4. 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.
  5. mashed cakes
  6. Form round shapes and dredge into panko crumbs and place on baking sheet. Bake 400 degrees for 25 minutes until browned, turning once.
  7. Make sauce by combing sauce ingredients.
  8. Serve together along side an arugula salad!
  9. Finished results...perfection!