As we all know cauliflower is the new kale and is seen in every incarnation this year. With its bland taste and multiple uses this very nutritious and versatile vegetable can be used as a replacement for potatoes, rice, pizza crust and more. In this delicious and simple recipe I use it to make a cake that is perfect for vegetarians and can be served as an entree, appetizer or side dish. Feel free to substitute grated and drained zucchini, carrots, or mashed chickpeas for alternatives to cauliflower.
1 small head cauliflower, trimmed and cut into florets
1 medium potato, peeled, cut into chunks
2 shallots, halved
2 tablespoons olive oil
2 oz. fontina, shredded
2 tsp. thyme, chopped
1 large egg, lightly beaten
2 cloves garlic, minced
Salt and pepper, to taste
1/2 cup panko breadcrumbs ( or gluten free breadcrumbs)
2 tablespoons grated Parmesan
4 cups mixed baby greens
3 Tb. olive oil
2 Tb. lemon juice
salt and pepper, to taste
1.Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2.Place the cauliflower, potato and shallots on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until tender about 35 minutes.
3.Transfer the roasted vegetables to a food processor and pulse to chop. In a medium bowl combine the cauliflower mixture, cheese, thyme, egg, garlic, salt and pepper.
4.Combine the panko and parmesan on a plate. Shape the cauliflower mixture into 8 one inch cakes or you can make 4 large cakes. Dredge in the panko and place on a baking sheet.
5.Bake until browned about 25 minutes, turning once, or sauté in a large skillet with a light coating of vegetable oil until browned on each side, about 5 minutes per side.
6.Meanwhile combine the greens in a medium bowl and toss with the lemon and olive oil, season with salt and pepper. Serve each person two cakes on top of the greens.