Roasted Cauliflower Cakes
Ingredients
- 1 head cauliflower, stemmed removed and cut into medium-sized florets
- 1 clove garlic, roughly chopped ⓘ
- 3 tablespoons extra virgin olive oil, divided ⓘ
- Salt, to taste ⓘ
- Freshly ground black pepper ⓘ
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving ⓘ
- 1 tablespoon flour, plus extra for dredging ⓘ
- 1 egg, beaten ⓘ
- 3-4 tablespoons breadcrumbs, plus extra for dredging ⓘ
- 1/2 head frisee, bottom cut off and leaves separated, roughly chopped ⓘ
- Juice from 1/2 lemon ⓘ
Instructions
- Preheat oven to 425°F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened.
- Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, Parmigiano-Reggiano, flour, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round patties (cover and refrigerate 2 patties for later use).
- Meanwhile, in a medium bowl, combine frisee, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
- In a medium saute pan, heat remaining 1 tablespoon olive oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown. Transfer patties to a serving plate and top with frisee salad.
Nutrition & Diet Analysis (per serving)
823
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).