Author Notes: Inspired by my love of crab cakes, these little cakes take on the same shape of them but taste so wonderfully delicious you'll almost forgot they're cauliflower. - Gourmet Recipes for One - Gourmet Recipes for One
Food52 Review: These little Cauliflower Cakes are easy to make and look and taste great. This versatile dish would be perfect as a first course to a fancy dinner, a side dish for the main course, or paired with soup and salad for a healthy lunch. Amazingly, even with only one garlic clove, the flavor is just right since it’s roasted along with the cauliflower. I can also see adding a little curry to these cakes if I’m pairing them with Indian food or drizzling some chimichurri over them. I also loved the addition of the frisee with lemon dressing recommended by Gourmet Recipes For One. - ChezSuzanne - A&M
- 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 frisée, bottom cut off and leaves separated, roughly chopped
- Juice from 1/2 lemon
- 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 frisée, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
- In a medium sauté 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 frisée salad.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cauliflower Recipe