Make Ahead

Roasted Cauliflower Cakes

by:
October  5, 2010
4.3
3 Ratings
Roasted Cauliflower Cakes
  • Serves 1
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

Test Kitchen Notes

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 —The Editors

What You'll Need
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 frisée, bottom cut off and leaves separated, roughly chopped
  • Juice from 1/2 lemon
Directions
  1. 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.
  2. 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).
  3. Meanwhile, in a medium bowl, combine frisée, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
  4. 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.
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6 Reviews

Gourmet R.
Gourmet R. August 20, 2013
Anne, Karen here, the recipe creator. I haven't kept them for long in the fridge but since everything is cooked, I would say they should last a good week in there, prepped and ready to go. I haven't ever frozen them but if you do, let me know how they do. Enjoy!
 
Anne
Anne August 20, 2013
Can anyone advise how long the uncooked pattiesa can stay in the frig, or do they freeze well?
 
DeArmasA
DeArmasA February 1, 2012
Thank you so much for posting this recipe! I made it for a friend who has a shellfish allergy and assured her that she had just had the closest thing to a crab cake she'll ever be able to try. Seriously yummy!
 
cbear1984
cbear1984 October 5, 2010
This looks great!
 
gingerroot
gingerroot October 5, 2010
This looks lovely! Thanks for the recipe.
 
dymnyno
dymnyno October 5, 2010
This sounds and looks delicious! It would be perfect for a dinner party...probably can make ahead of time...I'm sold!!