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
head cauliflower, stemmed removed and cut into medium-sized florets
clove garlic, roughly chopped
extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
freshly grated Parmigiano-Reggiano, plus extra for serving
flour, plus extra for dredging
breadcrumbs, plus extra for dredging
head frisée, bottom cut off and leaves separated, roughly chopped
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.