Cauliflower Cakes with Mixed Greens
Serves 4
Ingredients
1 small head cauliflower, trimmed and cut into florets
1 medium potato, peeled, cut into chunks
2 shallots, cut into large chunks
2 tablespoons olive oil
2 oz. fontina, chevre or feta, shredded or crumbled
2 tsp. thyme, chopped
1 large egg, lightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup panko breadcrumbs, more if needed
2 tablespoons grated Parmesan
Salad
4 cups mixed baby greens
3 Tb. olive oil
2 Tb. lemon juice
salt and pepper, to taste
1 orange, segmented
Procedure
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. If the mixture is too wet add a handful of bread crumbs.
4 Combine the panko and parmesan on a plate. Shape the cauliflower mixture into 4 two to three inch cakes. Dredge in the panko and place on a baking sheet.
5 Bake until browned about 25 minutes, turning once. Or saute in a small amount of olive oil until crisp and brown on each side about 15 minutes.
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. Garnish with orange sections, if desired.
