Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 4

To toast panko, place in a large skillet, and cook over medium heat 3 minutes or until browned, stirring frequently.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400° for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 teaspoon pepper, and egg, stirring well.

Step 3

Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400° for 25 minutes or until browned, turning once.

Step 4

To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.

Step 5

To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.

Ratings & Reviews