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Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Hands-on time 30 mins
Total time 1 hr, 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.

Ingredients

  • Cakes:
  • 12 ounces cauliflower florets
  • 1 (10-ounce) peeled baking potato, cut into 4 wedges
  • 2 large shallots, halved lengthwise
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 ounces fontina cheese, shredded (about 1/2 cup)
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs), lightly toasted
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • Sauce:
  • 2 tablespoons light sour cream
  • 2 tablespoons canola mayonnaise (such as Hellmann's)
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons minced fresh chives
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Salad:
  • 4 cups baby arugula
  • 1/2 cup halved grape tomatoes
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 305
  • fat 17.5 g
  • satfat 5.2 g
  • monofat 8.8 g
  • polyfat 2.2 g
  • protein 11.7 g
  • carbohydrate 26.8 g
  • fiber 3.9 g
  • cholesterol 68 mg
  • iron 1.9 mg
  • sodium 569 mg
  • calcium 194 mg

How to Make It

  1. Preheat oven to 400°.

  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.

  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.

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

  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.