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
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
4 cups baby arugula
1/2 cup halved grape tomatoes
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
How to Make It
Preheat oven to 400°.
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.
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.
To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.
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.
I love, love, love these cakes! My husband does not care for cauliflower (but I love it) and I finally found a recipe that he will eat; even my 1 year old will eat these great cakes! A few tips: 1) This can be a "make ahead" dish - roast the veggies (~35 min for me) on a jelly roll pan and prepare the cakes through the breaded stage (I have then refrigerated the cakes up to 3 days prior to baking. 2) Spray the pan to ensure cakes don't stick and spray the top of the cakes so they don't "burn" in the oven. 3) Use yukon gold potato (skin on) to ensure a nice buttery finish and that the veggies are softened enough for the "pulse" stage. 4) Use any soft white cheese you like / have on hand (smoked gouda is good as is fontina, butterkase & havarti) and any fresh herb avail (parsley is my favorite). I have not made the herb sauce (doesn't need it in my opinion) and served the cakes as a "side" dish in lieu of entree for chicken, steak and pork. Great recipe; enjoy!
I doubled the amount of panko coating to really cover them well and enjoyed the creamy-on- the-inside, crunchy-on-the-outside contrast. Will make again and definitely a good recipe to have on hand for vegetarians. The acidic, peppery arugula salad paired well, and I also served with garlic naan to make sure my husband didn't walk away starving.
Delicious! These were very flavorful and pretty filling for a veggie-based meal. My family loved them. I used mozzarella instead of the fontina, Parmesan instead of the Reggiano, and baby spinach instead of the arugula. I also subbed some chopped sweet onion for the chives. Great recipe!
These were great. I used purple heirloom potatoes from the farmers market, so the color was different, but the taste was great. (cooked whole with the peel) Served double the salad portion suggested & some flat bread on the side. Great vegetarian meal. It did take time, but much of it was hands off. I cooked on the same pan I roasted the veggies on (sprayed it with cooking spray) - no problem with sticking. I found them easier to work with than other patties I have made.
Yummy - glad to finally try roasted cauliflower in something! I used plain Greek yogurt instead of sour cream & mayo and also gruyere instead of fontina. Next time I may do it as a casserole to cut down the hands-on time.
I liked these a lot. Yes, they took a bit of time, but the recipe clearly showed that the amount of time would be about an hour and a half total. I would suggest cutting the potato smaller than the quarters stated in the recipe. The cauliflower was done way before the potato, I had to finish it off in the microwave. I had no problem with them sticking. There was still enough oil on the baking sheet from the roasting vegetables. These are very filling. I served them with sauteed spinach and a salad. Perfect!
Excellent recipe. very time consuming but during the first 35 minutes I prepped the other parts. Cauliflower head was very large and I should have added more binding (egg or cheese). I also used gouda instead of fontina and that was a nice taste. Next time I will double the sauce. Salad was a nice side.
Excellent dish but one VERY IMPORTANT detail was left out of the instructions - cook these on parchment paper sprayed with cooking spray otherwise you will have a huge mess on your hands!
This was not a quick & easy recipe but it was well worth the effort (as long as you cook them on parchment - can't reiterate this enough!). My cauliflower from the farmer's market was a big one, so I ended up making 1.5 x the recipe. Unfortunately I ran out of parchment paper & had to cook 1/2 of the patties on a well-seasoned (and sprayed) cookie sheet and that half of the recipe had to go into the garbage after I mangled them trying to turn them over - they were fused to the cookie sheet. Thank goodness I made an extra-large batch. The surviving patties were AMAZING. Like crab cakes w/o the crab - and you don't miss the crab!! I used red fingerling potatoes and didn't bother trying to peel them. Doubled the salad portion for everyone. Extra sauce would have also been nice.
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