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Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

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

Cooking Light AUGUST 2013

  • Yield: Serves 4
  • Hands-on: 30 Minutes
  • Total: 1 Hour, 30 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 17.5g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 8.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 11.7g
  • Carbohydrate: 26.8g
  • Fiber: 3.9g
  • Cholesterol: 68mg
  • Iron: 1.9mg
  • Sodium: 569mg
  • Calcium: 194mg
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Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad Recipe

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