Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400° for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale, panko, parsley, salt, pepper, fontina cheese, and egg; shape into 8 (3-inch) patties. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties. Combine mayonnaise, lemon juice, chives, and minced garlic. Serve with patties.
I made these from the ground up, skipping the first recipe as it didn't sound appealing. This was a lot of work, and in retrospect I wonder if cooking the rice risotto-style was really necessary as the cakes might have been just as good with boiled rice. The cauliflower roasted down to a rather small volume so that the cakes were composed mostly of the rice; so I would double the cauliflower next time. Apart from these issues the flavor was very good and the texture pleasing. As I omitted most of the onions I ended up with 6 decently-sized cakes (1/2 cup each), and I served them with celery soup. I have a lot of risotto left over, so I will make these again with the rest of the cauliflower (especially now that most of the work is done). And I do love recipes with roasted cauliflower, so as these are roughly on-par with CL Cauliflower Cakes I would make these again from scratch - but with boiled rice.
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