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Cauliflower Risotto Cakes

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 patties and about 2 teaspoons sauce)

Transform leftover risotto into crispy cauliflower cakes. Serve these patties sprinkled with grated parmesan and chive dipping sauce.

Ingredients

  • 1 pound cauliflower florets
  • 1 1/2 cups prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale
  • 2/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 ounces shredded fontina cheese
  • 1 large egg
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh chives
  • 1 garlic clove, minced

Nutrition Information

  • calories 315
  • fat 17 g
  • satfat 4.5 g
  • monofat 9.3 g
  • polyfat 2.3 g
  • protein 11 g
  • carbohydrate 29 g
  • fiber 4 g
  • cholesterol 63 mg
  • iron 1 mg
  • sodium 506 mg
  • calcium 133 mg

How to Make It

  1. 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.