Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

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.

These were really yummy. I made a vegan version and we really liked them. Next time I'll add some garlic powder to the cakes.

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.

These were sooo flavorful and really delicious and satisfying. While they do take a little bit of time to make, it's mostly hands-free time, and they are very easy to put together. Really yummy!

I thought this was a good dish. Was fairly simple to prepare, but does take some time. I didn't serve it with the arugula salad because I didn't have the ingredients on hand, and I think that was a mistake. It would have been better with something acidic to balance it. Still, we enjoyed this dish, and I will be adding it to the dishes that I will prepare for guests.

These got rav reviews from my boyfriend and I agreed--a very tasty and elegant dish. I pan seared the cakes prior to baking them, to ensure they had a crunch, but not sure if that is necessary. It's true it is a more time consuming dish, but I think that good food does take extra time and care to get the best results. Plan accordingly--I had this meal ready with a zucchini side dish and salsa verde sauce and cleaned up all the dishes in less than 2 hours.

Fabulous...a simple yet tasty and elegant meal made with common ingredients. I did not have shallots on hand so like the other reviewer I used Vidalia onion (and if my onion-hating DH detected them he didn't mention it). I didn't have fontina either so I used mostly sharp white cheddar and some asiago. The potatoes did not pulse well so I had to separate the chopped vegetables and pulse the potatoes separately. Otherwise the patties came together easily, and I formed all 8 first and then dredged them (used wheat germ instead of bread crumbs) to be sure they were of equal size. They did stick a bit to the stoneware pan but I will preheat the pan next time. With all of the recipes that have come out featuring roasted cauliflower, I'm liking this vegetable more and more and I'll be making these again.

Love this! This took the time the recipe stated, and a really yummy result! I did alter it a bit due to what I had on hand: no shallots, so I used 1 vidalia onion (I cut in quarters) and about 5 large whole cloves of garlic to the roasting veggies. I also think my cauliflower was definitely bigger than 10 oz, so added about a 1/3 cup of breadcrumbs to thicken it up a bit. Also, I used parchment on my baking sheet to roast the veggies, and reused the same baking sheet/parchment to bake the cakes and no sticking at all. I've made this twice and it is a new favorite!

I really liked these. Good flavor and they are very satisfying. Only problem I had is that they stick to the sheet. I would add some cooking spray or olive oil. Roasting the veggies makes a big difference and gives tons of flavor. Once the veggies were cooked it didn't take long to assemble.

This recipe was in the quick and easy edition of the magazine. Although the end result was really tasty, it was not easy. I spent about 2.5 hours preparing this dish, and I am a fairly efficient cook.