Rating: 4 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Deb Wise
Recipe by Cooking Light August 2013

Gallery

Credit: Randy Mayor; Styling: Kellie Gerber Kelley

Recipe Summary test

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

305 calories; fat 17.5g; saturated fat 5.2g; mono fat 8.8g; poly fat 2.2g; protein 11.7g; carbohydrates 26.8g; fiber 3.9g; cholesterol 68mg; iron 1.9mg; sodium 569mg; calcium 194mg.
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