Cauliflower Risotto Cakes

1 Review
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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 2 patties and about 2 teaspoons sauce)
By Adam Hickman
December 2015
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 315
  • Fat 17g
  • Satfat 4.5g
  • Monofat 9.3g
  • Polyfat 2.3g
  • Protein 11g
  • Carbohydrate 29g
  • Fiber 4g
  • Cholesterol 63mg
  • Iron 1mg
  • Sodium 506mg
  • Calcium 133mg

How to Make It

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.

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Ratings & Reviews

Good but a bit involved...

detailaddict
January 06, 2016
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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