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