Photo: Jennifer Causey; Styling: Claire Spollen
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.

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.

Ratings & Reviews

Good but a bit involved...

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.