Monday, February 29, 2016

Cauliflower Risotto Cakes

Cauliflower is quite an incredible little guy.  He is super stinky to cook, but tastes delicious when he is done.  He has amazing health benefits, including inactivating carcinogens in your body.  Crazy, right?  We try to eat cauliflower at least every other week.  Sadly, my kids aren’t such a fan of the big guy.  I’m always trying to hide him in different foods.  After many tries, I finally succeeded!  These cakes were gone in the blink of an eye and they begged for more.  Healthy and yummy?  I’m in! 

Just a couple notes – I went ahead and made risotto from scratch but this would be just as good with long grain rice.  Also, for those who are egg free, this recipe still works great without the egg.  Just make your cakes a little smaller and thicker so they stay together.  Recipe from Cooking Light Magazine.


-1 cauliflower head (about 1 pound of florets)

-1.5 cups prepared risotto (or rice)

-2/3 cup panko

-1/4 cup parsley, chopped

-1/2 tsp salt

-1/2 tsp black pepper

-2 oz shredded fontina cheese (I used parmesan)

-1 large egg

-1 Tbsp olive oil



1.  Preheat oven to 400 degrees.  Pulse the cauliflower florets in a food processor until finely chopped.  Spread on a baking sheet; bake at 400 for 40 minutes, stirring occasionally.

2. Combine cauliflower with remaining ingredients, except olive oil, in a large bowl.  Shape into 8 (3 inch) patties (thicker and smaller if not using the egg). 

3. Heat 1 Tbsp olive oil in a large nonstick skillet over medium heat.  Add 4 patties to pan; cook 3 minutes on each side.  Remove from pan.


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