cauliflower cakes

I won’t lie, cauliflower is not one of my favorite vegetables however I know this cruciferous vegetable has numerous health benefits. So, I recently went digging to find some new cauliflower recipes and I found this one. This tasty recipe comes from The complete Mediterranean Cookbook by America’s Test Kitchen. I love them served with some Greek yoghurt or tzatziki (Greek yoghurt with cucumbers, lemon and mint).

Ingredients

1 head cauliflower, cored and cut into 1-inch florets

¼ cup extra virgin olive oil

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon salt

½ teaspoon ground ginger

¼ teaspoon pepper

4 ounces of goat cheese, softened (or feta would also work or a combo of both of them)

2 scallions, sliced thin

1 large, lightly beaten

2 garlic cloves, minced

1 teaspoon grated lemon zest, plus lemon wedges for serving

¼ cup all-purpose flour

Optional: Serve with tzatziki or Greek yoghurt.

Creating the Magic!

1.     Heat oven to 450F. Toss cauliflower with 1 tablespoon oil, turmeric, coriander, salt, ginger and pepper. Transfer to aluminum foil-rimmed baking sheet and spread into a single layer. Roast until the cauliflower is well browned and tender, about 25 minutes. Let cool slightly, then transfer to large bowl.

2.     Line clean rimmed baking sheet with parchment paper.

3.     Mash cauliflower coarsely with potato masher. Stir in goat cheese, scallions, egg, garlic, and lemon zest until well combined. Sprinkle flour over cauliflower mixture and stir to incorporate. Using wet hands, divide mixture into 4 equal portions, pack gently into ¾ inch thick cakes and place on prepared sheet. Refrigerate cakes until chilled and farm, about thirty minutes.

4.     Line large plate with paper towels. Heat remaining 3 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until deep golden brown and crisp, 5 to 7 minutes per side. Drain cakes briefly on prepared plate. Serve with lemon wedges.

5.     Serve with some Greek yoghurt (or tzatziki). Enjoy!