RECIPE: Roasted Cauliflower Cakes with Avocado Herb Puree and Arugula and Kale Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Roasted Cauliflower Cakes with Avocado Herb Puree and Arugula and Kale Salad

Cakes:

  • 12 ounces cauliflower florets
  • 1 (10-ounce) peeled baking potato, cut into 4 wedges
  • 2 large shallots, halved lengthwise
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 ounces fontina cheese, shredded (about 1/2 cup)
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup gluten free panko (Japanese breadcrumbs), lightly toasted
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Avocado puree:

  • 2 limes, juiced
  • 1 ripe medium sized avocado
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons minced fresh chives
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Salad:

  • 2 cups baby arugula
  • 2 cups baby kale
  • 1/2 cup halved grape tomatoes (heirloom if you can get them).
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice

Directions

Step 1

  • Preheat oven to 400°

Step 2

  • To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400° for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, 1/2 teaspoon pepper, and egg, stirring well.

Step 3

  • Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400° for 25 minutes or until browned, turning once.
  • Alternatively, these cakes can be pan seared in a preheated skillet over medium high heat. Cook each side for 2-3 minutes or until it turns golden brown.

 Step 4

  • To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.

Step 5

  • To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.