Crispy Panko-Crusted Cauliflower Cakes

Ever purchased an ingredient in bulk for a recipe and end up only using a tiny amount (like 1/8 teaspoon) of it, to let it just sit in the darkest corner of your cabinet for….months? That’s what I did to my chili powder, ground ginger, panko bread crumbs (I could go on..).

So I finally dug out the panko hiding in my cabinet and put it to good use by making these cauliflower cakes. Cauliflower is one of my favorite cruciferous veggies (second to brussels) and can be used in so many different ways. Simply roasting cauliflower really brings its flavor out and it can also be used as a substitute for mashed potatoes as well as rice. It is a nutrition powerhouse, rich in vit C, folate, fiber, and antioxidants.

These cauliflower cakes work great as a patty on a bun or on top of a bed of greens and topped with an herb yogurt sauce for a nice finish. So here goes a long overdue recipe post…

Crispy Panko-Crusted Cauliflower Cakes

IMG_20141130_204949

Makes 8 patties

Ingredients

For the Cauliflower Cakes:

1 medium head of cauliflower, cut into florets

2 medium potatoes, peeled and cut into cubes

3 shallots, peeled and cut in half/chunks

1 egg (optional)

1 1/2 Tablespoon canola 0il

1 tablespoon chopped parsley

1/4 tsp salt

1 teaspoon garlic powder

fresh black pepper

½ cup milk (coconut or almond milk work fine too)

¼ cup cooked quinoa

2 cups panko bread crumbs

¾ cup grated parmesan cheese

Optional: Finish with herb yogurt sauce on top of cakes

1/2 cup low-fat plain greek yogurt

1 tablespoon chopped Fresh Parsley or chives (or both)

1/2 teaspoon garlic powder

black pepper

Directions

  1. Preheat oven to 400°F.
  2. To make the cakes, toss cauliflower and potatoes with the canola oil and bake at 400°F for 45 minutes or until tender (stick a fork into the potato to check). Throw the shallots in there midway into the roasting (to avoid keeping them in there too long and burning them).
  3. Place the cauliflower potato and shallot mixture in a food processor along with the quinoa, parsley, garlic powder, salt, and pepper. Pulse until the mixture reaches a whipped potato consistency. Note: The mixture should be pretty easy to form patties from but if you feel you need a binder, adding an egg will help hold it together.
  4. Pour the milk into a bowl. This will help coat the patties so the panko will stick better.
  5. Combine the panko and parmesan cheese in a shallow dish. Using an ice cream scoop, scoop and shape cauliflower mixture into patties. Dip it in the milk, then coat it in the panko mixture.
  6. Place the patties on a baking sheet and return to oven to bake at 400° for 25 minutes or until browned.
  7. Optional topping: combine greek yogurt and parsley, chives and garlic, season with black pepper

I adapted this recipe from The Veg Life  . If you are looking for a vegan version of these cakes, check them out!

What are some of your favorite cruciferous vegetables? What is your favorite way of using cauliflower?

 

Happy cooking,

Joanna

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