Another yummy way to eat more cauliflower
After creating an indulgent, new recipe last week, I felt compelled to make sure this week’s recipe had us back on track. In actuality, even though I call it healthy-ish, it probably is the right approach to take for good-for-you eating. This dish is healthy. Its main ingredient is cauliflower. There’s an egg white- healthy; a pinch of flour- not awful; cheddar cheese- the -ish piece.
What’s nice about this dish is two-fold. One, it truly is a veggie-forward dish. Two, you can determine how much cheese you use. Need extra calories in your diet- go crazy with the cheese. Want to keep it semi-healthy and add flavor- sprinkle lightly. Seeking a dish that’s really healthy- skip the cheese.
I used these cauliflower cakes as part of a tapas menu for my husband and me in my first recipe test. Not only were they delicious, but they were fairly hearty. For the second round of testing, they became my lunch. Once again, it was a flavorful and filling dish.
These cauliflower cakes would work well not only as a tapas dish or lunch item but also as a side dish. If you’re seeking a replacement for that side of rice or baked potato, these cauliflower cakes could be it. While they are most definitely made with cauliflower (no sneaking it by the kids), the topping of cheese might be what gets picky eaters to try a bite or two.
One note about making these cakes: they’re pretty fragile. Because I keep them healthy with just a little flour and egg white binding them, you need to use a gentle hand when flipping them. These cakes would love to separate into many pieces. But if you’re slow and steady (and use a well greased pan), you’ll succeed and have solid cakes.
- 1 pound cauliflower florets*
- 1 egg white
- 1 teaspoon dried basil
- 1 clove garlic, minced
- Salt & pepper
- Cheddar cheese, shredded
- Place florets in a steaming basket over boiling water, and cook for 4-5 minutes or until fork tender.
- Divide cooked cauliflower in half.
- Place half in food processor with egg white, garlic, basil, salt, and pepper.
- Chop other half of cauliflower into small pieces (about the size of a peanut).
- Combine pureed and chopped cauliflower in mixing bowl.
- Preheat oven to 400 and heat nonstick frying pan over medium heat.
- Coat baking sheet and frying pan with nonstick cooking spray.
- Place 1/4 cup of cauliflower mixture in frying pan.
- Cook for 1-2 minutes (or golden brown); flip and repeat on second side.
- When both sides are golden brown, transfer to prepared baking sheet.
- After all cauliflower patties are on baking sheet, top with shredded cheddar cheese.
- Bake for 8-10 minutes and cheese is melted.
- Approximately half of a medium head of cauliflower
