Weeknight Meals

Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

A lovely meatless meal in just 40 minutes! Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
I’m still here! I’ve officially reached 39 weeks, and definitely ready to meet this little baby! I’ve been having lots of braxton-hicks contractions in the last few weeks, so hopefully we are gearing up to meet this little person soon! (And really, sooner is good for me – we are totally running out of room!) Ladybug has also had two official days of preschool under her belt (she goes Tuesdays and Thursdays) and loves it! She comes home talking non-stop about everything she did. I love seeing how much fun she is having!
Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
These little cauliflower cakes were a wonderful dinner one night. They take a little bit extra to prepare, but they were so tasty! The herb sauce is a fun dipper, and the salad is a nice and easy touch, too. But really, these little cakes were delicious! We might have had seconds… 

Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake low-cal low-fat arugula cauliflower yogurt summer
Ingredients (4 servings)

    Cauliflower Cakes:

    • 12 ounces cauliflower florets
    • 10 ounces baking potato, peeled and cut into 4 wedges
    • 2 large shallots, halved lengthwise
    • 1 1/2 TBSP EVOO
    • 2 ounces fontina cheese (about 1/2 cup)
    • 1/2 tsp fresh chopped thyme
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 egg, lightly beaten
    • 1/2 cup panko, lightly toasted
    • 2 TBSP parmesan cheese

    Herb Sauce:

    • 2 TBSP plain greek yogurt
    • 2 TBSP canola based mayonnaise
    • 2 tsp chopped fresh flat leaf parsley
    • 2 tsp minced fresh chives
    • 1/4 tsp pepper
    • 1 garlic clove, minced

    Arugula Salad:

    • 4 cups baby arugula
    • 1/2 cup grape tomatoes, halved
    • 2 tsp EVOO
    • 1 tsp fresh lemon juice
    Instructions
    Preheat oven to 400.
    Toss the cauliflower, potato and shallots with 1 1/2 TBSP olive oil and bake for 35 minutes, or until tender, stirring once.
    Place in a food processor and pulse 10 times, or until chopped.
    Scrape the mixture into a bowl and mix in the fontina, thyme, salt, 1/2 tsp pepper and egg.
    In a shallow dish combine the panko and parmesan.
    Using wet hands, shape the cauliflower mixture into 8 patties and dredge in the panko mixture.
    Place the patties on a baking sheet and bake at 400 degrees for 25 minutes, or until browned, turning once.
    In a small bowl, combine the ingredients for the sauce.
    In a large bowl, toss together the ingredients for the arugula salad.
    Place 1 cup of arugula salad on each place, top with 2 cauliflower cakes and 1 TBSP herb sauce.
    Enjoy!
    Powered by Recipage
     (Cooking Light, August 2013)

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