Cauliflower Cakes
Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
Ingredients
  • 3 cups cauliflower florets
  • 1 russet potato, peeled and quartered
  • 2 tbsp olive oil
  • ½ yellow onion
  • 2 eggs
  • ½ cup shredded white cheddar cheese (or fontina, gruyere...)
  • 1 tsp thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup shredded Parmigiano-Reggiano cheese
  • 1 cup panko breadcrumbs
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place potatoes and cauliflower on a baking sheet and drizzle with olive oil.
  3. Bake for 30 minutes.
  4. Transfer to a food processor, along with onion, and pulse until chopped very well.
  5. Scrape mixture to a mixing bowl and add eggs, white cheddar cheese, thyme, salt and pepper. Mix well with a spoon.
  6. In a shallow bowl, mix the Parmigiano-Reggiano cheese and panko.
  7. Use you hands to form cakes and dip each side in the breadcrumb mixture, carefully.
  8. Place onto a greased baking sheet.
  9. Bake for 25 minutes, until slightly browned.
Makes 16 cakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/cauliflower-cakes/