Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
- 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
- Preheat oven to 400 degrees F.
- Place potatoes and cauliflower on a baking sheet and drizzle with olive oil.
- Bake for 30 minutes.
- Transfer to a food processor, along with onion, and pulse until chopped very well.
- Scrape mixture to a mixing bowl and add eggs, white cheddar cheese, thyme, salt and pepper. Mix well with a spoon.
- In a shallow bowl, mix the Parmigiano-Reggiano cheese and panko.
- Use you hands to form cakes and dip each side in the breadcrumb mixture, carefully.
- Place onto a greased baking sheet.
- Bake for 25 minutes, until slightly browned.
Makes 16 cakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/cauliflower-cakes/
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