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Roasted Cauliflower Cakes
Right Food for the Season - Late Fall
Written by Karen Covey   
One day I bought a head of cauliflower and spent the better part of a week coming up with a variety of ways to enjoy it. While it's not one of my favorite vegetables to eat raw, I found that roasting it was a different story altogether. Plus it gave me a lot of choices with one simple preparation. Simply roasted with olive oil, salt and pepper and then showering it with freshly grated Parmigiano-Reggiano was the easiest and most delicious side dish all on its own.  
So taking my cue from that preparation, I came up with Roasted Cauliflower Cakes, and now it's one of my favorite ways to enjoy cauliflower. This recipe is a take-off of a traditional New England-style crab cake where the roasted cauliflower is formed into cakes and lightly pan-fried until golden brown perfection. A light, crunchy crust on both sides and full of roasted flavor, this is one delicious way to enjoy this simple, unassuming vegetable. 

Roasted Cauliflower Cakes

This recipe makes 4 small patties, or 2 large ones. Smaller patties can be covered in the refrigerator for up to 3 days.  
1 head cauliflower, stemmed removed and cut into medium-sized florets

1 clove garlic, roughly chopped

3 tablespoons extra virgin olive oil, divided

Salt, to taste

Freshly ground black pepper

1 tablespoon unsalted butter

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving

1 tablespoon flour, plus extra for dredging

1 egg, beaten

3-4 tablespoons breadcrumbs, plus extra for dredging
1/2 head frisée, bottom cut off and leaves separated, roughly chopped
Juice from 1/2 lemon 
Preheat oven to 425°F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened.
Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, Parmigiano-Reggiano, flour, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round patties (cover and refrigerate 2 patties for later use).
Meanwhile, in a medium bowl, combine frisée, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown. Transfer patties to a serving plate and top with frisée salad. 
Serves 1.
Karen Covey's website,  Gourmet Recipes for One™ is a collection of recipes, ideas and inspiration for treating yourself well. It's a place to inspire you to cook something new and different every night of the week, while still getting the most out of your ingredients. Karen believes that, "the simple pleasure of a good, healthy meal should be easy, affordable and enjoyable," and that, "a beautiful meal is something to savor and enjoy, and it's meant to inspire you." 

Photo by: Cassandra Birocco



  1. Sounds so good (and easy!)
  2. These sound terrific - love roasted cauliflower, and pan frying takes the deliciousness up a notch. Thanks. :)

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