I seem to like everything that has the word cake in it…. crab cake, hostess cupcake and pancake. This meal is no different. I like to shake things up a bit and challenge my family to a meatless dinner. When I do, this is one of their favorites.
12 ounces cauliflower florets
1 (10-ounce) peeled baking potato, cut into 6 wedges
2 large shallots, halved lengthwise
1- 1/2 Tb olive oil
2 ounces fontina cheese, shredded
1/2 tsp. chopped fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
1 large egg, lightly beaten
1/2 cup panko crumbs, lightly toasted
2 Tb Parmesan cheese, grated
2 Tb light sour cream
2 Tb mayonnaise
2 tsp. chopped fresh flat leaf parsley
2 tsp. minced fresh chives
1/4 tsp. black pepper
1 garlic clove, minced
4 cups baby arugula
1/2 cup halved grape tomato
2 tsp. olive oil
1 tsp. fresh lemon juice
Preheat oven to 400 degrees.
To prepare the cakes, place the cauliflower, potato, and shallots on a baking sheet. Drizzle 1-1/2 Tb oil over vegetables; toss. Bake at 400 degrees for about 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 tsp. pepper, and egg, stirring well.
Combine panko and Parmesan in a shallow dish. Using wet hands, shape cauliflower mixture into 8 ( 1-inch-thick) patties; dredge in panko mixture. Place patties on a baking sheet. Bake at 400 for 25 minutes or until browned, turning once.
To prepare sauce, combine sour cream and next 5 ingredients in a small bowl.
To prepare salad, combine arugula, tomatoes, 2 tsp. olive oil, and juice; toss well to coat. Place 1 cup of the salad onto each of 4 plates and top with 2 cauliflower cakes. Add a dollop of herb sauce to the very top. Serves:4 Compliments: Cooking Light