Cauliflower Risotto Cakes

Name: Cauliflower Risotto Cakes
Ingredients: 1 pound cauliflower florets; 2/3 cup panko (Japanese breadcrumbs); 1/4 cup chopped flat-leaf parsley; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 ounces shredded fontina cheese; 1 large egg; 2 tablespoons olive oil, divided; 2 tablespoons canola mayonnaise; 1 tablespoon lemon juice; 2 teaspoons minced fresh chives; 1 garlic clove, minced

12 ingredients

1 steps

Ingredients

1 pound cauliflower florets
2/3 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces shredded fontina cheese
1 large egg
2 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 tablespoon lemon juice
2 teaspoons minced fresh chives
1 garlic clove, minced

Directions

1

Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400° for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto reserved from Sweet Onion Risotto with Sauteed Kale, panko, parsley, salt, pepper, fontina cheese, and egg; shape into 8 (3-inch) patties. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties. Combine mayonnaise, lemon juice, chives, and minced garlic. Serve with patties.

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