Crispy Cauliflower Cakes With Herb Sauce And Arugula Salad Recipe

Name: Crispy Cauliflower Cakes With Herb Sauce And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes:; 12 ounces cauliflower florets; 1 (10-ounce) peeled baking potato, cut into 4 wedges; 2 large shallots, halved lengthwise; 1 1/2 tablespoons extra-virgin olive oil; 2 ounces fontina cheese, shredded (about 1/2 cup); 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 large egg, lightly beaten; 1/2 cup panko (Japanese breadcrumbs), lightly toasted; 2 tablespoons grated Parmigiano-Reggiano cheese; Sauce:; 2 tablespoons light sour cream; 2 tablespoons canola mayonnaise (such as Hellmann's); 2 teaspoons chopped fresh flat-leaf parsley; 2 teaspoons minced fresh chives; 1/4 teaspoon black pepper; 1 garlic clove, minced; Salad:; 4 cups baby arugula; 1/2 cup halved grape tomatoes; 2 teaspoons extra-virgin olive oil; 1 teaspoon fresh lemon juice

Servings: persons

Cakes:
12 ounces cauliflower florets
1 (10-ounce) peeled baking potato, cut into 4 wedges
2 large shallots, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 ounces fontina cheese, shredded (about 1/2 cup)
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs), lightly toasted
2 tablespoons grated Parmigiano-Reggiano cheese
Sauce:
2 tablespoons light sour cream
2 tablespoons canola mayonnaise (such as Hellmann's)
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons minced fresh chives
1/4 teaspoon black pepper
1 garlic clove, minced
Salad:
4 cups baby arugula
1/2 cup halved grape tomatoes
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice

1
Preheat oven to 400u00b0.
2
To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400u00b0 for 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 teaspoon pepper, and egg, stirring well.
3
Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400u00b0 for 25 minutes or until browned, turning once.
4
To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.
5
To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Cakes:, 12 ounces cauliflower florets, 1 (10-ounce) peeled baking potato, cut into 4 wedges, 2 large shallots, halved lengthwise, and more.

Yes, Crispy Cauliflower Cakes With Herb Sauce And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Cauliflower Cakes With Herb Sauce And Arugula Salad

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