1 large (10 oz.) baking potato, peeled and cut into 4 wedges
2 large shallots, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 ounce shredded fontina cheese (about 1/2 cup)
1/2 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup panko bread crumbs
2 tablespoons grated Parmigiano-Reggiano cheese
For the Herb Sauce-
4 tablespoons light sour cream
4 tablespoons canola mayonnaise or plain Greek yogurt
4 teaspoons chopped, fresh flat leaf parsley
4 teaspoons minced fresh chives
1/4 teaspoon black pepper
1 clove garlic, minced
For the Salad-
4 cups baby arugula
1 cup grape tomatoes, halved
3 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Preheat your oven to 400.
In a large bowl, drizzle the cauliflower, potato, and shallots with 1 1/2 tablespoons of oil. Toss the veggies to coat them, then lay them out on a large baking sheet.
Bake the veggies at 400 for 35 minutes or until they’re tender, stirring them around once.
Place the cauliflower mixture in a food processor and pulse it 10 times or until it’s all chopped.
Scrape the mixture into a bowl and stir in the fontina, thyme, salt, 1/2 teaspoon pepper, and the egg.
Combine the panko and Parmigiano-Reggiano in a shallow dish.
Using your wet hands, shape the cauliflower mixture into 8 (1-inch-thick) patties and then dredge them in the panko mixture.
Place the patties on a greased baking sheet and bake at 400 for 25 minutes or until they’re browned, turning once. (Make sure to spray the pan or you’ll have some crumbly cakes for dinner!)
To prepare the sauce, in a small bowl, combine the sour cream with the mayonnaise, parsley, chives, black pepper, and garlic.
To prepare the salad, in a medium bowl, combine the arugula, tomatoes, 2 teaspoons oil, and lemon juice. Toss it all well to completely coat it.
Place 1 cup of arugula salad mixture on each of 4 plates. Top it with 2 cauliflower cakes and serve them with the herb sauce.
Have a happy meat-free meal!
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