We need to take a moment to discuss Italian cauliflower - which is light green, white and/or purple - but tastes just like the white cauliflower normally found in US grocery stores. I’ve been wanting to share these with you for ages, and I was worried I wouldn’t be able to because cauliflower season is slowly ending now that Spring has come to Barletta. Thankfully, my greengrocer lady presented me with a whole stash of cauli she had just picked up this morning, and said were definitely the last!
You are going to love these cakes; the consistency reminds me of crab cakes (one of my faves) and they’re so easily customizable to whatever “taste mood” you’re in. (Cumin= Mexican taste mood. Curry= Indian taste mood. Basil + Herbs= Italian taste mood, etc.)
(makes 6-7 cakes)
1 head cauliflower
1 egg, beaten
1/4 cup bread crumbs + 1 tbs
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Sriracha (add more if you prefer! or any spice of your choice.)
1 tbs fresh parsley, chopped
Preheat the oven to 400 degrees. Steam cauliflower florets until tender and a fork can be inserted easily. Strain any excess water from them and transfer to a bowl. Lightly mash the florets, but not too much. Add the egg, bread crumbs, 1 tsp olive oil, salt and pepper, Sriracha (or spice of choice) and parsley. Form into patties and lightly oil the bottoms and tops with the other 1 tsp olive oil. Place on a parchment-lined baking sheet. Sprinkle with the 1 tbs of breadcrumbs on top. Bake for 30 minutes, serve warm.
Nutrition Facts per 2 cakes: 107 calories, 2.7 g fiber, 4.9 g protein, 71% Vitamin C!
Hope you have a great week!
P.S. These would go great with a side of Tabbouleh or some minty yogurt dipping sauce (just add some salt +pepper and fresh mint to plain Greek yogurt! Buon appetito.)