Serving Size:2 cakes and about 1 tablespoon pesto each
Chill:1 hr to 24 hrs
Cauliflower Rice Cakes
In a large saucepan combine cauliflower, 1/2 cup water, and the salt. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until cauliflower is very tender, stirring occasionally and adding more water if necessary. Uncover. Cook about 5 minutes more or until most of the water has evaporated. Mash cauliflower with a fork (you should have about 1-2/3 cups mashed cauliflower).
In a large bowl mash garbanzo beans with a potato masher or fork. Stir in mashed cauliflower, the rice, shallots, cilantro, Parmesan cheese, curry powder, and pepper. Cover and chill for at least 1 hour or up to 24 hours.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
For each cake, shape 2 tablespoons cauliflower mixture into a round cake about 2-1/2 inches in diameter (cakes will be soft). Place flour in a shallow dish; dip cakes in flour, carefully turning to coat all sides. In a large nonstick skillet heat 2 tablespoons of the oil over medium heat. Add half of the cakes to skillet; cook for 4 to 6 minutes or until lightly browned, carefully turning once. Transfer cakes to the prepared baking sheet. Repeat with the remaining cakes and the remaining 2 tablespoons oil. When all cakes are browned, bake about 5 minutes or until heated through. Serve with Green Pea Pesto.
Green Pea Pesto
In a food processor combine peas, parsley, basil, mint, the water Parmesan cheese, shallot, lemon juice, salt, pepper, and, if desired, cayenne pepper. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Store in an airtight container in the refrigerator for up to 2 days.