Rating: 3.54 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
  • 13 Ratings

Mix cauliflower into falafel-inspired patties and serve with a zesty pea pesto for a flavorful vegetarian appetizer.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
cook:
35 mins
chill:
60 mins to 1440 mins
bake:
5 mins at 425°
Servings:
12
Advertisement

Cauliflower Rice Cakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • Preheat oven to 425°F. Line a baking sheet with parchment paper.

Instructions Checklist
  • 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.

Nutrition Facts (Cauliflower Rice Cakes)

123 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 2mg; sodium 237mg; potassium 202mg; carbohydrates 15g; fiber 3g; sugar 2g; protein 4g; trans fatty acid 0g; vitamin a 486IU; vitamin c 22mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 50mg; iron 1mg.

Green Pea Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews

13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3