Recipes and Cooking Cauliflower Rice Cakes Mix cauliflower into falafel-inspired patties and serve with a zesty pea pesto for a flavorful vegetarian appetizer. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 9, 2016 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 35 mins Chill Time: 60 mins Bake Time: 5 mins Total Time: 65 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups) ½ teaspoon salt 1 cup canned garbanzo beans (chickpeas), rinsed and drained 1 cup cooked brown rice ¼ cup finely chopped shallots (2 medium) ¼ cup snipped fresh cilantro 3 tablespoon grated Parmesan cheese ¾ teaspoon curry powder ½ teaspoon ground black pepper ⅓ cup all-purpose flour 4 tablespoon olive oil 1 recipe Green Pea Pesto Green Pea Pesto ½ cup frozen peas, thawed ½ cup snipped fresh flat-leaf Italian parsley ¼ cup snipped fresh basil ¼ cup snipped fresh mint 2 tablespoon water 2 tablespoon grated Parmesan cheese 2 tablespoon chopped shallot (1 medium) 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon ground black pepper Pinch cayenne pepper (if desired) Directions 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°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. Print Nutrition Facts (per serving) 123 Calories 6g Fat 15g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 123 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 2mg 1% Sodium 237mg 10% Total Carbohydrate 15g 5% Total Sugars 2g Protein 4g Vitamin C 21.8mg 109% Calcium 50.5mg 4% Iron 1.1mg 6% Potassium 202mg 4% Folate, total 52.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.