I used to think cauliflower was the most boring vegetable because it has a mild flavor on its own. Now it’s one of my favorite ingredients — a perfect canvas for bold seasonings and different textures. This recipe, adapted from Cooking Light, roasts cauliflower and potatoes with olive oil, then pulses them with onion in a food processor. The mixture is combined with eggs, cheese and seasonings, shaped into cakes, coated in panko and baked until crisp. They make a satisfying, lighter side dish or a hearty salad topping. I like them with a simple sour cream herb dip — stir chives, pepper and garlic into sour cream — and Fabi loved them, which always makes me happy.
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[Missing photo: forming the cakes — this part got messy and the camera didn’t want to watch]
- 3 cups cauliflower florets
- 1 russet potato, peeled and quartered
- 2 tbsp olive oil
- 1/2 yellow onion
- 2 eggs
- 1/2 cup shredded white cheddar cheese (or fontina, gruyere)
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1 cup panko breadcrumbs
- Preheat the oven to 400°F (200°C).
- Place the potatoes and cauliflower on a baking sheet, drizzle with olive oil and toss to coat.
- Roast for about 30 minutes, until tender and lightly browned.
- Transfer the roasted vegetables and the onion to a food processor and pulse until finely chopped.
- Scrape the mixture into a mixing bowl. Add the eggs, shredded white cheddar, thyme, salt and pepper. Stir until evenly combined.
- In a shallow bowl, combine the Parmigiano-Reggiano and panko breadcrumbs.
- Shape the mixture into small cakes with your hands, then gently press each side into the breadcrumb mixture to coat.
- Place the coated cakes on a greased baking sheet in a single layer.
- Bake for 25 minutes, or until the cakes are set and golden brown.