Monday, April 5, 2010

My weekend + Baked Cauliflower Cakes

 Spent Saturday night and then all of Sunday at my parents' house for Easter with Jason. Christina and Delainey were there, too! We got to watch Delainey be adorable and amazing, which is wonderful. She's looking more and more like her mama all the time, and she's definitely a constant talker. She educated me quite a bit!

Delainey got lots of new presents. She's very into princesses right now.

Now we're back, having carted back an extra box of my books I decided I wanted and now have to figure out what to do with... we're thinking of putting up some more shelving.

Now I'm cooking dinner, and tonight I'm going to work on cleaning out those boxes in the backroom that are still there since we moved!

On to the recipe!

So I made cauliflower fritters for dinner one night and Jason loved them... I tried making "garden fritters" (cauliflower, carrot, zucchini, green onion) and it was sort of a deliciously miserable failure (they didn't hold together at all but tasted heavenly). We have a head of cauliflower for making fritters, but I'm trying to eat a little better... so we're going to try something different tonight!

Southwestern Baked Cauliflower Cakes!



I need you to read those words with the proper enthusiasm. Imagine something along the lines of "ta-DA!", arms in the air, the whole shebang.

So... let's see what happens here.

Ingredients
1 head cauliflower
3 cloves garlic (we are garlic people, so if you don't like a strong garlic taste, use 1 or 2), diced
Chili powder, roughly 1 or 2 tbsp depending on your spiciness level 
Cumin, about three or four shakes of your cumin seasoning bottle
Salt & Pepper
2 shakes of hot sauce
1/2 cup whole-wheat flour
2 eggs, beaten
1 tablespoon water, possibly more, depending on your cakes
Salsa, any kind, for topping
Olive oil, about 2 teaspoons
Grated cheese, for topping
Sour cream, for topping
Cilantro, chopped, for topping

On to the Creation
Put a large pot with 8 to 12 cups of water, salted heavily, on to boil. Wash the cauliflower and cut off the green bits or any brown bits clinging to the top. Cut the cauliflower into two-to-four parts, however much it takes to have it stack easily into the water.

When your water is boiling, put the cauliflower in and allow to continue cooking until the cauliflower is cooked through. When it is soft, drain out the water and put the cauliflower into a bowl.

At this time, preheat your oven to 400 degrees Farenheit.
Using a fork or masher, mash the cauliflower until it is very, very tiny and fairly even looking. Add in garlic, hot sauce, seasonings, etc, everything but the olive oil and salsa. Mix and mash together until completely mixed. Using your 1/2 cup measure, scoop up your mixture onto a non-stick baking pan and make even little vaguely circular looking 'cakes' on your pan.

When you're done, brush a little olive oil across the top of each cake.

Cook for 10-13 minutes, then flip. Take out, brush olive oil on the (new) tops, put back in the oven for 10 more minutes... ta-DA! Cauliflower cakes!

Cover with your favorite salsa, some cheese and/or sour cream if you like, a little cilantro on top and voila! You are done.

Since these are made with whole-wheat flour, they're pretty filling and can probably work as your main course... they also work really well as hors d'oeuvres/appetizers. I paired them with a Schafly's Coffee Stout (Schafly's is made locally in St. Louis and is delicious). 


Enjoy!

2 comments:

  1. That recipe sounds pretty good. Might have to try it!

    We enjoyed having you guys this weekend.

    ReplyDelete
  2. thank you so much for creating this recipe!! i love LOVE love cauliflower fritters, but my husband hates how unhealthy they are b/c they are fried. i am SO trying this tonight!!!
    (found via googling baked cauliflower fritters)

    ReplyDelete

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