Crispy Cauliflower Cakes with Yogurt Dipping Sauce

Last night Dave and I had the opportunity to go to one of our favorite restaurants. One of my best friends from college is leaving to go to Air Force training in less than a month and I'm so glad that we had the chance to spend time with him before he left. There is a great taco recipe from that restaurant that I hope to recreate soon.

So far on this blog I've had great success with recipes with a yogurt sauce. I was also drawn to this recipe because cauliflower is my favorite vegetable.

Recipe from The Roasted Root.

-2.5 cups cauliflower florets
-1 russet potato, quartered lengthwise
-1 1/2 tablespoons olive oil
-½ cup swiss, shredded
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-1 large egg, lightly beaten
-3/4 cup panko breadcrumbs
-3 tablespoons grated Parmesan cheese

Yogurt Dipping Sauce
-1/2 cup plain yogurt
-1 tablespoon green onion, finely chopped
-Zest of 1 lemon
-1 clove garlic, minced
-Pinch of salt

To make the cauliflower cakes:
1. Preheat the oven to 400F.
2.) Drizzle the cauliflower florets and potato wedges with olive oil. Then bake for 35 minutes, stirring once half-way through. Cauliflower florets should be browned and potato wedges should be fork tender. Leave the oven at 400 degrees
3.) Mash the potatoes and cauliflower. Add the eggs and cheese as well as salt and pepper to the bowl. Mix to combine.

4.) Place the coated cauliflower cakes on a well oiled baking sheet. Bake the cauliflower cakes for 25 minutes, flip them halfway through.3.) Form the mixture in patties. On a plate mix together the parmesan and panko bread crumbs, dip the cauliflower cakes into the parmesan/panko mixture to coat.
5.) Meanwhile, mix together all of the ingredients for the yogurt sauce.

I think the yogurt sauce really made this dish. The sauce was nice and lemony and that acidity paired well with the cauliflower cakes. We ate this for dinner, but it would have been better as an appetizer, because they were so light and not too filling.


Popular Posts