I love cauliflower!
I was going to say, who doesn’t, but I guess there are a few of you out
there. What’s the matter with you? (Please send responses to foodlustpeoplelove(at) gmail(dot)com or leave me a comment. :) The best part of cauliflower is that it is mild,
as vegetables go, so it goes well with just about anything. My favorite way to eat it is how my
mother taught me way back when: cooked then slathered in mayonnaise. Yes! The mayo melts drippingly into the hot
cauliflower adding just the right amount of oil and salt. Just TRY it. Another of my cauliflower favorites as a child was cauliflower with
cheese sauce. If you can’t get your
child to eat a vegetable, batter and deep-fry it or cover it in cheese. Or, be still, my struggling heart, both. Works like a charm. When I was little, my mother didn’t steam
vegetables, she boiled the heck out of them, as did my grandmother before
her. We didn’t know vegetables could be
crisp and crunchy when cooked. Just
didn’t happen. But when the
cook-till-still-crunchy method came on the food scene, we jumped on it with the
rest of the intelligent world. And never
looked back.
This recipe is healthier version of fried
cauliflower with cheese because 1. There is no massively caloric cheese sauce
and 2. It is pan-fried with just a
little oil. But it is still cheesy and
crispy and, trust me, delicious. Even
your children will eat this.
Ingredients
1
head cauliflower
2
large eggs
3
1/4 oz or 90g grated cheddar cheese
1
oz or 30g grated Parmesan
1/2
cup breadcrumbs
1/2
teaspoon cayenne pepper (more or less to taste)
2-3 tablespoons heavy cream (And yes, deep sigh, you could use milk instead. If you must.)
Sea
salt
Olive
oil
Method
Cut
the hard core of our your cauliflower then separate it into florets.
Steam, covered, until fork tender.
Remove
the cauliflower and the steamer and dump the water out of the pot.
Return the cauliflower, a little at a time, to the pot or a metal mixing bowl and
mash thoroughly with a potato masher.
The cauliflower will mash better if it is still hot.
Stir
in your two cheeses, eggs, breadcrumbs, cayenne and a good sprinkle of sea
salt.
I was very generous with the cayenne because we like spicy. Temper this to fit your own family. |
Add in the cream. You don't want the mixture too wet but it should look like it would hang together. Mix thoroughly and make a test patty after 2 tablespoons and then add more if it is still too dry.
Turn
your oven on as low as it will go and put a baking tray in it. This will be to keep the first patties warm
as you pan-fry the rest.
Form
the cauliflower mixture into small patties and pan-fry the first side in a
non-stick skillet or griddle with a light drizzle of olive oil. Cover the pan for a few minutes when the
patties are on that first side, so that the egg in the mixture cooks
through.
When side one is golden, flip carefully to the other side and cook until golden with crunchy edges. You can add another drizzle of oil, if need be, but the melting cheese often adds enough oil to the patty to help it crisp up.
Put the first batch of cauliflower pancakes into your baking pan in the oven to keep warm and keep making patties and frying until all are done.
Enjoy!
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I LOVE CAULIFLOWER ALSO..... and these sound wonderful , can't wait to try them..... just saw a recipe for cauliflower,potato and blue cheese soup, will let you know how it tastes , will be trying it very soon...xxx
ReplyDeleteOooh, that sounds delicious, Glenda. I love anything with blue cheese! And cauliflower. And potato. The perfect soup!
ReplyDeleteXOXO
I, too, am a lover cauliflower! Just did a post on Veggie Pizza using Robert Irvine's Cauliflower Parmesan Sauce in place of tomato sauce!
ReplyDeleteThis recipe looks yummy! Might be trying it soon! Thank you for sharing!
I could eat these all the time! Thanks for stopping by. Glad to find your blog too. Loads of good recipes to try!
ReplyDelete