We are in a vegetable rut.
That's to say there are plenty of vegetables making it onto the dinner table each evening, but it's always the same assortment. While there's nothing wrong with living on peppers, zucchini, onions, potatoes, green beans, and carrots, I thought it might be a welcome change to throw something new into the mix. I happen to love cauliflower, but haven't managed to convince Alexis that it is magical. I decided to throw together something that I thought she might appreciate.
Cauliflower Cakes.
You know, like Potato Cakes, but with cauliflower instead.
Really.
It worked, for the record. Alexis liked them just fine. Although, she didn't believe me that I had substituted the usual potatoes for cauliflower. Whatever. She can think I'm crazy all she wants as long as she continues to eat vegetables.
Cauliflower Cakes
1 small head cauliflower
2 eggs
1/4 cup flour
1/4 cup chopped parsley
1/2 cup shredded parmesan cheese
salt to taste
olive oil for frying
Start by removing the leaves and any green stems from a head of fresh cauliflower.
Place the cauliflower in a large pot of boiling water. Boil until it is soft.
And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower.
Drain and dry the cauliflower then use a fork to smoosh it. It will smoosh very easily, I promise.
In a large bowl, combine the eggs, flour, cheese, and parsley.
Then add the smooshed cauliflower and mix it all up a little more.
Heat a bit of olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.
Allow to cook over medium heat until the edges begin to brown and then flip the cauliflower cakes over.
They're done when both sides are golden brown.
Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.
Hot sauce is a nice addition, if that's your sort of thing. Personally, I like to top them with some extra cheese because, really, there just isn't enough cheese in this world.