Crispy, golden brown baked Cauliflower Cakes are a delicious appetizer alternative, ready in just 25 minutes!
I was reading an article about foodie trends in 2017 a couple of days ago and apparently one of the big things this year will be yoghurts infused with vegetables. Well, not quite ready for this!
I love my veggies and yoghurt combination but as in veggie appetizer fritters or cakes served with some yoghurt sauce on side. Yes! seems like I am flavoring the yoghurt with some veggies 🙂
One of the good news is that kale is out! Never been a big fan of it, did my best tried to incorporate them in some recipes but ended up giving it up. Not for me! And since kale seems to be out, I have another vegetable, this time a big favorite of mine for creative, new dishes.
Now in season and extreme versatile. You can make a vegetarian steak, eat it raw, add it to salads, or use it in your cooking. With only a couple of ingredients, you can transform this overlooked veggie into an all-star appetizer, main dish or even snack.
If you’re a big fan of healthy appetizers, you’re going to love these crispy, baked Cauliflower Cakes! They come together so easily: mashed cauliflower combined with Panko breadcrumbs, Parmesan cheese and a sprinkle of spring onions to form patties, baked in the oven for almost 25 minutes and served warm alongside a generous bowl of yoghurt sauce.
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g