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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.
- 1 medium cauliflower trimmed and cut into small florets
- 4 spring onions finely sliced
- 1/3 cup Parmesan cheese grated
- zest from 1/2 lemon
- 1 cup Panko breadcrumbs
- 3 tablespoons all purpose flour
- 1 egg lightly beaten
- olive oil spray for baking
- salt and pepper
Preheat oven to 400F/ 200C.
Place a large saucepan filled with water and a pinch of salt on the stovetop and boil cauliflower for 5 minutes until soft. Drain well and transfer to a large bowl to cool. Mash boiled cauliflower coarsely with a fork, add spring onions, Parmesan cheese, lemon zest, Panko breadcrumbs, flour and beaten egg. Season with salt and pepper. Shape mixture into 15 small cakes, then roll them in some extra Panko breadcrumbs.
Line up a large baking tray with baking paper. Place the cauliflower cakes on top and spray them well with olive oil. Bake for almost 25 minutes flipping them half way through the time, until golden brown and crisp. Remove from oven and allow to cool down a bit before serving them.
To make the yoghurt sauce, add Greek yoghurt to a bowl, stir in 1 tablespoon olive oil and chopped parsley and mix well. Season with salt and pepper.
Serve with the yogurt sauce and some salad on side, if preferred.