Tag Archives: vegetarian recipes

Cauliflower Cakes

ccWhile I wait patiently for, Romanesco, AKA the BEST VEGETABLE EVER to reappear in stores, I am making do with cauliflower. For the record, I am not feeling very patient. I’m trying to make myself feel better by telling myself at least I’m not paying for Honey Crisps and Romanesco at the same time.

Today, I decided to make some Cauliflower Cakes. They will make a great side dish for the pork roast I have in the slow cooker.

Cauliflower Cakes
3 cups chopped cauliflower
1/4 cup chopped onion
Olive oil
Old Bay seasoning
2 eggs
1/2 cup of bread crumbs
1/2 cup shredded cheese of choice

1. Chop up the cauliflower in very small pieces, toss with olive oil and either roast for 30 minutes or saute for 30 minutes. I sautéed mine in my lovely cast iron pan, tossed with Wegman’s Basting Oil.
2. When the cauliflower has gotten nice and soft, use a potato masher or a nice firm spoon and mash it. It doesn’t need to be smooth like mashed potatoes. It can be if you want it too, of course.
3. Add the onion, eggs, cheese, Old Bay and bread crumbs and mix until combined.
4. Scoop a rounded tablespoon full of cauliflower onto baking sheet sprayed with cooking spray and bake at 425 for 20 minutes. About half way through, turn once.

I could make a meal out of these. Easily. They were very good. The Old Bay gave them a little bit of zing without overwhelming the flavor of the cauliflower. And something about the texture of the slightly mashed cauliflower was like crab. I may have inadvertently invented a vegetarian crab cake!

I will definitely make these again. I got some a shaker of Tuscan seasoning from Wegman’s today and I think it would be great with cauliflower.



Stuffed Portabello Caps

Mushrooms remind me of fall. They seem like a “back to the earth” kind of food for me. Isn’t that sort of what fall is? The leaves fall off the trees. Our gardens whither away. The grass goes dormant. But it’s all sort of going back to the earth to nourish nature for us so we can have another beautiful spring and summer next year.

 I love mushrooms, but we don’t eat a ton of them because they are firmly on the food black list of one child. He can’t even stand the smell of them cooking. It doesn’t seem fair to torture someone by making them often.

I saw some portabello caps at the store last week and I decided to try my hand at stuffing them. This is another recipe that has limitless variations. I have lots of plans for future versions! I’m not going to reveal my ideas now. I’m going to save them for future posts, so if you love mushrooms, you probably want to check back from time to time for updates!

Stuffed Portabello Caps
6 portabello mushroom caps
1 cup chopped spinach (thaw it if it’s frozen and squeeze out the water)
1 egg
1/2 shredded cheese
2 tbsp chopped green onions OR two crushed garlic cloves

1. Place the mushroom caps smooth side down on a prepared baking dish
2. Combine the spinach and other ingredients.
3. Spoon onto the upside down caps.
4. Bake at 350 for 15 minutes.

I served these (to myself) sprinkled with Parmesan and accompanied by some grape tomatoes I got from a coworker. Doesn’t my plate look happy?