While 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.
3 cups chopped cauliflower
1/4 cup chopped onion
Old Bay seasoning
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.