Love and Broccoli Cauliflower Cakes

 
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So about a month ago, we went to dinner for my brother’s birthday (hey bro!) and ordered a few appetizers, one of which were cauliflower cakes.I was extremely excited to see what they were and was pleasantly surprised to see these little cakes that looked like crab cakes! Instantly, I thought how genius this was and knew I would be trying it IMMEDIATELY for Love&Grub. The cauliflower cakes were chunky, with some curry spices and topped with a creamy aioli.

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I had to experiment with these a few times, but they have come out PERFECT. Like, serious PERFECTION. I ate 3 as soon as I was done photographing them. There are only a few ingredients, they are baked to crispy perfection and paired with an avocado salad, it is just divine.

I use old bay to give your taste buds a crab cake reminder, plus a nice chewy texture with some chunks so they aren’t too mushy. 

So damn good.

Let’s get to it!

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Broccoli Cauliflower Cakes

October 10, 2016
: 24 cakes
: 20 min
: 40 min

By:

Ingredients
  • 24 oz frozen, steamable broccoli and cauliflower (I used two 12oz bags)
  • 1 tsp old bay
  • 1/2 tsp garlic powder
  • 3/4 tsp salt & pepper
  • 1 tsp hot sauce
  • 2 tsp mayonnaise
  • 2 tbsp nonfat Greek yogurt
  • 2 eggs
  • 3/4 cup panko bread crumbs
Directions
  • Step 1 1. Steam veggies, per instructions on package. Drain and dry completely. Preheat oven to 400 degrees at this time.
  • Step 2 2. Divide florets and stems. Place stems into food processor first, pulse until finely chopped and then add florets. (Optional step – can add whole pieces, if you’d like.)
  • Step 3 3. Pulse several times to combine. May have to do in batches, depending on size of food processor.
  • Step 4 3. Add into bowl with remaining ingredients, except for olive oil. Combine until blended.
  • Step 5 4. On a baking sheet lined with parchment paper, make cakes using heaping 1.5 tbsp measure. Roll into balls, then place on baking sheet and press to flatten. Bake for 20 minutes.
  • Step 6 5. After 20 minutes, broil for 1-2 minutes or until golden brown. Keep an eye on it to prevent burning.
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There you have it!

These are absolutely delicious…the lemon juice brightens it up for a nice finish. I also served these with an avocado salad which gave it a nice creamy addition which balanced it out.

This would be good with some extra hot sauce, served with a lean protein and some fresh veggies.

However you do it, make it how you love it!

As always, hope you enjoy!

Lots of LOVE,
Eva

 


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