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Cauliflower cakes with green yogurt sauce

Cauliflower cakes with green yogurt sauce 2016

Cauliflower cakes with green yogurt sauce

Name: Cauliflower cakes with green yogurt sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 small cauliflower (600g), trimmed and finely chopped; 1 garlic clove crushed; 4 spring onions finely sliced; 1 red chilli deseeded and chopped; 75g parmesan (or vegetarian alternative), grated; 1 lemon zested (save the juice for the sauce); 150g fresh brown breadcrumbs toasted; 4 tbsp plain flour; 1 egg beaten; olive oil spray, for baking; rocket salad, to serve; 1 anchovy rinsed and finely chopped; 3 tbsp low-fat mayonnaise; 200g Greek yogurt; ½ small pack flat-leaf parsley; 2 tsp Worcestershire sauce; lemon juice (from above)

Jennifer Joyce

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Serves 6 - 8

Easy

Prep: 25 mins

Cook: 25 mins

plus at least 1 hr chilling

A star rating of 5 out of 5.4 ratingsRate

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The taste of cauliflower shines through in these baked vegetable cakes served with our zingy yogurt sauce for dipping. Great for grazing party guests

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Ingredients

Nutrition

Units:

MetricUS

1 small cauliflower

(600g), trimmed and finely chopped
1 garlic clove

crushed
4 spring onions

finely sliced
1 red chilli

deseeded and chopped
75g parmesan

(or vegetarian alternative), grated
1 lemon

zested (save the juice for the sauce)
150g fresh brown breadcrumbs

toasted
4 tbsp plain flour
1 egg

beaten
olive oil

spray, for baking
rocket

salad, to serve

For the sauce

1 anchovy

rinsed and finely chopped
3 tbsp low-fat mayonnaise
200g Greek yogurt
½ small pack flat-leaf parsley
2 tsp Worcestershire sauce
lemon juice

(from above)

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Nutrition: per serving (8)

kcal227
fat11g
saturates4g
carbs20g
sugars4g
fibre3g
protein10g
salt0.5g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
step 2

To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.
step 3

Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.

RECIPE TIPS

VEGGIE FRIENDLY

To make the dipping sauce vegetarian, swap the anchovy for a crushed garlic clove and choose a vegetarian brand of Worcestershire sauce.

Recipe from Good Food magazine, November 2016

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A star rating of 5 out of 5.4 ratings

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