Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Sarah Adams' Cauliflower Cakes
- add review
- #44101
Cauliflower has become the substitute for a lot of starches like potatoes or rice. This recipe uses cauliflower like you would in fried potato cakes. It's not carb-free because it does use flour to bind the ingredients but it's a much lower carb alternative. Sarah Adams suggests replacing the cauliflower with black beans for another twist on this delicious recipe.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 head cauliflower
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
2 eggs, beaten
4 tablespoons flour
salt and pepper, to taste
olive oil for frying
directions
Place the cauliflower in a large pot of water and boil until soft. Drain well and let cool. You want it to be as dry as possible so let it cool on a rack or in a colander.
Once the cauliflower is cool to the touch, break it apart into small florets using a fork or your hands. Place in a large bowl.
Combine the parsley and cheese in a small bowl until mixed.
Add the cheese mixture to the cauliflower along with the beaten eggs. Mix well. Sprinkle with the flour, salt and pepper and mix until it is combined. Add more flour as needed to bind the ingredients.
Heat a large skillet over medium-high heat. Add enough olive oil to be one inch deep.
Using a tablespoon, scoop up some of the cauliflower mixture and form into a patty. Fry in the olive oil until golden brown, about 2 minutes per side. Remove to paper towels to drain. Repeat with remaining cauliflower mixture.
Serve with hot sauce or another favorite dipping sauce.
added by
nutrition data
99 calories, 4 grams fat, 9 grams carbohydrates, 7 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
October 25, 2021
I tested the recipe by cooking with cauliflower instead of my similar recipe using potatoes. I loved how it turned out because it was crispy on the outside and soft on the inside. The only downside is that you need to be careful not to overcook it or else you end up with mushy cauliflower cakes. If this dish were to be served as an appetizer, I would recommend serving it with a dip, such as sour cream or ranch dressing.
This sounds wonderful. Haven't tried so no eating but I'm sure it would be delicious. Would also add other veggies as well