Wednesday, April 1, 2015

Cauliflower Cakes


Do you ever go through spurts where you really enjoy cooking and other times the thought of having to come up with a dish, cook it then clean it all seems like a total pain in the ass? Well I am usually the latter scenario but since we have been on the road so much and I am trying to lose some weight I have really been working hard Monday-Friday to make delicious dinners that don't feel like I am eating rabbit food. If you have seen my Instagram or Facebook you will have noticed that I have had  a little love affair with cauliflower lately. It's sort of the perfect vegetable to mold into whatever you want since it absorbs whatever flavor you disguise it in and can easily be manipulated into dough for pizza or rice.  Since making two dishes a night can get a bit labor intensive {my man isn't so much into the cauliflower} I decided to make one sauce for the two of us and just change the vehicle underneath it. John had pasta with chicken and I had it on cauliflower cakes. Here is how I made them along with the low cal pesto. It was so dang good and will be on heavy rotation in my kitchen.

Cauliflower Cakes 

Ingredients

olive oil nonstick cooking spray
2 1/2 cups grated cauliflower {about half a head of cauliflower}
1 egg
1 cup part skim shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 tablespoon olive oil
1 1/2 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

line a cake pan {this is the one I used} with parchment paper & spray with olive oil spray
in a food processor grate cauliflower until it resembles a grated parmesan cheese
microwave the grated cauliflower for 7 minutes, let cool & squeeze out all moisture
mix in one egg that is well beaten, mozzarella, parmesan, flour and salt & pepper
form till it resembles a ball of dough
fill cauliflower dough into pan and push to all corners in a thin layer
spray the top with olive oil cooking spray
bake at 425 degrees for 10-15 minutes or until golden
{to get extra crispy I baked on both sides for 10 minutes & let cool}
once cool cut your desired cake size with a ring mold
finally "fry" your cakes in a bit more olive oil spray in a frying pan until warm & crispy
top with pesto and a sprinkle of mozzarella {I put under broiler to get super melty & bubbly}





Pesto

Ingredients

1 cup fresh basil leaves
1/4 cup chicken broth
2 tablespoon's grated parmesan cheese
tablespoon's toasted pine nuts
1 tablespoon olive oil
3 cloves of chopped garlic
1/4 teaspoon salt
1/4 teaspoon black pepper


Directions

combine all the ingredients in a food processor until a creamy well blended texture is created, heat & eat

Enjoy!




No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
 

design + development by kelly christine studio