Vegetarian

Cooking Light Cauliflower Cakes takes several minutes to prepare.

Cooking Light Cauliflower Cakes takes several minutes to cook.

Cooking Light Cauliflower Cakes makes 3 servings.

The ingredients for Cooking Light Cauliflower Cakes are:

12 ounces cauliflower florets
1 (10-ounce) peeled baking potato, cut into 4 wedges
2 large shallots, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 ounces fontina cheese, shredded (about 1/2 cup)
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs), lightly toasted
2 tablespoons grated Parmigiano-Reggiano cheese

Here is how you make Cooking Light Cauliflower Cakes:

1. Preheat oven to 400?.2. To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400? for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 teaspoon pepper, and egg, stirring well.3. Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400? for 25 minutes or until browned, turning once.Serving Size: Makes 6 patties for a total of 3 servings, 2 patties per servingNumber of Servings: 3Recipe submitted by SparkPeople user ELIZ4824.

The nutritional information for Cooking Light Cauliflower Cakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 305.6

• Total Fat: 14.6 g
• Cholesterol: 98.2 mg
• Sodium: 761.2 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 2.6 g
• Protein: 13.6 g