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4.25 from 8 votes

Cauliflower Cakes

These cakes are a terrific option for a creative meatless main dish.
Prep Time20 mins
Cook Time35 mins
Chilling time30 mins
Total Time55 mins
Course: Main
Keyword: cauliflower
Servings: 4
Author: Americas Test Kitchen

Ingredients

Yogurt-Herb Sauce

  • 1 cup plain yogurt
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 1 garlic clove, minced
  • Salt and pepper

Cauliflower Cakes

  • 1 head cauliflower, 2 pounds, cut into 1‑inch florets
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 ounces goat cheese, softened
  • 2 scallions, sliced thin
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon or lime zest, plus lemon or lime wedges for serving
  • 1/4 cup all-purpose flour

Instructions

  • For the yogurt-herb sauce: Whisk yogurt, cilantro, mint, and garlic together in bowl until combined and season with salt and pepper to taste. Cover and refrigerate until ready to serve, at least 30 minutes.
  • For the cauliflower cakes: Adjust oven rack to middle position and heat oven to 450 degrees. Toss cauliflower florets with 1 tablespoon oil, turmeric, coriander, salt, ginger, and pepper. Transfer to aluminum foil–lined rimmed baking sheet and spread into single layer. Roast until florets are well browned and tender, about 25 minutes. Let cool slightly, then transfer to large bowl.
  • Line clean rimmed baking sheet with parchment paper. Mash florets coarsely with potato masher. Stir in goat cheese, scallions, egg, garlic, and lemon zest until well combined. Sprinkle flour over cauliflower mixture and stir to incorporate. Using wet hands, divide mixture into 4 equal portions, pack gently into 3/4‑inch-thick cakes about 31/2 inches in diameter, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
  • Line large plate with paper towels. Heat remaining 3 tablespoons oil in 12‑inch ­nonstick skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until deep golden brown and crisp, 5 to 7 minutes per side. Drain cakes briefly on prepared plate. Serve with yogurt sauce and lemon wedges.

Notes

Used with permission from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes by America's Test Kitchen, 2019