Cauliflower Cakes

Cauliflower Cakes are a delightful vegetarian dish that showcases the natural flavors and textures of cauliflower. These hearty cakes are packed with warm spices, a creamy interior, and a crunchy, golden-brown exterior. Cauliflower, a versatile vegetable, takes center stage in this recipe, enhanced by a blend of turmeric, coriander, and ground ginger, which are commonly found in Indian curries. The use of roasted cauliflower not only intensifies the flavor but also helps eliminate excess moisture, resulting in cakes that hold together beautifully. The addition of goat cheese not only provides a tangy flavor but also acts as a perfect binder, creating a creamy and rich texture. With a touch of lemon zest, these cauliflower cakes are transformed into a delightful fusion of flavors that will impress your taste buds.

SERVES 4

INGREDIENTS:

• 1 head cauliflower (2 pounds), cored and cut into 1-inch florets
• ¼ cup vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon ground ginger
• Salt and pepper
• 4 ounces goat cheese, softened
• 2 scallions, sliced thin
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest, plus lemon wedges for serving
• ¼ cup all-purpose flour

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Toss the cauliflower florets with 1 tablespoon of oil, turmeric, coriander, ground ginger, 1 teaspoon of salt, and ¼ teaspoon of pepper in a bowl. Transfer the seasoned cauliflower to an aluminum foil-lined rimmed baking sheet and roast until it turns well browned and tender, which typically takes about 25 minutes. Allow the roasted cauliflower to cool, then transfer it to a large bowl.
2. Line a clean rimmed baking sheet with parchment paper. Coarsely mash the cauliflower using a potato masher. Stir in the softened goat cheese, sliced scallions, lightly beaten egg, minced garlic, and grated lemon zest until all the ingredients are well combined. Sprinkle the all-purpose flour over the mixture and stir until fully incorporated.
3. Using wet hands, divide the cauliflower mixture into 4 equal portions and gently pack each portion into ¾-inch-thick cakes. Place the formed cakes on the prepared baking sheet. Refrigerate the cakes for about 30 minutes until they are chilled and firm.
4. Heat the remaining 3 tablespoons of oil in a 12-inch nonstick skillet over medium heat until it starts shimmering. Gently place the chilled cakes in the skillet and cook them until they become deep golden brown and crisp on both sides. This process typically takes around 10 to 14 minutes, so remember to flip the cakes gently halfway through cooking. Once they are cooked, drain the cakes briefly on paper towels to remove any excess oil.
5. To serve, present the Cauliflower Cakes with lemon wedges on the side for a touch of tangy freshness.

EASY ACCOMPANIMENTS FOR VEGETARIAN BURGERS, FRITTERS, AND MORE:

These versatile sauces and toppings add a burst of flavor, texture, and contrast to dishes. They complement vegetable cakes and fritters, rice bowls, and curries perfectly. They can also be used as spreads for sandwiches, dips for crudités, chips, or crackers, or as a cool accompaniment to dollop on soups. Feel free to get creative with these easy accompaniments and explore the endless possibilities of flavor combinations.