CAULIFLOWER CAKES:
- 12 oz. cauliflower florets
- 1 large baking potato, peeled and cut into 4 pieces
- 2 large shallots, halved
- 1 1/2 TBS extra-virgin olive oil
- 2 oz. (about 1/2 cup) Fontina cheese, shredded
- 1/2 tsp. fresh thyme, chopped
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 large egg, lightly beaten
- 1/2 cup Panko breadcrumbs, lightly toasted
- 2 TBS grated Parmigiano-Reggiano cheese
SAUCE:
- 2 TBS sour cream
- 2 TBS mayonnaise
- 2 tsp. fresh flat-leaf parsley, chopped
- 2 tsp. fresh chives, minced
- 1/4 tsp. freshly ground black pepper
- 1 garlic clove, minced
SALAD:
- 4 cups spinach (or arugula)
- 1/2 cup grape tomatoes, halved
- 2 tsp. extra-virgin olive oil
- 1 tsp. lemon juice, freshly squeezed
Preheat oven to 400 degrees. To prepare cauliflower, place cauliflower, potato and shallots on a baking sheet. Drizzle 1 1/2 tablespoons of oil over vegetables and toss to coat. Bake at 400 degrees for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until tender, stirring once. Scrape mixture into a bowl. Add fontina cheese, thyme, salt, 1/2 teaspoon pepper and egg, stirring well. Combine panko and parmigiano-reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 patties, each about 1-inch thick, and dredge in panko mixture. Place patties on a baking sheet. Bake at 400 degrees for 25 minutes or until brown, turning once. To prepare sauce, combine sour cream, mayonnaise, parsley, chives, pepper and garlic in a small bowl. To prepare salad, combine spinach, tomatoes, 2 teaspoons of oil and juice, tossing well to coat. Place 1 cup of spinach mixture on each of 4 plates, top with 2 cakes and 1 tablespoon of the sauce and serve.