Spicy Baked Cauliflower Cakes
Spicy Baked Cauliflower Cakes
If you like cauliflower how would you rate this recipe?
Cauliflower is a Super Hero!
I honestly believe that cauliflower is a super hero vegetable. It has always been one of my favorites but after roasting it; it has become my most favorite vegetable. I wrote a page called: Spicy Roasted Vegetables which explains how I roast my vegetables. But for the sake of this article I will add a fast run down:
I choose whatever fresh vegetables I like (cauliflower always be included) rub the vegetables with extra virgin olive oil, add some spicy mix that is one of Emeril Lagasse's recipe. I place all of my veggies into a large bowl, add the oil and spice and mix together until all of the veggies are coated. Place them on a sheet pan, bake at 450 degrees for approximately 45 minutes or so. I personally cover the vegetables with foil and bake them covered for about 30-35 minutes than take the foil off and let them get light golden brown for the remaining time.
This is a must try, if you do not already make vegetables this way.
Emerils Recipe for spicy mix:
2 1/2 Tablespoons of Paprika ( I personally use Smoked Paprika)
2 Tablespoons of salt ( I only add a pinch of pink salt)
2 Tablespoons garlic powder (I am not fond of garlic so I leave it out)
1 Tablespoon of black pepper
1 Tablespoon of onion powder
1 Tablespoon of Cayenne Pepper
1 Tablespoon of dried oregano
1 Tablespoon of dried Thyme
- Prep time: 25 min
- Cook time: 1 hour 20 min
- Ready in: 1 hour 45 min
- Yields: 8 servings
The Whole Process
The cook time and the prep time include roasting the cauliflower first. Here is exactly what I did:
I used two heads of cauliflower, olive oil and 1 teaspoon of Emerils spicy mix. I roasted the cauliflower for 45 minutes total, 30 minutes covered with foil and 15 minutes uncovered so it could brown slightly. After the cauliflower cooled slightly I placed it into a food processor and chopped them like mash potatoes. I ended up making 8 cups of mashed roasted cauliflower which means I have enough left over to serve instead of mash potatoes for another meal.
- 3 1/2 cups Roasted Cauliflower, Mashed
- 1/4 cup Flour
- 2 Egg Whites
- 1/4 cup Bread Crumbs
- Mix the mashed roasted cauliflower with the flour and 2 egg whites until it is all blended.
- Use an ice cream scoop to make the cauliflower patties all uniformed and lightly coat them with bread crumbs.
- Place the patties on a lightly sprayed cookie sheet (I got 8 patties in my batch) and bake on 350 degrees for 25 minutes. After they have cooked for 15 minutes, turn them and cook the other side for 10 minutes until light golden brown.
- This is optional but after they have baked-sprinkle with a little pink salt.
|Serving size: 1 Cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 5 g||2%|
|Sugar 2 g|
|Fiber 3 g||12%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Spicy Roasted Cauliflower Patties
I am not really sure how to figure out the exact calorie count for this recipe. But I do know for sure if you are on Weight Watchers, the total point value is 1
Cauliflower is a vegetable that is well worth researching because of all of its nutritional value.
Cauliflower is an excellent source of Vitamin C, manganese, antioxidants, fiber, Vitamin K and omega 3 and so much more. TRUST me it is well worth looking into, you will be amazed with everything cauliflower can help you with physically!
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What is your take Cauliflower?See results without voting
WHAT No Potatoes!!
As crazy as it sounds.. replacing cauliflower with regular potatoes is delicious!! But more important, it is healthier and low carb!!
Cook cauliflower until tender. Use a masher and mash cauliflower to the texture you would like. Add pepper, pink salt and BUTTER (be sure to use unsalted BUTTER).
© 2012 Eva Thomas
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