Cauliflower Parmesan Patties             

Makes 12-20 patties           

 

Serving idea: serve with a dollop of pesto,

 

Ingredients

1 lb. cauliflower florets, of similar sizes

Small handful parsley leaves or fresh basil leaves

3 scallions, coarsely chopped – both white and green parts (or 1-2 shallots, minced)

Optional: ½ of a yellow, orange or red bell pepper, coarsely chopped, or 4 mini peppers, cut into rings

2 large eggs

½ cup fine breadcrumbs such as Panko

2 tsp. garlic powder

½ cup finely grated Parmesan cheese

3-4 tbsp. olive oil, divided Note: by using nonstick griddle, I needed only 1 tbsp. for mix, plus Pam spray

Optional: 1-2 tbsp. plain Greek yogurt or sour cream, if mixture is dry

Salt and pepper to taste (for additional taste and color, add paprika or another red pepper such as Aleppo)

 

Optional: sour cream, or red or green pesto, for serving

 

Directions

 

Pulse cauliflower in food processor until uniformly chopped. Add parsley, scallion and bell pepper; pulse until uniformly chopped into small pieces.

 

Dump mixture into a medium bowl. Add ingredients through cheese; add 1 tbsp. oil and mix with a wooden spoon or your hands. Shape cauliflower mixture into golf ball size mounds. If mixture doesn’t hold together, add yogurt or sour cream.

 

Heat a nonstick skillet over medium-low heat. Add 1 tbsp. olive oil. Cook in batches, pushing down into discs, about 2 ½ minutes per side, until firm and nicely browned.

 

 

Roasted Red Bell Pepper Pesto 

Makes about 1 cupServing ideas: with flank steak, crab cakes, fish; layer into tortas, in overnight rolls, with corn cakes.

 

2 roasted red bell peppers from a jar (about 8 oz.)

2 tbsp. olive oil

¼ cup toasted slivered almonds, walnuts, pistachios,  or pine nuts

½  cup finely grated parmesan cheese (about 1 oz.); or use 2 oz. crumbled cotija cheese or feta cheese

2 cloves fresh garlic

2 tsp. red wine vinegar

salt and black pepper to taste

 

Combine all in food processor.