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.