Mini Baked Cauliflower Cakes with Creamy Cilantro Sauce.
stacks on stacks…
…not money though. It’s better than money…it’s cauliflower!!
So we’re celebrating St. Patty’s Day (a wee-bit late) with PATTIES! The Recipe ReDux theme this month was patties/fitters/cakes of all kinds. And just look, the little cake/patty things are even wearing something green in celebration…see the creamy cilantro sauce? I didn’t plan out the whole green sauce for St. Patty’s day thing…it was just a happy coincidence. Yay fate! It was meant to be.
Now I just ate a bunch of cauliflower, and I liked it so much that I decided to eat more. The only change I made was switching up the toppings. Because we all know toppings are fun and change is good. As I was taking these pictures I realized these mini cakes aren’t the most photogenic things. They kinda have that face-only-a-mother-would-love thing going on.
I alternated dipping mine in ketchup and creamy cilantro sauce. Sometimes you just feel like ketchup. I may have even mixed the creamy cilantro sauce with the ketchup. Now that wasn’t visually appealing AT ALL…but it was tasty. I recommend trying the cilantro sauce + ketchup combo, just don’t take a picture.
As I’m typing, I’m on my last day of vacation. I’m sitting on a balcony next to a roaring ocean waiting to go eat another meal…more likely than not it’ll be tacos. I tell myself that if I got to live here I wouldn’t appreciate it. The lies we tell ourselves.
I love getting up early to workout, eating breakfast on a balcony with an ocean view and a blanket, eating some type of fish tacos for lunch, and then planning out our next meal before we’ve even finished the meal before. Vacation. But there’s always that point on vacation -the vacation tipping point if you will- when you feel like you could not be any more relaxed AND you feel like you could not eat another bite of food.
At that point, it’s time to go home. And go back to spending my time convincing my husband we NEED a dog.
- 1 head cauliflower (should get ~3 1/2 cups after riced & microwaved)
- 1 egg
- 1/4 cup mozzarella cheese, grated
- 1/4 cup asiago, grated
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- scant 1 cup cilantro
- 1 garlic clove
- 1/4 cup buttermilk
- 1/3 cup greek yogurt, plain
- 1 lime, juice
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- pinch salt
- In a food processor, process cauliflower florets until they are in tiny pieces (stop before they are completely pureed...you might need to add the florets to your food processor in batches). Place the processed cauliflower into a large microwave-safe bowl and microwave for 8 minutes. After, scoop cooked cauliflower into a tea towel and squeeze as much excess water from it as you can. And then squeeze some more.
- Preheat oven to 450F. Place the dry cauliflower in a mixing bowl and add in an egg, mozzarella, asiago, garlic powder, salt and pepper. Mix until everything is incorporated together. Pack cauliflower dough into 8-10 mini balls and then flatten and place on a non-stick baking sheet. Bake for 20-24 minutes, flipping once halfway through. Both sides should be slightly golden brown. Serve immediately topped with creamy cilantro sauce (...or ketchup).
- In a food processor, combine cilantro, garlic clove, buttermilk, greek yogurt, lime juice, olive oil, vinegar and salt. Serve immediately or refrigerate until cold. Store in the fridge for up to a week.