Cauliflower is a versatile winter vegetable that brings substance to your meal without a lot of calories. Its mild flavor and fleshy texture make it a great conductor of exotic flavors like cumin, turmeric and other spices. Try these patties accompanied by your favorite fresh greens or in a whole wheat pita pocket as a kind of veggie burger and pair it with a glass of dry Riesling from Paumanok vineyard for a spicy Trimmer Tuesday meal.
1 pound blanched cauliflower florets
1 1/2 cups prepared risotto reserved from Leek and Kale Risotto
2/3 cup panko (Japanese breadcrumbs)
1/4 cup chopped and caramelized onion1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon of toasted cumin seeds
1/2 of jalapeño, deveined and minced
1 large egg
For the Sauce
2 tablespoons Greek yogurt
1 tablespoon lemon juice
2 teaspoons minced fresh cilantro
1 garlic clove, minced
Salt and pepper to taste
Blanche the cauliflower in salted water and allow to cool. Once cooled, pulse in food processor with the caramelized onion until ground. Combine cauliflower, prepared risotto reserved from Leek Risotto with Sautéed Kale, panko, salt, pepper, cumin, jalapeño and egg; shape into 8 (3-inch) patties or larger if using as a veggie burger on a bun. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties.
For a delicious topping, combine plain yogurt, lemon juice, cilantro and minced garlic along with salt and pepper as a creamy and healthful accompaniment.