Have you ever been at the market and seen a cauliflower- all white as snow, ripply florets designed so perfectly, and it's big, and on sale and you reach for it........ and decide to pass because just how much cauliflower can you eat? Hesitate no more! These cauliflower cakes are so good and nutricious, easy to make and a perfect side for tea parties, brunch, soup night or a quick munch.
Ingredients for Cakes
1/2 head medium to large cauliflower
1 large carrot, peeled
4 Tablespoons flour
1/2 teaspoon baking powder
1 Tablespoon fresh parsley, minced
1/2 Cup grated parmesan cheese
Ingredients for Sauce*
8 oz. sour cream
1 scallion, bulb and greens, cut fine
1/4 teaspoon celery seed or 2 Tablespoons minced celery
fresh ground pepper
Cut the cauliflower into small florets and thinly slice any stems. Put into your food processor. Slice the carrot and add to the cauliflower.
Pulse, until the cauliflower resembles a course meal- maybe about 10-15 seconds. This should measure out to around 3 Cups.
Put in a large bowl and add all the other Cakes ingrdients. Mix well. The mix will be wet but not sloppy.
Preheat oven to 375 degrees.
Butter or grease your baking containers. I prefer single serving baking pans- I have heart shaped, short bread pans, muffin cups (do not use paper liners) and muffin top pans which all work well.
This dough doesn't rise much, so fill your baking pans to the top. Recipe will make 6 muffins or small cakes.
Bake for 25-30 minutes, until the edges and tops are nicely browned.
In a small bowl, mix the sauce ingredients and serve to top the little cakes.
* If you choose not to make the sauce, add some scallion or finely chopped onion to the Cakes mix.