When I went to FitSocial at the end of last month, I tried a new dish at one of the dinners that was insanely delicious.
I opted for the vegetarian dinner on Friday night at the hotel, and out came the most beautiful cauliflower cakes. They were seasoned with Indian spices, and a sweet tamarind sauce. I LOVED them, and was determined to find a way to re-create them at home.
After one incredible failed attempt, I finally got the recipe right and I’m sharing it today…
Baked Cauliflower Cakes
4 cups chopped cauliflower
1/3 cup + 2 Tbsp. bread crumbs
2 egg whites
1/8 tsp. tumeric, heaping
1/8 tsp. curry, heaping
1/8 tsp. ginger
1/4 cup jasmine rice
2-3 Tbsp. frozen peas
1. Cook the rice in a rice cooker or on the stove, and preheat oven to 350 degrees.
2. Chop cauliflower into small pieces. Place in a gallon-sized storage bag with 3 Tbsp. of water.
3. Microwave the sealed bag for 2 1/2 minutes to steam cauliflower. Remove from microwave, and drain the cauliflower.
4. Place 2 1/2 cups of the cauliflower into a food processor. Set the remaining cauliflower aside.
5. Add breadcrumbs to the food processor and pulse.
6. Move mixture to a large bowl. Add two egg whites.
7. Add spices, and combine well.
8. Add reserved cauliflower to the mixture. Note: I wanted a few cauliflower florets in the mix.
9. Spray a baking sheet with cooking spray. Form cakes with your hands, or use a food mold. Note: I used a food mold and they came out in such a great shape! You can press the mixture down to form a perfect circle.
10. Bake for 15-20 minutes until the cakes have browned.
11. Add 1/2 of jasmine rice and pea mixture to a plate. Drizzle plate with sauce, and place cakes on top. Note: Here is a close-up of the sauce I used. I found it at my local Asian market.
Per 2 cakes and 1/2 rice:
CAL 218; CARB 35g; FAT 1g; PROT 12g; FIB 1; WW Points Plus: 5