Cauliflower is one of those vegetables from which you can make much more types of dishes than just a soup.
So, if not a soup, then what else can you make with cauliflower? It can be used to prepare many fried, baked, breaded or stewed dishes such as cakes or “couscous”. I like when dishes made of cauliflower are slightly spicy, so I often add hot peppers to them.
The cauliflower cakes below, for which I am sharing a recipe with you, are also a bit spicy. I added additional spice not only to the cakes but also to the cheese sauce.
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Ingredients for cauliflower cakes.
- 1,2 kg cauliflower
- 2 teaspoon of salt
- 2 eggs
- 200 g all-purpose flour
- juice of 1 lemon
- 200 g Cheddar cheese
- 2 big garlic cloves
- 1 small Jalapeno pepper
- 1 teaspoon of sweet paprika powder
- 150 g cream cheese e.g. Light cheese
- 1 clove of garlic
- 150 g Cheddar cheese
- 1 tablespoon of pickled Jalapeno pepper
How to make cauliflower cakes.
Cauliflower cakes: put cauliflower in a pot, pour in water and add a teaspoon of salt. Bring it to a boil and keep cooking for 5 minutes. Let the cooked cauliflower cool down, then chop it very finely. Place the cauliflower pieces in a bowl, add the eggs, 1 teaspoon of salt, sifted flour, grated Cheddar cheese, lemon juice, mashed garlic, sweet paprika and chopped jalapeno pepper to it. Stir, then set it aside for an hour. After that, you can start frying the cakes. I used a non-stick frying pan to do so.
Preheat a frying pan then prepare the cakes by scooping up some of the cauliflower mass with a tablespoon, forming them into a ball with your hands and flattening them. Finally, place the cakes on the hot oil and fry them on a medium heat on both sides until golden brown.
Cheese sauce: put the cream cheese, grated Cheddar, mashed garlic and finely sliced chili pepper into a pot. Heat it over a low heat, stirring constantly until the cheese melts and the ingredients are thoroughly combined into a creamy sauce.
Serve the cauliflower cakes with the warm, liquid cheese sauce.
Good to know when making cauliflower cakes.
My non-sticky pan has been my best friend for quite some time. I use it to fry most of the dishes that require frying in grease. If you don’t have such a pan, fry the cakes in oil or bake them in an oven.
I added the fresh jalapenos to the cauliflower mass, whereas the pickled ones I added to the cheese cream. You can of course use only fresh or only pickled jalapenos for both.
Do you like cauliflower? If so, try our recipe for Pasta and cauliflower macaroni.
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