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reader recipe poll: cauliflower kale cakes

Poor quality picture – my apologies!

Cauliflower Kale Cakes

  • 2 heads cauliflower
  • 5c. fresh kale leaves, torn
  • 2 bulbs garlic, roasted
  • 1 large onion, diced
  • 1t. salt
  • 1T. olive oil
  • 1T. pesto (optional)

Clean the cauliflower and chop the florets into large pieces.  Combine with the kale in a large pot of salted water.  Bring to a boil and cook until cauliflower is tender, but not mushy.  Meanwhile, fry the onions in the olive oil over low heat until carmelized.  Remove from heat and drain.  In a large bowl, combine the cauliflower, kale, onions, roasted garlic heads (squeeze the roasted bulbs to remove the heads), pesto, and salt.  Mix well, using the side of a spoon to mash the cauliflower.  Allow the mixture to cool.  Form into patties.  Fry on a greased skillet or griddle until browned on both sides, flipping once. Serves 4.

These cakes were surprisingly good, although they fell apart when I flipped them.  I think adding some flour to the mixture could help that.  The pesto is optional but I’d definitely recommend it, as it boosts the flavor of the cakes quite a bit.  These were a fun way to use up some kale and get extra veggies!

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