Party food recipe for 6 - 8 people, takes only 25 mins; recipe has cauliflower, garlic clove, spring onions, red chilli, parmesan, lemon, breadcrumbs, plain flour, egg, olive oil, rocket, anchovy, mayonnaise, greek yogurt, flat-leaf parsley, worcestershire sauce and lemon juice.
Cauliflower cakes with green yogurt sauce
Course: Party food
Servings
6 - 8
servings
Prep time
25 mins
Ingredients
- Flat Leaf Parsley: 1/2 small pack flat-leaf parsley
- Garlic Clove: 1 garlic clove, crushed
- Parmesan: 75g parmesan (or vegetarian alternative), grated
- Anchovy: 1 anchovy, rinsed and finely chopped
- Red Chilli: 1 red chilli, deseeded and chopped
- Olive Oil: olive oil spray, for baking
- Egg: 1 egg, beaten
- Rocket: rocket salad, to serve
- Lemon: 1 lemon, zested (save the juice for the sauce)
- Greek Yogurt: 200g Greek yogurt
- Mayonnaise: 3 tbsp low-fat mayonnaise
- Spring Onions: 4 spring onions, finely sliced
- Lemon Juice: lemon juice (from above)
- Plain Flour: 4 tbsp plain flour
- Worcestershire Sauce: 2 tsp Worcestershire sauce
- Cauliflower: 1 small cauliflower (600g), trimmed and finely chopped
- Breadcrumbs: 150g fresh brown breadcrumbs, toasted
Directions
- Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
- To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.
- Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.
