August 4, 2008

Cauliflower Cakes

Cauliflower Cakes 1

I wasn't quite sure how these would taste, as I'm not used to eating a lot of cauliflower. But, these were surprisingly good. There was a subtle sweetness to them (I'm not sure if it was the cauliflower or the cashew butter), and that went nicely with the abundance of green onions in the cakes. I sauteed the cakes and served them with a marinara sauce as directed by the recipe...but the texture was not great. They were sort of crisp on the outside, but the insides were mushy and blah. They seemed way undercooked, but how crisp can these things get if they're only being sauteed? I would have given this recipe a 3-strawberry rating, but...

UPDATE: So, I wasn't ready to continue eating these mushy cakes for leftovers. I had to try something different. Hmmm, baking in the oven maybe? I baked the cakes for about 40 minutes...and what I got were crispy, crunchy cakes with an even better flavor! And something about them tasted like fishsticks... I found a delicious tartar sauce recipe for which I actually had all the ingredients and ate them with the cakes. OMG, these things were addictive!!!

Cauliflower Cakes 2

Make again? Definitely, the "updated" way.




Cauliflower Cakes
Vegetarian Times, September 2005

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