Pan-fried Cauliflower Cakes

In January 2012, my husband, brother, sister-in-law, niece and I all went cruising the South Pacific for 12 nights, and had the trip of a lifetime.  I’m not telling you this just to make you jealous, But because anyone who knows about cruising will tell you that it’s all about the food!  Seriously – my jeans were getting a bit tight by the end of the first week…  Anyway, we bought a beautiful recipe book that features recipes cooked and served in various restaurants of the cruise line’s fleet.  Of course, these types of recipe books are usually just souvenirs to salivate over and never get actually get used, but I found this one recipe that I just couldn’t resist – and here it is, Pan-fried Cauliflower Cakes!

As beautiful as these look and as yummy as they taste, I’m not entirely sure it’s worth the time.  Not much actual effort, but as I neglected to read the entire recipe before starting (the list of ingredients assumes some preparation already – I hate it when recipes do that), we ended up having quite a late dinner that night!  Save these for a weekend when you have time to fiddle around in the kitchen.

Also, I’d like to brag a bit and say that my Pan-fried Cauliflower Cakes turned out *exactly* like the photo in the recipe book – I love it when that happens!

Pan-fried Cauliflower Cakes

Pan-fried Cauliflower Cakes

Serves 6.

Ingredients:

Garlic confit:

  • 1 head of garlic, peeled and shaved (I minced it)
  • 1/3 cup (90 mL) extra virgin olive oil

Pancakes:

  • 1/2 cup (115 g) plain flour
  • 1 tsp (5 g) baking powder
  • egg replacer equivalent to 1 egg
  • 1.5 tbs (30 mL) extra virgin olive oil
  • 1/3 cup (90 mL) dairy-free milk (I used almond milk)
  • salt and freshly ground black pepper
  • 1 head cauliflower, cored, steamed and coarsely chopped
  • 3 tsp (15 g) finely chopped parsley

Vegetables:

  • 2 red capsicums, sliced
  • 2 medium tomatoes, peeled, seeded and julienned
  • salt and freshly ground black pepper
  • 3 tsp (15 g) chopped parsley

Asparagus:

  • 1.5 tbs (30 mL) garlic confit
  • 18 asparagus, blanched
  • salt and freshly ground black pepper

Garnish: (I didn’t do this bit)

  • 1 small white onion, thinly sliced into rings, dusted with flour and deep-fried
  • Parsley sprigs

Method:

Preheat oven to 175c.

In a small saucepan over medium heat, simmer garlic in olive oil for 20 min.  Do not brown.  Allow to cool.  Cover and reserve.

To make batter, place sifted flour in a stainless steel bowl, add baking powder, egg replacer and olive oil and mix well.  Add dairy-free milk a little at a time.  Season with salt and pepper.  Cover and let rest for 30 min.

In a saute pan over medium heat, warm 2 tbs + 1 tsp (45 mL) of garlic confit, add capsicum and saute for 3 min.  Add tomatoes and saute for another 3 min.  Season with salt and pepper and finish with chopped parsley.

Meanwhile warm a griddle at medium heat and grease thoroughly.

Fold cauliflower and parsley into pancake batter.

Using a small ladle pour batter on griddle, forming 10 cm diameter pancakes and cook for 3 min on each side, turning once.  Drain and place on a sheet plan lined with paper towels.  keep warm in the oven, leaving the door open.

In a saute pan over medium heat, warm garlic confit and saute asparagus for 2 min or until heated through.  Season with salt and pepper.  Keep warm.

To plate, stack 2 cauliflower pancakes and top with asparagus and capsicum mixture.  Finish with onion rings (not shown in my photo above) and parsley sprigs.

Source: Carte du Jour: The Restaurants of Royal Caribbean International

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Categories: Light Meals, Main Meals, Vegetables | Tags: | 3 Comments

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3 thoughts on “Pan-fried Cauliflower Cakes

  1. Pingback: Pan-fried Cauliflower Cakes « Cruelty Free Recipes | ClubEvoo

  2. I never use to use canend beans or canend anything for that matter, but now, I’m expecting my 4th child, and with 3 little ones to take care of and a vegetarian husband, I am very busy. So, yesterday, when I went shopping, I stocked up on canend beans. I bought a can of butter beans and when I got home, I thought, what the heck am I going to do with these? I found this recipe and was impressed how easy and yummy it looks. So I did it, and WOW! My family went nuts for it. THANKS

  3. i do something simliar to this that works really well and is so easy. just fry off onions then add passata or tomato sauce. add extra herbs .i.e basil. then if you prefer spice add a ton of chile flakes. Next you wanna add the beans and let heat for some mins for the beans to absorb the flavours. then enjoy. simpl, healthy, cheap and tasty!

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