If we had to give awards for “Vegetable of the year”, cauliflower would be the winner for 2014, hands down. Most of you will probably agree, I’m sure!
Thanks, especially, to the Paleo craze, this humble little vegetable has come out of the shadows to become the start of countless recipes throughout the year. Professional chefs, bloggers, magazines, TV shows… everyone seem to have come up with their own unique creations. From cauliflower rice to “steaks” even pizza crust! And honestly, we couldn’t be more excited.
Anytime a vegetable becomes popular and gets recognized, regardless of that reason behind it, we’re happy. Because that means people are ACTUALLY EATING VEGETABLES!
We did our part this year by sharing recipes like our Saffron Infused Cauliflower Soup and Sumac-Dusted Cauliflower “Steaks”. So we thought, why not end 2014 with one more? And since it’s still Hanukkah, let’s make it Holiday “appropriate” and create a kinda sorta version of the traditional latka 🙂
- 2 small cauliflower heads
- 1 cup parsley, chopped
- 2 tbsp garlic powder
- 1 tsp salt
- ¼ tsp pepper
- 2 eggs, beaten
- ½ cup garbanzo bean flour
- ½ cup garbanzo and fava bean flour mix
- 1 cup sheep's feta cheese, crumbled
- ½ cup Parmesan cheese
- Oil for pan frying
- Wash cauliflower heads and cut into large pieces. Transfer them to a food processor and pulse until finely chopped
- In a large bowl combine the rest of the ingredients (except Parmesan cheese). Add chopped cauliflower,mix well and let the mixture sit in the refrigerator for 20 minutes
- Using your hands, form 16 to 18 patties. Carefully sprinkle each side with Parmesan cheese
- Heat about ½ inch of oil in a large skillet. Gently place patties on hot oil. Cook over medium heat, 3-4 minutes per side until golden brown
- Serving suggestion: Serve with Greek yogurt and fresh tomatoes