These Cauliflower Rice Cakes are a tasty and scrumptious patty. Enjoyed as it is with a dollop of green pea pesto on top as inside your bun for a veggie burger.
You can also garnish with sour cream or even melt some cheddar cheese over the top. It works as a delightful, quick, grab ‘n go snack. Whatever you enjoy, I suggest keeping a batch of these around for any occasion.
To make Cauliflower Rice Cakes, you will need the following ingredients:
In a large saucepan, bring ½ cup water to a boil with cauliflower and salt. Once boiling, reduce the heat and simmer, covered, for about 30 minutes until cauliflower is very tender, stirring occasionally and adding more water if needed. Uncover and cook for a further 5 minutes until most of the water has evaporated.
Using a fork or a potato masher, mash the cauliflower. (Portion should be about 1⅔ cups mashed cauliflower)
In a large bowl, using a fork or a potato masher, mash the garbanzo beans.
Stir the mashed cauliflower to the mashed beans and add the rice, shallots, cilantro, Parmesan cheese, curry powder and pepper. Mix well.
Cover mixture and chill for 1-24 hours.
Preheat oven to 425 °F and line a baking sheet with parchment paper.
Spoon 2 tablespoons cauliflower batter and shape into a round disc-cake shape, about 2½-inches.
In a shallow bowl of flour, dip the cakes, on both sides, to coat all over.
In a large skillet, over medium heat, heat 2 tablespoons olive oil and add a few cakes to be cooked for 2-3 minutes on each side until lightly browned. Take care when turning each cake. Repeat with remaining batter.
Once lightly browned, transfer the cakes to the baking sheet. Bake for 5 minutes.
Place the peas, parsley, basil, mint, the water, Parmesan cheese, shallot, lemon juice, salt, pepper, and cayenne pepper, if using, into a food processor. Cover and pulse just enough until desired consistency. If more water is needed, add 1 tablespoon at a time. If not serving immediately, you may store pesto in an airtight container in the refrigerator for up to 2 days.
Serve cakes warm with green pea pesto on top.
This versatile Cauliflower Rice Cake recipe is a must try. No matter what your preference, this dish serves up everytime, from adults to kids alike! Try them on your own and share your thoughts with us when you tag #cookmerecipes in your own pictures and posts on instagram and other social media sites!
Superb, easy recipe!
So easy, love!
Amazing! Made these for a family picnic, and they were gone in minutes. Everyone loved them, especially my kids. A simple and delicious addition to our meal.
OMG, these Cauliflower Rice Cakes are a game changer! I whipped some up for a family BBQ, and they vanished in seconds. The pesto on top was lit! My kids ate them like champs. Definitely keeping a stash for next time!
Thank you! Approved!
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