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Cauliflower Rice Cakes

Cauliflower Rice Cakes

Name: Cauliflower Rice Cakes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: Cauliflower 1 medium head; Chickpeas 1 cup canned; Brown rice 1 cup cooked; Shallots ¼ cup; Cilantro ¼ cup fresh; Parmesan cheese 3 tbsp; Curry ¾ tsp; Salt ½ tsp; Black pepper ½ tsp; All-purpose flour ⅓ cup; Olive oil 4 tbsp; Frozen peas ½ cup; Parsley ½ cup; Basil ¼ cup fresh; Fresh mint ¼ cup; Water 2 tbsp; Parmesan cheese 2 tbsp; Shallots 2 tbsp; Lemon juice 1-2 tbsp; Salt ¼ tsp; Black pepper ¼ tsp; Cayenne pepper 1 pinch

Homemade Cauliflower and Rice Cakes

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Like 9
1h 5m
Serves 12
Medium
425 °F
(1)

Ingredients

	For cakes:
	1 medium head Cauliflower cored and cut into florets
	1 cup canned Chickpeas rinsed and drained
	1 cup cooked Brown rice
	¼ cup Shallots finely chopped
	¼ cup fresh Cilantro snipped
	3 tbsp Parmesan cheese grated
	¾ tsp Curry powder
	½ tsp Salt
	½ tsp Black pepper ground
	⅓ cup All-purpose flour
	4 tbsp Olive oil
	For Green Pea Pesto:
	½ cup Frozen peas thawed
	½ cup Parsley snipped fresh flat-leaf Italian
	¼ cup fresh Basil snipped
	¼ cup Fresh mint snipped
	2 tbsp Water
	2 tbsp Parmesan cheese grated
	2 tbsp Shallots chopped (1 medium)
	1-2 tbsp Lemon juice
	¼ tsp Salt
	¼ tsp Black pepper ground
	1 pinch Cayenne pepper

Nutritional information

123

calories

fat

15g

carbohydrates

protein

2mg

cholesterol

237mg

sodium

Cuisine:

American Recipes

Ingredients

For cakes:
1 medium head Cauliflower
cored and cut into florets
1 cup canned Chickpeas
rinsed and drained
1 cup cooked Brown rice
¼ cup Shallots
finely chopped
¼ cup fresh Cilantro
snipped
3 tbsp Parmesan cheese
grated
¾ tsp Curry
powder
½ tsp Salt
½ tsp Black pepper
ground
⅓ cup All-purpose flour
4 tbsp Olive oil
For Green Pea Pesto:
½ cup Frozen peas
thawed
½ cup Parsley
snipped fresh flat-leaf Italian
¼ cup fresh Basil
snipped
¼ cup Fresh mint
snipped
2 tbsp Water
2 tbsp Parmesan cheese
grated
2 tbsp Shallots
chopped (1 medium)
1-2 tbsp Lemon juice
¼ tsp Salt
¼ tsp Black pepper
ground
1 pinch Cayenne pepper

Cauliflower Rice Cakes

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:

So, how to make Cauliflower Rice Cakes?

Steps to make Cauliflower Rice Cakes

1	Cook cauliflower	35
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.
2	Mash cauliflower	3
Using a fork or a potato masher, mash the cauliflower. (Portion should be about 1⅔ cups mashed cauliflower)
3	Mash garbanzo beans	2
In a large bowl, using a fork or a potato masher, mash the garbanzo beans.
4	Prepare cauliflower batter	5
Stir the mashed cauliflower to the mashed beans and add the rice, shallots, cilantro, Parmesan cheese, curry powder and pepper. Mix well.
5	Chill	2h
Cover mixture and chill for 1-24 hours.
6	Preheat oven and prepare baking sheet	5
Preheat oven to 425 °F and line a baking sheet with parchment paper.
7	Shape cakes	5
Spoon 2 tablespoons cauliflower batter and shape into a round disc-cake shape, about 2½-inches.
8	Dip cakes in flour	5
In a shallow bowl of flour, dip the cakes, on both sides, to coat all over.
9	Fry cakes	10
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.
10	Bake cakes	5
Once lightly browned, transfer the cakes to the baking sheet. Bake for 5 minutes.
11	Prepare green pea pesto	5
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.
12	Serve
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!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!