As if the noble cauliflower weren’t already engrained into our diet. In addition to boiling, broiling and roasting, here’s another great way to enjoy this cruciferous vegetable. I’ve adapted this recipe from the Loblaw site. It tastes great as presented in the recipe but of course I made two batches and adapted one to my taste. Try both, try one, make your own additions, just eat more cauliflower. That’s what recipes are for.

This recipe calls for the cauliflower to be processed to a grainy – rice sized grains, texture. Then combined with egg, grated potato and cheese – yes no salt is needed as the cheese provides sufficient salt, formed into a large thick pancake shape and baked. That’s it really. I like this recipe, only 4 simple ingredients we all have in the house. Limited in flavorings only by your imagination, serve it as is for an hors d ‘oeuvres or with a topping bruschetta style, or even a cheesy garlic topping. Spice it up or leave it plain – it really tastes good and is good for you. It’s not fried, no white flour (although the original called for a scant amount of rice flour – I didn’t add it in mine), no unnecessary salt or oils/fats either. Think hash brown without the guilt! As always – enjoy!

1/4 head cauliflower
1 cup (250 mL) packed, shredded peeled Yukon Gold potato (about 1 medium sized potato)
1/2 cup (125 mL) shredded mozzarella cheese (or mozzarella, parmegiano and cheddar combo)
1 egg, lightly beaten
(optional) 1/2 tsp cayenne pepper
(optional) 1/2 tsp garlic powder or 2 cloves garlic mashed

Preheat oven to 450°F (230°C). Line baking sheet with parchment paper.
Cut the cauliflower in half, then break it into even-size florets and place in the food processor
Pulse on and off until cauliflower bits are the size of grains of rice – about 1 cup (250 mL)
Transfer to a microwave-safe bowl or plate, cover and cook on high for 3 minutes, stirring halfway, or until soft and cooked through – set aside to cool
Using the large holes of a box grater, grate the potato
Using your hands, squeeze excess water from shredded potato
Mix the potato, cheese and egg into cauliflower until combined
Pour onto prepared baking sheet. Press into a 1/4″ high circle
Bake in centre of oven for 10 to 15 minutes or until golden and crispy
Remove from oven, place a piece of parchment on top, place another baking tray on top of the parchment, flip the trays over and slide the parchment with the potato onto the original tray, remove the top parchment and return to the oven
Bake for 7 to 10 minutes longer or until golden and crispy
Remove from oven, let cool slightly, cut into wedges and serve
Pictured below, both types, the darker one is the one with cayenne and garlic, the other is the recipe as presented above without optional ingredients

cheese caul4

cheese caul3