CAULIFLOWER RISOTTO CAKES
1 Pound Cauliflower
1 ½ Prepared Risotto
2/3 Cup Panko
4 oz Shredded Fontina cheese
¼ Cup flat leaf parsley
2 eggs
Salt/pepper
Preheat oven to 400 degrees. Pulse cauliflower florets until finely chopped. Spread on a baking sheet and bake at 400 (I changed that to 375) for 40 minutes, stirring occasionally.
Prepare Risotto. Follow the directions on the package. It comes out best when you slowly add liquid/wine and keep stirring. That will ensure a creamy texture for your Risotto.
Combine Califlower, Risotto, Panko, Parsley and Cheese , salt and pepper.
Add eggs and form mixture into 8 3-4 inch circles.
Saute in nonstick pan with a little olive oil. About 4 minutes per side.
Sauce:
4-5 Tablespoons Mayonnaise
1 Tsp Capers
¼ Juice Lemon
1 Tsp Dijon
½ Tsp Ketchup
Serve
With Sautéed Spinach on the bottom, 2 Cakes with lemon slices on top. Side with sauce
Wine
Crisp California Sauvignon Blanc 