An easy recipe that turns cauliflower into crispy little cakes full of cheddar and rosemary. These cakes are a great way to switch up your vegetables, add cauliflower to your menu, or use up leftover steamed cauliflower in a fun and unique way.
This weekend felt like spring, the sun strong as it made its way across the sky. I wanted to open my door and welcome it back, but as quickly as it appeared, the winter wind took over the night, the falling snow leaving a grey day in its wake, reminding us that it is still February.
February, the shortest month, always seems to drag on and fly by at the same time. The days are not quite yet long enough to feel as though spring is viable, though they are significantly less dark than the previous month. The weather – at least here in Minnesota – is not warm enough to shrug jackets off or forget mittens at home (notwithstanding yesterday afternoon). It’s a month that rests between true seasonal change.
I feel as though I’m burning the candle at both ends, but I don’t know that I’m really accomplishing anything. Still, I’m sure if I kept a list of things I’ve done throughout the day, at the end of the day the list would be substantial. Yet the list of “should do” remains untouched. I find myself frequently saying, “Tomorrow. Tomorrow will be different,” when tomorrow only holds more of the same.
Today I’m sharing cauliflower cakes. They are the product of a long forgotten head that lived for a few too many days in the back of my refrigerator, hidden by containers holding leftovers of weeknights past. And by the time I remembered that I had wedged the cauliflower in the back reaches of a tiny fridge and then covered it up to be forgotten, it needed some tender love and care.
So I chopped it thusly, steamed it lightly, and gave it a few new friends: sharp white cheddar and dried rosemary from the garden, a garden my husband reminded me I should start thinking about soon. So, in preparation for a spring that will come eventually, for a garden that will be found beneath the snow, here are a few dried herbs I grew when the sun was warm, and a cauliflower no longer left to languish.
These cakes are a great answer to switching up your midwinter vegetables. They get bonus points for being served warm on cold nights and turning a simple salad into something worth looking forward to.
Rosemary Cheddar Cauliflower Cakes
- 5 cups steamed cauliflower
- 2 cups shredded cheddar cheese
- 2 eggs
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 tablespoon olive oil
- Preheat oven to 400ºF.
- In a medium bowl, mash the cauliflower with a potato ricer or a fork. (You can also pulse in the food processor 3 times.) The mixture should be lumpy and still contain small bits of recognizable cauliflower.
- Add in the cheese, eggs, rosemary, salt, and black pepper. Stir until combined.
- Generously grease muffin cups or grease a rimmed baking sheet. Form into 1" patties or press into the muffin cups. Bake for 25-30 minutes or until golden brown.
- Remove from oven and allow to rest slightly before moving to a cooling rack. Serve warm over salad or on their own.
It’s time for another round of Eat Seasonal, hosted by Becky of The Vintage Mixer. Check out the links below to see all the seasonal eats everyone is making this month and follow along via social media using #eatseasonal.
Tangerine Sorbet Champagne Floats by Completely Delicious
Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist
Citrus, Fennel, and Avocado Salad by Flavor the Moments
Savory Dutch Baby with Roasted Broccoli by Floating Kitchen
Roasted Red Potatoes with Zahatar and Lemon by Project Domestication
Parsnip Hash Browns by Vintage Mixer
Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen
Penne Pasta with Cauliflower and Pancetta by Foodie Crush
Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain
Mexican Molletes (avocado, bean & cheese melts) by Simple Bites
Honey Mustard Citrus Chicken with Mango Chutney by Kitchen Confidante