I had all intentions of getting this typed up this morning before I headed out for the day but that just didn’t happen. It is an absolute gorgeous day. I walked for about an hour and a half today and I was in a tank top. Loving all the vitamin D I’ve been getting lately.
Last night’s dinner was the first (yes, there will be a third and final one) transformation of the risotto that I prepped on Monday night for dinner. Creamy risotto is mixed with roasted cauliflower, breadcrumbs, parsley, an egg, S&P, plus some cheese before being shaped into cakes and sautéed in a little EVOO. If you want to save yourself time (and I think it’s totally the right thing to do), purchase pre-“riced” cauliflower. My local Walmart carries it where you’ll find the bagged salads and it’s a LIFE saver for this recipe. The cauliflower is roasted (beware, there’s a bit of a “funky” smell during the beginning of the cooking process) for 40 minutes before being mixed with all the other ingredients.
Also take my advice here – don’t make the cake mixture in advance. I was trying to be “wonder woman” and prep dinner so that when I got home at 6:15pm all I had to do was patty the cakes and cook ’em. Well I think the mixture dried out a little big and the cakes fell apart in the pan. Learn from my mistakes!
The cauliflower cakes are served with a tangy dipping sauce that’s so simple to whisk together. Duke’s mayo, lemon juice, chives, garlic and some S&P. Despite the fact that they fell apart, they were delicious. And if you don’t think you like cauliflower (I’ll be honest, it’s not my favorite veggie raw), this may turn you into a believer.
I’m using the last of the risotto tomorrow nigh…
I can promise you, risotto will not be on the menu this weekend.