Cauliflower Cakes.

                                 Cauliflower Cakes.
Sorry I don't measure so I will get as close as I can with measurements. I also make a big batch because they freeze great for later.

2 heads cauliflower ( good sized ones)
1 sm box Panko (Japanese breadcrumbs)
1/4 cup fresh Cilantro
2 eggs
2 cups mayo
2 TBLS mince garlic
1 cup flaked Parmesan cheese (extra to garnish)

Grapeseed or olive oil
Salt and Pepper

Cut cauliflower into thumb size chunks. Toss in bowl with about 3 TBLS oil and salt and pepper
Roast in oven on 350* till it is light brown and soft. I stir alot to keep even. ( must be soft)
You can boil it but it gets mushy and doesn't taste as good.
Allow to cool (I put in fridge colder is better)

While cooling, mix together mayo, cilantro, eggs, garlic, and cheese. Mix well, put in fridge till ready to use

After Cauliflower is cool mash. I use a hand mixer but can use a food processor ( not to much you want small chunks)

Add mayo mixture and box of Panko. Mix well

Cover and let sit in fridge over night. ( this is important or they will fall apart)
The colder every thing is the better they hold together.

Make firm 1/2 cup patties. ( to big will fall apart)
You can freeze patties to cook later or cook right away.
I use a hot fry pan with a little Grape seed oil. Cook till both sides are crisp. (A griddle works to)

Garnish with Ranch Dressing, Picco and Flake Parmesan Cheese. OMG Heavenly

I make home made Picco my son taught me to make

ENJOY