Back to Recipes

Perfect for special occasions, this gourmet recipe will easily impress and delight your guests. Herb-infused Greek yogurt sauce is just the right flavor accent for golden brown cauliflower cakes atop a fresh, earthy arugula salad.

Ingredients

Cakes:
12 ounces cauliflower florets
1 (10 ounce) peeled baking potato, cut into 4 wedges
2 large shallots, halved lengthwise
1½ tablespoons extra-virgin olive oil
2 ounces fontina cheese, shredded (about 1/2 cup)
½ teaspoon chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
1 large egg, lightly beaten
½ cup panko (Japanese breadcrumbs), lightly toasted
2 tablespoons grated Parmigiano Reggiano cheese
Sauce:
2 tablespoons VOSKOS® Plain Greek Yogurt
2 tablespoons Lilly Sour Cream
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons minced fresh chives
1/4 teaspoon black pepper
1 garlic clove, minced
Salad:
4 cups baby arugula
½ cup halved grape tomatoes
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice

Directions

Preheat oven to 400°F.

To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake 400 degrees for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, parsley, salt, pepper, and egg, stirring well.

Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400°F for 25 minutes or until browned, turning once.

To prepare sauce, combine VOSKOS® Plain Greek Yogurt, Lilly Sour Cream, parsley, chives, black pepper and garlic in a small bowl.

To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and lemon juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cauliflower cakes and 1 tablespoon yogurt herb sauce.

Nutrition

Serves: 4

Calories: 305
Total Fat: 17.5 g
Carbohydrate: 26.8 g
Protein: 11.7 g

Voskos®

Crispy Cauliflower Cakes with Yogurt Herb Sauce and Arugula Salad

Ingredients

Recommended Products

Original Plain