Cauliflower Cakes with a Fresh Herb Pesto

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Cauliflower Cakes with a Fresh Herb Pesto

OK big news today!  When I was visiting my friend Teal at Sons and Daughter farm and winery I learned a few things.  First I had an amazing wine sampling then of course I went for my 2 jugs of kombucha.  While I was there her and David took me on a little tour and my takeaway was Yucca Root.  OMG...

Teal brought my a tasting of tapioca pudding their chef made from yucca root and it was the best I ever had.  I just love the texture of tapioca pudding and it was to die for!  Really.....

She also told me that the yucca root made a great thickening agent and also how you make cassava flour.

While I am doing our HewFit Challenge at our gym and the "game" excludes any flours even (almond, coconut, tapioca, etc) so I grabbed a yucca root to make Cauliflower cakes.  




  • 1 tablespoon yucca root. powder
  • 1 large head cauliflower, cut into florets
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 teaspoons Italian seasonings
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • ---------------------------
  • 1 cup basil leaves
  • 1 cup parsley leaves
  • 1/4 cup fresh thyme leaves
  • 1 clove garlic, peeled
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch kosher salt and pepper
  • 3/4 cup extra virgin olive oil


  1. Take the yucca root and peel.  Chop then place in your food processor and pulse until you reach a find powder.  Put into a sealable container for a week.  

  2. Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  

  3. Place cauliflower in a large bowl.  Add in about 2-3 tablespoon of extra virgin olive oil and about 1 teaspoon of sea salt and 1/2 teaspoon of pepper..  Toss around using a spoon or your hands.  Place in a single layer on the baking sheet.  Roast for 25-30 minutes.  Put cauliflower back in the large bowl.

  4. Use a fork or hand help potato masher and press the cauliflower.  (don't mash smooth - keep the cauliflower course like rice).  Add in Italian seasonings, red pepper flakes, garlic, egg and yucca powder. Then toss in parsley.



  5. Divide the mixture and make 4 patties.  Heat a large sauté over medium high heat. Add a couple tablespoon of oil (olive or coconut) into the pan.  Once it is hot add in prepared patties.  Cook each side for about 4-5 minutes or until brown then serve with pesto.

  6. Prepare the Pesto while your cauliflower is roasting!

    Add basil, parsley, thyme, garlic, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in your food processor.  Blend on low until all ingredients are combined well.  While on low drizzle in extra virgin olive oil until you have a nice pesto consistency. Taste for additional seasonings.  Drizzle over cauliflower cakes and enjoy!


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