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.
Enjoy!
Ingredients
- 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
Directions
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.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
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.
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.
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.
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!
