Cauliflower cakes with green yogurt sauce 2016

Cauliflower cakes with green yogurt sauce

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Prep: 25 mins Cook: 25 mins plus at least 1 hr chilling

Easy

Serves 6 - 8

The taste of cauliflower shines through in these baked vegetable cakes served with our zingy yogurt sauce for dipping. Great for veggie party guests

Nutrition and extra info

Nutrition: per serving (8)

  • kcal227
  • fat11g
  • saturates4g
  • carbs20g
  • sugars4g
  • fibre3g
  • protein10g
  • salt0.5g
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Ingredients

  • 1 small cauliflower (600g), trimmed and finely chopped
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 garlic clove, crushed
  • 4 spring onions, finely sliced
  • 1 red chilli, deseeded and chopped
  • 75g Parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, zested (save the juice for the sauce)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150g fresh brown breadcrumbs, toasted
  • 4 tbsp plain flour
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • olive oil spray, for baking
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • rocket salad, to serve
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the sauce

  • 1 anchovy, rinsed and finely chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 3 tbsp low-fat mayonnaise
  • 200g Greek yogurt
  • ½ small pack flat-leaf parsley
  • 2 tsp Worcestershire sauce
  • lemon juice (from above)

Method

  1. Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.

  2. To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.

  3. Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.

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