Cauliflower Risotto Cakes by Rachel

Having ordered too many vegetables all at once, rather than letting them go bad, I had to find creative ways to make use of them.  Cauliflower is one of my favorite veggies, but, unfortunately, my fiancé isn't crazy about it, so I had to find a way to work it into a dish that would be more appealing to him.

One thing that we both really love is risotto, which is where my idea started.  Inspired by polenta cakes, I thought that adding cauliflower to some risotto and shaping it into cakes would make hold together like polenta does and I was right!

While I love to fry things, I wanted to make a healthier dish, so I baked them and they were delicious and crispy.  With some fresh tomato sauce on the top, they were perfect.

Ingredients

1 tbsp olive oil
1 onion, diced
2 1/2 cups vegetable broth
3/4 cup risotto
2 tbsp cornmeal
1/2 cup white wine
2 cups cauliflower, chopped finely
salt and pepper to taste

To batter:
1 egg
1 cup italian bread crumbs



- In a skillet, heat the olive oil for 2 minutes then add the diced onion.  Let the onions cook for about 5 - 7 minutes on medium heat.  The onions should be browned.

- Add the rice to the onions in the skillet and let the rice sizzle in with the onions for about 5 minutes.  Stir to make sure the onions and the rice don't burn.

- Add the vegetable broth 1/2 cup at the time.  Let the liquid absorb completely before adding in the next 1/2 cup.  Continue to do this until all the broth is in and incorporated.  Add in the cornmeal and stir.  This should help the cakes stay more intact.

- Add in the white while and also let it cook until the liquid is completely absorbed.

- Add in the chopped cauliflower and stir.  After 2 minutes, remove from the heat and let the risotto cool.

- On a baking sheet lined with parchment paper, spread out the risotto and refrigerate for 1 hour.  Then, using a round cookie cutter, cut out your cakes.

- Preheat the oven to 350 degrees Fahrenheit.

- Dip each one in egg and roll in the bread crumbs.  Place them on foil and bake for about 20 minutes.

- Remove and cool for 10 minutes before eating.

These can be topped with anything really, but I just diced up some Kumato tomatoes and garlic and sautéed them for about 15 minutes and put them on top of the cakes, with a little parmesan.  Despite the fact that this is an all-veggie dish, it's actually really hearty.  And, yes!  No cheese!  Nice and simple.  Enjoy!