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