"Low carb, vegetarian and tasty!"Serves 3 | Prep Time 15 minutes | Cook Time 15 minutes
1 Tbsp. extra virgin olive oil (or oil of your choice)
1/2 cup sweet onion, diced 1/8"
2 Tbsp. chopped fresh garlic
2 cups grated cauliflower florets or cauliflower rice
Pinch crushed red pepper (optional)
1/4 cup Parmesan cheese, grated
1 Tbsp. dried chives
1 Tbsp. dried parsley
1 tsp. fresh ground black pepper
2 extra large egg, beaten
Add the oil to a 10-12" sauté pan and heat to medium high.
Add the onions and cook to just beginning to caramelize.
Add the garlic and cook just until the garlic is well opened, do not brown the garlic.
Set the onion/garlic mixture aside to cool completely.
In a separate bowl, add the cauliflower, red pepper cheese, chives, parsley and ground pepper.
Mix to incorporate.
When the onion and garlic mixture is cooled add it to the cauliflower.
Mix in the beaten eggs and refrigerate this mix for 1/2 hour.
Heat a lightly oiled 10-12" sauté pan to medium high and scoop (I use a #8 scoop, 3 3/4 fl. oz., 108 ml) the mixture into the pan and flatten to about 1/2" and cook until golden brown on one side. Turn the cakes and cook until golden brown on the second side.
Serve as a vegetable or as a potato substitute.
Pairs Well With
My wife loves cauliflower rice so I have been trying to come up with new ways to serve it.