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Gluten-Free Vegetarian: Nut Butter Potato Cakes and Roasted Garlic Cauliflower Recipe

Posted By yum On March 6, 2008 @ 10:59 am In Cauliflower, Potatoes, Vegan, Vegetables, Vegetarian | 8 Comments

cakescaul2.jpg [1]potatocakecaul2.jpg [2]When I was planning my Valentine’s Day menu and was browsing through my Peanut Butter Planet cookbook, I came across an enticing recipe for peanut mashed potato cakes. This recipe reminded me of some tasty South Indian fried fritters, but happily they were just pan fried, not deep fried. I didn’t have time that week to make potato cakes, but I remembered the recipe this weekend when planning my menu. I love peanut butter, and the flavor would be ideal in this recipe, but peanuts give me a slight headache, so I decided to sub another nut butter and play with the seasonings a bit. Once that was set, I had to decide what to pair it with. cauliflower2.jpg [3]I took my inspiration from the gluten-free menu swap theme ingredient for the week, cauliflower, and started hunting for preparation methods. I found an intriguing recipe on recipezaar, but it was a little high in calorie due to all the oil used. I decreased the oil, and adjusted the recipe to taste, crossed my fingers and threw it in the oven. When I took the crispy, golden florets out of the oven I had a good feeling about the recipe- and as we enjoyed it for dinner, dipped in marinara sauce, I knew I’d found a winner. I will never be one for crisp, raw cauliflower, or plain steamed, boiled or microwaved cauliflower- but you know, what with all the tasty cauliflower recipes I’ve been enjoying lately, I might just have to revoke my claim to dislike cauliflower. Roasted in the oven with liberal seasonings, or simmered on the stove in a flavorful broth, even the much maligned cauliflower can become a flavorful delight. For a while now we’ve been enjoying weekly broccoli- but I think I might just have to add a weekly cauliflower recipe, too!

So why not see if you can’t change your mind, or your children’s or partner’s mind, about cauliflower? If even a stubborn lifetime cauliflower hater like me can change my mind thanks to these recipes- maybe you can too!

cakescaul.jpg [4] potatomeal2.jpg [5] caulcakes.jpg [6]

Here’s some other tasty Cauliflower Recipes you can try:
My Low-carb mashed cauliflower recipe [7]
By the Bay’s Lemon Roasted Cauliflower with Dill Recipe [8]
Elise’s Parmesan-Cheesy Roasted Cauliflower Recipe [9]

Nut Butter Potato Croquette Recipe
Side Dish [10]  Potatoes [11]  American [12]  
Ingredients
1 3/4 cup mashed potato (or sweet potato)
1/4 cup teff flour or other favorite GF flour
2 tbsp nut butter (Peanut, Almond, Cashew Macademia, etc.)
1/3 red onion, diced
1 tbsp. minced fresh herb (parsley, basil, thyme, marjoram)
1/4 tsp favorite herb blend (italian, etc)
salt and freshly ground pepper, to taste

2 tbsp. grapeseed oil or olive oil

Marinara sauce (optional)

Directions
Combine mashed potato, flour, nut butter, onion and seasonings. You may want to use a potato masher to thoroughly combine everything until you can form a ball. Create balls and flatten them into patties. Dredge each patty in a little additional flour (teff or potato starch, rice, whatever- optional) and reserve.

Heat your oil in a nonstick frypan and fry each patty until golden brown. Turn and brown other side.

Serve with marinara sauce on the side, if you like.

Garlic Roasted Cauliflower
Vegan [13]  Side Dish [10]  Vegetables [14]  American [12]  
Ingredients
1 med organic cauliflower, cut into florets
12 garlic cloves , peeled, halved and lightly crushed
1 sm. onion, diced (optional)
2 teaspoon minced fresh rosemary
1 teaspoon salt
generous dash serving of black pepper
1/8 cup olive oil , and one additional drizzle

*for extra oomph you can add some torn fresh basil leaves to the cold leftovers and eat as a cold salad. Yum!

Directions
Combine oil and seasonings in medium bowl and then mix in your cauliflower florets.

Spray a casserole dish and put your seasoned cauliflower in a single layer in that dish. Bake in a preheated 450 degree oven for 20 minutes, and then turn over, putting back in oven for 10 more minutes. Enjoy!

Notes
This recipe made me re-evaluate my dislike of cauliflower- we will be making this recipe again!

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URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/03/cakescaul2.jpg

[2] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/03/potatocakecaul2.jpg

[3] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/03/cauliflower2.jpg

[4] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/03/cakescaul.jpg

[5] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/03/potatomeal2.jpg

[6] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/03/caulcakes.jpg

[7] Low-carb mashed cauliflower recipe: http://www.bookofyum.com/blog/the-gluten-free-low-carb-southern-vegetarian-mashed-cauliflower-potato-recipe-with-southern-fried-tofu-1607.html

[8] Lemon Roasted Cauliflower with Dill Recipe: http://glutenfreebay.blogspot.com/2007/03/lemon-roasted-cauliflower-with-dill.html

[9] Parmesan-Cheesy Roasted Cauliflower Recipe: http://www.elise.com/recipes/archives/000933roasted_cauliflower.php

[10] Side Dish: http://www.bookofyum.com/recipes_v2/listrecipes.php#Side Dish

[11] Potatoes: http://www.bookofyum.com/recipes_v2/listrecipes.php#Potatoes

[12] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

[13] Vegan: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegan

[14] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

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