In a large saucepan, combine 1 medium head of cauliflower, 1/2 cup of water, and 1/2 tsp salt   *  Bring to boiling and reduce heat  *  Simmer , covered about 30 minutes or until the cauliflower is very tender – stirring occasionally and adding more water if necessary  *  Uncover and cook about 5 minutes more or until most of the water has evaporated  *  Mash cauliflower with a fork – it should be about 1 2/3 cups of mashed cauliflower  *  In a large bowl mash 1 cup of garbanzo beans with a potato masher or fork  *  Stir in mashed cauliflower, 1 cup of cooked brown rice, 1/4 cup of finely chopped shallots, 1/4 cup of fresh cilantro, 3 Tbsp grated Parmesan cheese, 3/4 tsp curry powder and 1/2 tsp of ground black pepper  *  Cover and chill for at least 1 hour or up to 24 hours  *  Preheat oven to 425F and line a baking sheet with parchment paper  *  For each cake shape 2 Tbsp cauliflower mixture into a round cake about 2 1/2 inches in diameter  *  Place 1/3 cup of flour in a shallow dish and dip the cakes in the flour with care to cover all sides  *  In a large skillet heat 2 Tbsp of olive oil over medium heat  *  Add half of the cakes to the skillet and cook for 4 to 6 minutes or until lightly browned – turning once  *  Transfer cakes to the prepared baking sheet and hold on side  *  Brown the remaining cakes in the skillet  *  When all the cakes are browned – bake in the oven for 5 minutes or until heated through  *  Serve with a sauce of your choice – I enjoy them with a pesto sauce  *  And the good news is – only 123 calories per serving

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