Crispy Cauliflower Cakes with Herb Sauce and Salad

WOW! This recipe came from my Cooking Light magazine, and was an amazing surprise on our meatless Thursday night. Us and the kids inhaled it...the kids even had seconds! It was so easy to make, and just may become a weekly meal in our home. I made a few changes to what the magazine had printed, but below is what I did. It is approximately 366 calories and serves 4.  Enjoy!

Ingredients:

Cakes

14 oz fresh cauliflower florets
8 oz baby potatoes, halved
2 large shallots, halved lengthwise
1.5 TBS olive oil
2 oz shredded fontina cheese
1/2 tsp fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1 egg
1/2 cup Panko breadcrumbs
2 TBS grated Parmigiano-Reggiano cheese

Sauce

2 TBS fat free plain Greek yogurt
2 TBS mayonaisse
2 tsp dried parsley
1 scallion, chopped (green, and white base)
1/4 tsp black pepper
1 garlic clove, minced

 Salad

4 cups mixed greens
2 tsp olive oil
1 tsp balsamic vinegar

Directions:
1. Prepare sauce by mixing all ingredients under "sauce" and place in fridge. Preheat oven to 400

2. To prepare cakes, place cauliflower, shallots and potatoes in a large Ziploc bag and add 1.5 TBS olive oil. Shake to coat and then lay on a non-stick baking sheet. Bake for 35 minutes, stirring once. Once complete, remove from oven and place in food processor. Process until all chopped.

3. Add mixture to a bowl with fontina cheese, thyme, salt,  1/2 tsp black pepper, and egg. Mix well.

4. Combine Panko and Parmigiano-Reggiano in a shallow dish. Using wet hands (this is key), shape cauliflower mixture into 8 (1 inch thick) patties; dredge in panko mixture and place on non-stick baking sheet. Bake at 400 for 25 minutes, flip once half way through.

5. Toss salad with olive oil and vinegar. Place one cup on each plate. Add two cauliflower cakes and top with a TBS of sauce. Enjoy!