CAULIFLOWER CAKES ON SLAW
RECIPE TYPE
Vegetarian
SERVES
4 to 5
Prep time: 15 min
Total time: 40 min
Ingredients
INGREDIENTS
1 head cauliflower (about 2lb), leaves removed |
2 tbsp Longo’s Garlic and Herb Spice Rub |
2 cups shredded old cheddar cheese |
1 cup Longo’s Seasoned Bread Crumbs |
1 Longo’s Enriched Coop Egg |
2 cloves garlic, minced |
Longo’s Canola Cooking Spray |
1 pkg (397g) broccoli slaw or coleslaw mix |
2/3 cup coleslaw dressing |
Directions
DIRECTIONS
Cut cauliflower into florets. Bring large pot of water to a boil and add cauliflower; cook for about 15 minutes or until very tender. Drain well and return to pot. Using a potato masher, mash cauliflower well and stir in spice rub. Let cool slightly.
Stir in cheese, bread crumbs, egg and garlic. Using a 1/2 cup measure or large ice cream scoop, portion out and shape about 10 cakes and place on baking sheet lined with Longo’s Parchment Paper.
Spray lightly with cooking spray and bake in preheated 400°F oven for 15 minutes. Turn over and spray again with cooking spray; cook for 10 minutes or until golden brown.
Meanwhile, toss together broccoli slaw or coleslaw mix and coleslaw dressing until well coated. Serve with cauliflower cakes.
NUTRITIONAL INFORMATION
| Protein 21g | Fibre 6g |
| Fat 20g | Sugar 16g |
| Carbs 41g | Sodium 1,370mg |
