Cauliflower Cakes

I used to think cauliflower was the most boring vegetable, since it is not very flavorful on its own. Now it is one of my favorite vegetables to cook with, because it is a great canvas for many different flavors! In this recipe adapted from Cooking Light magazine, cauliflower and potatoes are drizzled with olive oil and roasted in the oven, then shredded in a food processor and tossed with eggs, spices and cheese and rolled in panko bread crumbs before they are baked in the oven to get crispy. They make a great healthy side dish, or topping for salads. I love dipping them in a sour cream herb sauce that you can easily make at home – just mix sour cream with chives, pepper, and garlic. Fabi loved these, which always makes me feel good.

ANNOUNCEMENT

Due to my crazy pharmacy schedule, I have been pretty passive when it comes to growing my freelance business and My San Francisco Kitchen. I have been receiving requests multiple times per month regarding my freelance work, so I decided to add a media kit to my contact page that I will update each month with My San Francisco Kitchen stats. Check it out if you are interested in advertising with me, or just want to know more about My San Francisco Kitchen! I think it will be neat to track the growth of my website by reviewing the stats each month. If you have a website, do you track you statistics? How often do you check them?

[ Missing photo: forming the cakes – this got pretty messy and the camera didn’t want to watch x( ]

Cauliflower Cakes

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Prep time

45 mins

Cook time

25 mins

Total

1 hour 10 mins

Type: Side

Serves: 4

Ingredients

3 cups cauliflower florets
1 russet potato, peeled and quartered
2 tbsp olive oil
½ yellow onion
2 eggs
½ cup shredded white cheddar cheese (or fontina, gruyere…)
1 tsp thyme
½ tsp salt
½ tsp black pepper
½ cup shredded Parmigiano-Reggiano cheese
1 cup panko breadcrumbs

Instructions

Preheat oven to 400 degrees F.
Place potatoes and cauliflower on a baking sheet and drizzle with olive oil.
Bake for 30 minutes.
Transfer to a food processor, along with onion, and pulse until chopped very well.
Scrape mixture to a mixing bowl and add eggs, white cheddar cheese, thyme, salt and pepper. Mix well with a spoon.
In a shallow bowl, mix the Parmigiano-Reggiano cheese and panko.
Use you hands to form cakes and dip each side in the breadcrumb mixture, carefully.
Place onto a greased baking sheet.
Bake for 25 minutes, until slightly browned.

Makes 16 cakes

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Creamy Garlic Mashed Potatoes

Lemon Pistachio Stuffed Artichokes

Apricot Arugula Pizzettes

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Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

We eat takeout pizza all the time (too often, to be honest) but it’s been practically forever since I’ve made one at home. I don’t know why I don’t make them myself more often – they’re so easy and are ready to eat in just about the same time that it would take delivery to get to the house anyway. Plus it’s so much fun to come up with different topping ideas!

For this pizza, I really wanted to do something with sundried tomatoes and goat cheese. I added red onion, which is one of our favorite pizza toppings, zucchini to add some freshness, and a garlicky, lemony oil to keep the flavors nice and bright. It ended up having a great balance of fresh and earthy flavors that made it perfect for early Spring.

Pizza dough can be difficult to work with, but it’s much easier to handle if you let it come to room temperature before you ty to shape it. I also find that it’s easier to make two small pizzas instead of one big one. Stretching the dough super thin and cooking it at a high temperature results in an amazingly light and chewy crust that’s slightly charred on the edges. So much better than delivery!

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

Author: Lauren Keating

Serves: 4

Ingredients

10 ounces pizza dough
10 sundried tomato halves
1 tablespoon olive oil
1 tablespoon minced garlic
1 lemon, juiced
1 zucchini, very thinly sliced
¼ red onion, very thinly sliced
2 ounces soft goat cheese (chevre), crumbled
2 ounces shredded mozzarella
crushed red pepper flakes

Preparation

Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature.
Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
In a small bowl, combine the olive oil, garlic, and lemon juice.
Divide the dough into two portions; shape each portion into a round about ¼ inch thick. Brush with the garlic oil. Scatter half the tomatoes over each dough portion. Top with a single layer of zucchini slices, then with red onion. Scatter the cheeses over the top and sprinkle with red pepper flakes.
Carefully transfer the pizzas to the preheated pizza stone or to a heavy duty baking sheet. Bake 10-12 minutes, or until the cheese is melted and the edges of the dough are puffed and charred. Serve with additional red pepper flakes.

Nutrition Information

Calories: 450 Fat: 30.3 Carbohydrates: 35.4 Fiber: 3.6 Protein: 10.2

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This week, with the help of our host, Tammi from Momma’s Meals, the Sunday Supper crew is proving that a meal doesn’t have to contain meat to be delicious, nutritious, and filling!

Salads, Soups, Stews and Starters

“Meat”balls

Pastas, Pizzas and Casseroles

Burgers

Tacos & Everything Wrapped

Other Main and Side Dishes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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PRODUCT REVIEW: GRAETER’S ICE CREAM

Growing up in Ohio I remember going to get Graeter’s- the nearest shop was about 2 hours away, and whenever we were “nearby” we always made a stop! Actually, they would ship ice cream, so when I was in college, before the day and age of “you can only fly with a pathetically minuscule amount of liquids, and if you’d like to check your bags it will cost your poor soul all your life savings,” I think my parents actually bought me a styrofoam container for me to take Graters all the way back here to Utah (aren’t they great?)! Ice cream and I are BFF’s. We don’t mess around. Can you believe it? I flew 2,000 miles with my ice cream! We’re so in love with each other.

Anyway, Graeter’s.

So, I distinctly remember two things about their ice cream: 1) when it melts, it turns into pure cream. I mean, not your run-of-the-mill melted ice cream… creeeeeam! and 2) the chocolate chips are really chocolate bars. Legitimate chunks so large they won’t even fit in your spoon. Chunks that would take a fun size candy bar and show it who’s boss. I mean, like, for real. Those fun size bars would run home crying to their mom that they were just schooled by some chocolate chip! How embarrassing!

SO! One day there I was in the grocery store when my eyes saw that logo- Graeter’s!! (Do you notice that this happens a lot to me in the grocery store? I have all these weird moments when other shoppers must think I’m a lunatic.) Naturally I dropped the hefty price tag for a pint of deliciousness to see if it was the same. Could it be? Like, really?

Well, folks, it could. It was. It’s true. It’s the real deal!

Let me show you my good friend, Graeter’s…

(^^ Those are just little chocolate chunks. I ate the big ones when my camera wasn’t around because I kept sneaking bites when no one was looking. Sorry, you’ll just have to trust me.)

So, moral of the story is that it’s good. Incredibly good. Pricey, but good. I didn’t get a darn thing for sharing this, other than a desire to spread good will. I wouldn’t waste my energy on, like, a kid’s birthday party, but if you’re like uber stressed, or going through a break-up or something? Get it. It’ll cure your ailments. All of them! (Except weight loss. It is not recommended for weight loss).

You can read more about why their ice cream is so good here. Or you could just go get some and let me know what you think. OH! And I almost forgot! They ship! So if you can’t find it in the ice cream aisle, and it’s a reeeeeallly bad break-up, order some. It’s like a big ice cream hug. You’ll thank me later.

(PS- Vanilla chocolate chip is my fave.)

Amanda’s testimonial of Graeter’s, over and out.