Imagine a dish that transforms ordinary vegetables into crispy, cheesy masterpieces that even picky eaters can't resist! These Cauliflower and Broccoli Cakes are not just another bland vegetable recipe - they're a culinary revolution that turns humble ingredients into a mouthwatering sensation. Packed with flavor, nutrition, and an irresistible golden-brown crunch, these cakes will have you falling in love with vegetables all over again. Get ready to impress your family, wow your guests, and revolutionize your meal prep with this incredibly simple yet spectacular recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 1 cup cauliflower, grated
- 1 cup broccoli, grated
- 1 cup breadcrumbs
- 1 cup shredded cheese
- 2 eggs
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing cauliflower and broccoli. Using a box grater, carefully grate both vegetables into fine, uniform pieces, ensuring no large chunks remain.
- In a large mixing bowl, combine the grated cauliflower and broccoli. Add breadcrumbs, shredded cheese, garlic powder, salt, and pepper. Mix the ingredients thoroughly to distribute seasonings evenly.
- Crack two eggs into the vegetable mixture. Using a fork or whisk, beat the eggs and fold them into the vegetable mixture until all ingredients are well combined and form a cohesive mixture that can hold its shape.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of olive oil to prevent sticking.
- Using clean hands or a large spoon, form the vegetable mixture into small, compact cakes approximately 3 inches in diameter and about 1/2 inch thick.
- Carefully place the formed cakes onto the heated skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy, ensuring the interior is heated through.
- Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Allow them to cool for 2-3 minutes before serving.
- Serve warm, optionally garnished with fresh herbs like parsley or chives, and accompanied by a side of yogurt or sour cream dip.
Tips
- Moisture is Key: Make sure to thoroughly drain your grated vegetables to prevent soggy cakes. Use a clean kitchen towel to squeeze out excess liquid after grating.
- Cheese Selection Matters: Choose a cheese that melts well and complements the vegetables. Sharp cheddar or a blend of cheeses can add extra flavor complexity.
- Binding Technique: If your mixture seems too loose, add a bit more breadcrumbs or an extra egg to help the cakes hold their shape.
- Even Cooking: Use a flat spatula and avoid moving the cakes too much while cooking to ensure a perfect golden-brown crust.
- Make-Ahead Friendly: These cakes can be prepared in advance and stored in the refrigerator. Just reheat in a skillet or oven before serving to maintain their crispy texture.
- Customize Your Dip: Experiment with different dipping sauces like garlic aioli, herb yogurt, or spicy sriracha mayo to elevate the flavor profile.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 60mg
