Cauliflower-white food gone bad.
like love white food: potatoes, bread, pasta, etc. If it’s white, I’m shoveling it in! Except for cauliflower, particularly raw. However, in a desperate attempt to eat better (ha, and this is a post about fried food-ah, the irony!) I am branching out!
To satisfy my craving for mashed taters, I have gotten in this kick of sautéing a head of cauliflower and mashing it with a couple baked small new potatoes. It’s frightening to me how much it tastes like mashed potatoes; particularly with cream and butter! (Hey, I said I was attempting to eat better, this is a start!) These Puffs are the result of leftovers from my new favorite mashed flower/taters! One word of warning: if you plan on making these Puffs, do not add cream or butter when mashing.
Cauliflower Potato Puffs
2 cups cold, leftover mashed flower/taters
¼ cup Parmigiano-Reggiano, grated
¼ cup finely minced green onion
2 cloves garlic, finely minced
1 large egg, beaten
½ teaspoon salt
1 cup Panko breadcrumbs
(seasoned w/ salt & pepper, to taste)
Olive oil to coat bottom ½″ of sauté pan
Mix first six ingredients together. With damp hands, roll mixture into balls approximately the size of golf balls. Preheat oil in sauté pan on medium heat. Roll Puffs into Panko covering completely. Place Puffs into hot oil and roll with slotted spoon until all sides are golden brown. Remove and drain on towel.
Sneaky way to eat cauliflower, no?