Roasted Garlic Cauliflower and Nut Butter Potato Cakes
Mar 9th, 2008 by Paul
An excellent dish, both Vegetarian and Gluten free for the culinary challenged amongst us. The addition of nut butter adds a nice taste to the potato mash, and the Annato paste gives it an excellent colour, if you can’t find Annato paste, you could probably use some Tumeric. Also if you don’t have Gluten free flour you can of course substitute it for real flour.
Nut Butter Potato Cakes
- 1 3/4 cup cooled mashed potato
- 1/4 cup Gluten Free flour
- 2 tbsp nut butter (Peanut, Almond, Cashew Macademia, etc.)
- 1/2 red onion, diced
- 1 tbsp. minced fresh basil
- 1/4 tsp oregano
- salt and freshly ground pepper, to taste
Combine mashed potato, flour, nut butter, onion and seasonings.
You may want to use a potato masher to thoroughly combine everything until you can form a ball. Create balls and flatten them into patties. Dredge each patty in a little additional flour and refridgerate for 30 minutes.
Heat your oil in a nonstick frypan and fry each patty until golden brown. Turn and brown other side.
Marinara Sauce
- 1 can crushed tomatoes
- 1/2 red onion
- 4 cloves garlic, crushed
- handful loosely chopped basil leaves
- 1/2 tsp oregano
- salt and pepper to taste
- Olive oil
Cook garlic and onion in olive oil over a medium heat until soft, add the rest of the ingredients and simmer for 10 minutes.
Garlic Roasted Cauliflower
- 1 med organic cauliflower, cut into florets
- 12 garlic cloves , peeled, halved and lightly crushed
- sm. onion, diced
- 2 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- generous dash serving of black pepper
- 1/8 cup olive oil , and one additional drizzle
Combine oil and seasonings in medium bowl and then mix in your cauliflower florets.
Spray a casserole dish and put your seasoned cauliflower in a single layer in that dish. Bake in a preheated 450 degree oven for 20 minutes, and then turn over, putting back in oven for 10 more minutes. Enjoy!
