If you cannot work with love but only with distaste, it is
better that you should leave your work and sit at the gate
of the temple and take alms from those who work with joy.
Substitute the word “work” here with “cook” and Gibran’s adage remains true (and reminiscent of the film Ratatouille.) Also, switch out “alms” for “cauliflower” and what follows is this dish.
My fabulous neighbor Janelle clued me into this recipe adapted from here
2 1/2 cups raw cauliflower florets (about 2 cups when cooked)
1 large egg
1 large egg white
1/2 cup onion, diced
1 tsp garlic, minced
2 tbsp fresh parsley, minced
1/2 cup Colby Jack cheese, grated
1/2 cup seasoned Panko breadcrumbs
salt and pepper, to taste
First, cook the cauliflower florets by pouring 1/4 inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done.
Preheat the oven to 400 degrees Fahrenheit.
Chop the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingredients and stir.
Shape about 1 1/2 tablespoon of cauliflower mix into an egg-shape and place on a prepared baking sheet. Be careful not to overcrowd the baking sheet.
Bake for 25 minutes, flipping the tots occasionally to brown each side.
These really taste like tater tots. The cauliflower is SO incognito, it’s splendiferous. Just as good as my cauliflower fritters which tasted just like crab cakes.