Cauliflower Dream
Team: The Cougars
Host School: Crossett Brook Middle School
Age Group: Middle School
Ingredients
2 Large heads cauliflower, cute into small florets
1/4 cup garlic, fresh chopped
5 TBSP oil (canola, or olive oil)
1 cup flour (whole grain white, whole wheat or all purpose)
2 cups potatoes, diced (a variety of kinds is better, but not required)
2 cups beets, diced (a variety of kinds is better, but not required)
2 cups carrots, diced (a variety of kinds is better, but not required)
2 cups parsnip, peeled, cubed
1/4 cup plain yogurt
2 TBPS low-fat mayonnaise
2 tsp lemon juice
Salt and Pepper to taste
Preparation Instructions
For the Fritters
Pre-heat oven to 350F
Toss cauliflower with garlic, 2 TBSP oil, and salt and pepper to taste (pinch).
Place in a sheet pan and bake in the oven for 15-20 minutes or until golden brown.
Remove cauliflower from oven and mash with a potato masher until florets are pea size.
In a bow mix mashed cauliflower with flour.
Heat a large frying pan over medium heat. Mold the mixture into small patties and cook them until golden on both sides.
For the Roasted Root Veggies
Pre-heat oven to 350F
Toss potatoes, beets, carrots, parsnips, 3 TBPS oil, and salt and pepper to taste (pinch).
Place in a sheet pan and bake in the oven for 30 minutes or until golden brown.
Sauce (optional)
Combine yogurt, mayonnaise, lemon juice and a pinch of salt. Serve over the dish as a option.
Place cauliflower fritters on a plate and place the roasted vegetables on top. If desired use the optional sauce on top. Enjoy all flavors together!