Cauliflower Rice Cakes

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Original recipe from Recipe Magazine

kept bysimbakins
recipe by

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Ingredients:

1 medium head cauliflower, cored and cut into florets (4 cups)
1/2 teaspoon salt
1 cup canned chickpeas, rinsed and drained
1 cup ancient grain
1/4 cup finley chopped shallots (2 medium)
1/4 cup snipped fresh cilantro
3 tablespoons grated Parmesan cheese
3/4 teaspoon curry powerd
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
4 tablespoons olive oil

In a large saucepan, combine cauliflower, 1/2 cup water, and the salt. Bring to boiling. Then, reduce heat.
Simmer, covered, about 30 minutes or until cauliflower is very tender; stirring occasionally and adding more water if necessary.
Uncover, cook about 5 minutes more or until most of the water is evaporated.
Mash cauliflower with a fork(you should have about 1 and 2/3 cups of mashed cauliflower.
In a large bowl, mask the chickpeas with a potato masher or fork. Stir in the mashed cauliflower, the grain, shallots, cilantro, Parmesean cheese, curry powder, and pepper.
Cover and chil for at least 1 hour or up to 24 hours.
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
For each cake, shape 2 tablespoons cauliflower mixture into a round cake about 2 1/2 inches in diameter.
Place flour in a shallow dish, dip cakes into the flour, carefully turning to coat all sides.
In a large non-stick skillet, heat 2 tabkespoons olive oil over medium heat.
Add half of the cakes to the skillet; cook for 4 to 6 minutes or until lightly browned, carefully turning once.
Transfer the cakes to the prepared baking sheet.
Repeat for the remaining cakes and the remaining 2 tablespoons of olive oil.
When all the ckaes are browned, bake about 5 minutes or until heated through.
Serve with pesto.