Light but filling, these tasty cauliflower patties are very easy to make. You just blitz the ingredients in a food processor, then spoon them onto a baking tray.
They’re a useful recipe for when you’re convalescing and don’t feel like spending ages preparing a meal, or eating much. And they’re absolutely delicious!
Use a fairly strong cheese as the cauliflower has a distinctive flavour.
oil, for greasing the tray
Approx 1/2 a cauliflower
A small piece of onion
1 slice of bread
50g grated cheese + extra for the topping.
I used Brighton Blue.
Go easy on the salt as the cheese is slightly salty
Heat the oven to 180c/gas4 and grease a flat baking tray.
Cook the cauliflower until it’s just soft. Drain it.
Blitz the bread in a food processor until it’s crumbs. Then add the other ingredients and blitz until well-mixed.
It’s easier to handle if you leave it in the fridge for an hour or more.
Scoop up a dessert spoonful and gently pat it into a circle, then turn the spoon over and drop the patty on the baking tray, flattening it slightly.
Bake for about 20 minutes until they’re golden and risen.
Turn the oven off. Remove from the oven and sprinkle some grated cheese on the top. Put them back in the oven and leave for a few minutes until the cheese melts.
I served them with a salad, but you could serve them with chips, or boiled potatoes.
Brighton Blue is a mild, semi-soft cheese with a mellow blue flavour. It has a slightly salty finish with a delicious melt in the mouth texture.
The blue green veins deepen as the cheese matures, and the familiar flavour of the blue deepens.
Brighton Blue has an attractive natural edible rind and has won numerous awards including a Super Gold at the World Cheese Awards in both 2019 and 2020.
An organic variety is also available.
The promotion of mould within the cheese is created by piercing the cheese with long needles to create air passages that allow the mould to grow.