Baked Cauliflower Cakes with Wild Mushroom and Vegetable Ragout

BCBSOK Connect Team — Fri, 29 Sep 2023 20:48:33 GMT

Current Revision posted to Recipe book by BCBSOK Connect Team on 9/29/2023 8:48:33 PM

Ingredients: Makes 24 small cakes; 2 cakes serving with ½-cup ragout
Cauliflower Cakes

2 small heads cauliflower, cut into florets (about 5 cups)
1 cup chickpea flour
2 teaspoons cumin
1 teaspoon salt
4 scallions, thinly sliced
4 cloves garlic, minced

Ragout

2 tablespoons olive oil
2 carrots, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
5 cloves garlic, minced
1 ¾ pounds wild mushrooms (any combination)
1 ½ cups vegetable stock
2/3 cup sherry
1 bay leaf
1 tablespoon tomato paste
Salt and pepper, to taste
Chopped fresh parsley, for garnish, or parsley-infused olive oil

Directions: Cauliflower Cakes

Preheat oven to 375 degrees F. Prepare a baking sheet with cooking spray.
Combine the cauliflower with 4 cups of water in a large pot. Bring to a boil and cook until tender, 3-4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and chop into small florets.
In a large bowl, mix together chickpea flour, cumin, and salt. Add cauliflower, scallions, and garlic and toss until cauliflower is evenly coated with flour mix.
Drop cauliflower mixture by the spoonful onto baking sheet. Bake 30-40 minutes until patties are browned and hold together well.

Directions: Ragout

Place a large, deep skillet over medium heat and add olive oil. Add carrot, onion, celery, and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Clean the mushrooms, trimming or removing tough stems if needed, and cutting into small pieces, if needed. Add the mushrooms to the skillet and continue to cook until mushrooms are soft and lightly browned, about 10 minutes. Add stock, sherry, bay leaf, and tomato paste and simmer until liquid is mostly evaporated and ragout has thickened.
Serve immediately over cauliflower cakes, pasta, or other grain. Sprinkle with freshly chopped parsley or drizzle with parsley-infused olive oil.

Serving Size:
12 (½-cup) servings ragout; 2 small cakes

Nutritional Information: Cauliflower Cakes
25 calories; 0.5 g fat; 0 g saturated fat; 110 mg sodium; 5 g carbohydrate; 1.5 g fiber, 1.5 g sugar; 1.5 g protein

Nutritional Information: Ragout
60 calories; 2.5 g fat; 0.5 g saturated fat; 95 mg sodium; 5.5 g carbohydrate; 1 g fiber; 2.5 g sugar; 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious, Appetizer, Vegetarian, General Healthy - Health Conscious, American, Diabetes/prediabetes - Carb Conscious, Recipe Book, Side Dishes

Baked Cauliflower Cakes with Wild Mushroom and Vegetable Ragout

BCBSOK Connect Team — Wed, 13 Apr 2022 18:02:41 GMT

Revision 3 posted to Recipe book by BCBSOK Connect Team on 4/13/2022 6:02:41 PM

Ingredients: Makes 24 small cakes; 2 cakes serving with ½-cup ragout
Cauliflower Cakes

2 small heads cauliflower, cut into florets (about 5 cups)
1 cup chickpea flour
2 teaspoons cumin
1 teaspoon salt
4 scallions, thinly sliced
4 cloves garlic, minced

Ragout

Directions: Cauliflower Cakes

Preheat oven to 375 degrees F. Prepare a baking sheet with cooking spray.
Combine the cauliflower with 4 cups of water in a large pot. Bring to a boil and cook until tender, 3-4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and chop into small florets.
In a large bowl, mix together chickpea flour, cumin, and salt. Add cauliflower, scallions, and garlic and toss until cauliflower is evenly coated with flour mix.
Drop cauliflower mixture by the spoonful onto baking sheet. Bake 30-40 minutes until patties are browned and hold together well.

Directions: Ragout

Place a large, deep skillet over medium heat and add olive oil. Add carrot, onion, celery, and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Clean the mushrooms, trimming or removing tough stems if needed, and cutting into small pieces, if needed. Add the mushrooms to the skillet and continue to cook until mushrooms are soft and lightly browned, about 10 minutes. Add stock, sherry, bay leaf, and tomato paste and simmer until liquid is mostly evaporated and ragout has thickened.
Serve immediately over cauliflower cakes, pasta, or other grain. Sprinkle with freshly chopped parsley or drizzle with parsley-infused olive oil.

Serving Size:
12 (½-cup) servings ragout; 2 small cakes

Nutritional Information: Cauliflower Cakes
25 calories; 0.5 g fat; 0 g saturated fat; 110 mg sodium; 5 g carbohydrate; 1.5 g fiber, 1.5 g sugar; 1.5 g protein

Nutritional Information: Ragout
60 calories; 2.5 g fat; 0.5 g saturated fat; 95 mg sodium; 5.5 g carbohydrate; 1 g fiber; 2.5 g sugar; 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Baked Cauliflower Cakes with Wild Mushroom and Vegetable Ragout

BCBSOK Connect Team — Wed, 09 Jun 2021 23:30:21 GMT

Revision 2 posted to Recipe book by BCBSOK Connect Team on 6/9/2021 11:30:21 PM

Ingredients: Makes 24 small cakes; 2 cakes serving with ½-cup ragout
Cauliflower Cakes

2 small heads cauliflower, cut into florets (about 5 cups)
1 cup chickpea flour
2 teaspoons cumin
1 teaspoon salt
4 scallions, thinly sliced
4 cloves garlic, minced

Ragout

Directions: Cauliflower Cakes

Preheat oven to 375 degrees F. Prepare a baking sheet with cooking spray.
Combine the cauliflower with 4 cups of water in a large pot. Bring to a boil and cook until tender, 3-4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and chop into small florets.
In a large bowl, mix together chickpea flour, cumin, and salt. Add cauliflower, scallions, and garlic and toss until cauliflower is evenly coated with flour mix.
Drop cauliflower mixture by the spoonful onto baking sheet. Bake 30-40 minutes until patties are browned and hold together well.

Directions: Ragout

Place a large, deep skillet over medium heat and add olive oil. Add carrot, onion, celery, and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Clean the mushrooms, trimming or removing tough stems if needed, and cutting into small pieces, if needed. Add the mushrooms to the skillet and continue to cook until mushrooms are soft and lightly browned, about 10 minutes. Add stock, sherry, bay leaf, and tomato paste and simmer until liquid is mostly evaporated and ragout has thickened.
Serve immediately over cauliflower cakes, pasta, or other grain. Sprinkle with freshly chopped parsley or drizzle with parsley-infused olive oil.

Serving Size:
12 (½-cup) servings ragout; 2 small cakes

Nutritional Information: Cauliflower Cakes
25 calories; 0.5 g fat; 0 g saturated fat; 110 mg sodium; 5 g carbohydrate; 1.5 g fiber, 1.5 g sugar; 1.5 g protein

Nutritional Information: Ragout
60 calories; 2.5 g fat; 0.5 g saturated fat; 95 mg sodium; 5.5 g carbohydrate; 1 g fiber; 2.5 g sugar; 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Baked Cauliflower Cakes with Wild Mushroom and Vegetable Ragout

BCBSOK Connect Team — Fri, 15 Mar 2019 15:18:57 GMT

Revision 1 posted to Recipe book by BCBSOK Connect Team on 3/15/2019 3:18:57 PM

Ingredients: Makes 24 small cakes; 2 cakes serving with ½-cup ragout
Cauliflower Cakes

2 small heads cauliflower, cut into florets (about 5 cups)
1 cup chickpea flour
2 teaspoons cumin
1 teaspoon salt
4 scallions, thinly sliced
4 cloves garlic, minced

Ragout

Directions:
Cauliflower Cakes

Preheat oven to 375 degrees F. Prepare a baking sheet with cooking spray.
Combine the cauliflower with 4 cups of water in a large pot. Bring to a boil and cook until tender, 3-4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and chop into small florets.
In a large bowl, mix together chickpea flour, cumin, and salt. Add cauliflower, scallions, and garlic and toss until cauliflower is evenly coated with flour mix.
Drop cauliflower mixture by the spoonful onto baking sheet. Bake 30-40 minutes until patties are browned and hold together well.

Directions:
Ragout

Place a large, deep skillet over medium heat and add olive oil. Add carrot, onion, celery, and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Clean the mushrooms, trimming or removing tough stems if needed, and cutting into small pieces, if needed. Add the mushrooms to the skillet and continue to cook until mushrooms are soft and lightly browned, about 10 minutes. Add stock, sherry, bay leaf, and tomato paste and simmer until liquid is mostly evaporated and ragout has thickened.
Serve immediately over cauliflower cakes, pasta, or other grain. Sprinkle with freshly chopped parsley or drizzle with parsley-infused olive oil.

Serving Size:
12 (½-cup) servings ragout; 2 small cakes

Nutritional Information:
Cauliflower Cakes
25 calories; 0.5 g fat; 0 g saturated fat; 110 mg sodium; 5 g carbohydrate; 1.5 g fiber, 1.5 g sugar; 1.5 g protein

Nutritional Information:
Ragout
60 calories; 2.5 g fat; 0.5 g saturated fat; 95 mg sodium; 5.5 g carbohydrate; 1 g fiber; 2.5 g sugar; 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group