Name: Cauliflower Cakes
Total time: 2 h
Ingredients: 1 head cauliflower (2 pounds), cored and cut into 1-inch florets; 1/4 cup vegetable oil; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; Salt and pepper; 4 ounces goat cheese , softened; 2 scallions , sliced thin; 1 large egg , lightly beaten; 2 garlic cloves , minced; 1 teaspoon grated lemon zest , plus lemon wedges for serving; 1/4 cup all-purpose flour

Why This Recipe Works

Since cauliflower is a frequent addition to curries, we turned to warm spices such as turmeric, coriander, and ground ginger for our flavor base. To ensure that the flavor of the cauliflower stood up to all those additions, and to drive off excess moisture that would otherwise make our cakes fall apart, we cut the cauliflower into florets and roasted them until they were well browned and tender. Next we needed a binder to hold the shaped cakes together. Egg and flour are standard additions, but we also added some goat cheese to provide extra binding, creaminess, and tangy flavor. Although these cakes held together, they were very soft and tricky to flip in the pan. Refrigerating the cakes for 30 minutes before cooking them proved to be the best solution. Chilled, these cakes transferred from baking sheet to skillet without a problem and were much sturdier when it came time to flip them.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss cauliflower, 1 tablespoon oil, turmeric, coriander, ginger, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl. Transfer to aluminum foil–lined rimmed baking sheet and roast until cauliflower is well browned and tender, about 25 minutes. Let cool, then transfer to large bowl.

Line clean rimmed baking sheet with parchment paper. Mash cauliflower coarsely with potato masher. Stir in goat cheese, scallions, egg, garlic, and lemon zest until well combined. Sprinkle flour over mixture and stir to incorporate. Using wet hands, divide mixture into 4 equal portions, pack gently into ¾-inch-thick cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.

Heat remaining 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Gently lay cakes in skillet and cook until deep golden brown and crisp on both sides, 10 to 14 minutes, flipping gently halfway through cooking. Drain cakes briefly on paper towels. Serve with lemon wedges.