Roasted Cauliflower Cakes

• 1 head cauliflower, stemmed removed and cut into medium-sized florets
• 1 clove garlic, roughly chopped
• 3 tablespoons extra virgin olive oil, divided
• Salt, to taste
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
• 1 tablespoon flour, plus extra for dredging
• 1 egg, beaten
• 3-4 tablespoons breadcrumbs, plus extra for dredging
• 1/2 head frisee, bottom cut off and leaves separated, roughly chopped
• Juice from 1/2 lemon

1. Preheat oven to 425u0b0F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened.
2. Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, Parmigiano-Reggiano, flour, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round patties (cover and refrigerate 2 patties for later use).
3. Meanwhile, in a medium bowl, combine frisee, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
4. In a medium saute pan, heat remaining 1 tablespoon olive oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown. Transfer patties to a serving plate and top with frisee salad.

cauliflower, clove garlic, extra virgin olive oil, salt, freshly ground black pepper, unsalted butter, freshly grated parmigianoreggiano, flour, egg, breadcrumbs, head frisuee, lemon

Taken from food52.com/recipes/7040-roasted-cauliflower-cakes (may not work)