Cauliflower Risotto Cakes

• 1 pound cauliflower florets
• 2/3 cup panko (Japanese breadcrumbs)
• 1/4 cup chopped flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 ounces shredded fontina cheese
• 1 large egg
• 2 tablespoons olive oil, divided
• 2 tablespoons canola mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons minced fresh chives
• 1 garlic clove, minced

1. Preheat oven to 400u0b0. Pulse cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400u0b0 for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto reserved from Sweet Onion Risotto with Sauteed Kale, panko, parsley, salt, pepper, fontina cheese, and egg; shape into 8 (3-inch) patties. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties. Combine mayonnaise, lemon juice, chives, and minced garlic. Serve with patties.

cauliflower, flatleaf, kosher salt, black pepper, fontina cheese, egg, olive oil, canola mayonnaise, lemon juice, fresh chives, garlic

Taken from www.myrecipes.com/recipe/cauliflower-risotto-cakes (may not work)