Crispy Cauliflower Cakes With Herb Sauce And Arugula Salad

• Cakes:
• 12 ounces cauliflower florets
• 1 (10-ounce) peeled baking potato, cut into 4 wedges
• 2 large shallots, halved lengthwise
• 1 1/2 tablespoons extra-virgin olive oil
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs), lightly toasted
• 2 tablespoons grated Parmigiano-Reggiano cheese
• Sauce:
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise (such as Hellmann's)
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• Salad:
• 4 cups baby arugula
• 1/2 cup halved grape tomatoes
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice

1. Preheat oven to 400u0b0.
2. To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400u0b0 for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 teaspoon pepper, and egg, stirring well.
3. Combine panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in panko mixture. Place patties on baking sheet. Bake at 400u0b0 for 25 minutes or until browned, turning once.
4. To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.
5. To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.

cauliflower, baking potato, shallots, extravirgin olive oil, fontina cheese, thyme, salt, black pepper, egg, cheese, light sour cream, canola mayonnaise, flatleaf, fresh chives, black pepper, garlic, salad, baby arugula, halved grape tomatoes, extravirgin olive oil, lemon juice

Taken from www.myrecipes.com/recipe/cauliflower-cakes-herb-sauce-arugula-salad (may not work)