Southwestern Baked Cauliflower Cakes

Put a large pot with 8 to 12 cups of water, salted heavily, on to boil. Wash the cauliflower and cut off the green bits or any brown bits clinging to the top.

Cut the cauliflower into two-to-four parts, however much it takes to have it stack easily into the water.

When your water is boiling, put the cauliflower in and allow to continue cooking until the cauliflower is cooked through. It’s done when it is soft. Then, drain out the water and put the cauliflower into a bowl.

At this time, preheat your oven to 400 degrees Farenheit and spray non-stick spray on your baking sheet.

Using a fork or masher, mash the cauliflower until it is fairly even looking. Add in garlic, hot sauce, chili powder, cumin, whole-wheat flour, and eggs. Add a bit of water to your desired texture (we like ours a touch dry, so we used less water). Mash together until completely mixed.

Using your 1/2 cup measure (or a nice big spoon), scoop up that cauliflower batter and put it down on your baking sheet, with at least a half inch of room in between them.

When you’re done, brush a little olive oil across the top of each cake.

Cook for 10-13 minutes, then remove from oven, brush olive oil on the tops again, put back in the oven for 10 more minutes… ta-da!! Cauliflower cakes!

Cover with your favorite salsa, some cheese and/or sour cream if you like, a little cilantro on top and voila! You are done.

While my husband and I ate these as a whole meal, I think they’d probably work better as a side dish, especially if you have kids. The whole wheat flour does make them very filling, though!