Cauliflower Cakes

Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment paper for easier clean-up. Set aside.

Break apart the head of cauliflower into large pieces and place in a medium sized microwave safe bowl. Add about 2″ of water into the bowl, place a dinner plate or plastic wrap over the top of the bowl, put it into the microwave and steam it until just tender, about 10 minutes. Remove bowl from microwave and let it cool slightly.

In a food processor, pulse steamed cauliflower until coarsely ground. Move it to a large mixing bowl. Add eggs, onions, cheese, breadcrumbs and seasonings. Give that a thorough mixing.

Place a 3″ wide biscuit cutter on the lined baking sheet and scoop about a 1/4 cup heaping scoop of the cauliflower mixture into the biscuit cutter. Flatten with a spoon. Remove the biscuit cutter ring and place it next to the first patty. Continue this process until all the cauliflower is gone.

Put pan into the heated oven. Bake for 20-25 minutes until golden on the bottom and edges. Remove from oven and allow them to cool on the baking sheet for a few moments. Move to a wire rack to cool. Serve hot or room temperature. Delightful with tartar sauce.