Light Cauliflower Rice Cake

17/11/2023

Here is a light version of the cauliflower rice cake, a tasty and healthy dish.

Ingredients

200 g of brown rice
1 medium cauliflower
1 onion
2 cloves of garlic
1 egg (optional, can be omitted for a vegan version)
40 g of grated Parmesan cheese (optional, can be replaced with nutritional yeast flakes for a vegan version)
Salt and pepper to taste
Aromatic herbs to taste (e.g., thyme, rosemary)
Breadcrumbs for breading (optional)
Extra virgin olive oil

Preparation

Start by washing the cauliflower and breaking it into florets. Boil in salted water for about 10-15 minutes or until soft. Drain and let cool.
Cook the brown rice in boiling salted water according to the package instructions. Once cooked, drain and let it cool.
In the meantime, finely chop the onion and garlic.
In a pan, sauté the chopped onion and garlic with a drizzle of extra virgin olive oil until golden brown.
Take the boiled cauliflower and mash it with a fork or blend it with a mixer until you get a purée.
In a large bowl, mix the cooked brown rice with the cauliflower purée. Add the egg (if using), grated Parmesan cheese, chopped aromatic herbs, salt, and pepper. If the mixture is too moist, you can add some breadcrumbs to help bind it together.
Shape the mixture into small cakes. If desired, you can coat them in breadcrumbs for a crispier crust.
Arrange the cakes on a baking tray lined with parchment paper and lightly drizzle them with extra virgin olive oil.
Bake in a preheated oven at 200 °C for about 20-30 minutes or until the cakes are golden and crispy on the surface.
Let cool slightly before serving.

Curiosity

Cauliflower is a very versatile vegetable in the kitchen and is highly appreciated in the wellness world for its nutritional properties. Rich in vitamins and antioxidants, it lends itself to numerous culinary preparations and, in this case, makes the rice cake lighter and more digestible.

For an even lighter version, you can also steam cook the cakes or pan-fry them with a bit of non-stick oil, thus avoiding the crust that forms in the oven.