In Sicily, the weather, despite spring, is still quite unstable! There can be sunny and warm days, but unfortunately also humid and gray ones. It so happens that you still find winter season vegetables like broccoli and cauliflower at the fruit and vegetable stalls, which I still crave, but also early spring produce like peas, beans, and zucchini! Lately, after reevaluating the versatility of white cauliflower compared to the local variety, I like to buy it to make my FAKE BÉCHAMEL, which was unexpectedly successful, and these wonderful rösti that I highly recommend! These are truly delightful and super healthy vegetarian burgers, an alternative to Swiss potato rösti! I make them so often that they have become a staple in my kitchen, not least because they are quickly prepared since, believe it or not, the cauliflower is used raw! Exactly, no need to cook it first before mixing it with the other ingredients! You just need to cut it into florets and grate it or chop it in a mixer as I do, and you’re done! Moreover, it is a batter where you don’t need to add breadcrumbs or any kind of flour, just cauliflower rich in vitamins and minerals! So great news for those who are gluten intolerant! You can cook them in a pan with very little oil, but of course, I much prefer baking, which also guarantees the same tasty result! Adding lemon zest to the mixture will give it a really incredible fresh and fragrant note! They will be truly irresistible and will win over the whole family, and the best part is that in just a few simple steps, you will bring to the table a light yet nutritious second course!
Other recipes with cauliflower:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 7 rösti
- Cooking methods: Oven
- Cuisine: Swiss
Ingredients
- 1.75 lbs white cauliflower
- 4 tbsps grated Parmesan cheese
- 2 eggs
- as needed aromatic herbs (mint, basil, parsley, rosemary, chives)
- 1 tsp nutmeg (leveled)
- 1 tsp sweet paprika (leveled)
- 1/4 tsp garlic powder
- 2 tbsps extra virgin olive oil
- 1 lemon (untreated peel)
- as needed salt
- as needed pepper
Tools
- 1 Knife
- 1 Mixing bowl
- 1 Dish towel
- 1 Food processor
- 2 Spoons
- 1 Baking tray
- 1 Parchment paper
Steps
With the help of a knife, cut the cauliflower into florets, then wash them thoroughly under running water and dry them with kitchen paper (fig. 1).
Grate the florets with a large-hole grater or, to speed up, transfer them to a food processor as I did and chop them completely until they are crumbly. Then place them in a mixing bowl and add salt (fig. 2).
Let rest for 30′, then squeeze the cauliflower with a clean dish towel to remove all the residual water (fig. 3).
Put the grated cauliflower back in a bowl and add the aromatic herbs, chopped basil and mint, chives, lemon zest, and salt (fig. 4).
Also add the pepper and nutmeg (fig. 5).
Finish with garlic powder and sweet paprika and stir with a spoon (fig. 6).
Also add the eggs and grated Parmesan cheese (fig. 7).
Mix all the ingredients until you get a soft mixture (fig. 8).
Then with the help of two slightly damp spoons, take portions of the mixture and create pancakes directly on the parchment paper, flattening them with the back of the spoon (fig. 9).
Drizzle them with two tablespoons of oil on top and bake in a preheated oven at 375°F for 30′-35′ or until golden (fig. 10).
Remove from oven and let cool slightly before serving.
And voilà… your cauliflower rösti with lemon zest are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the cauliflower rösti in the fridge in suitable containers for 2-3 days.
