People who are close to me know that I tend to take credit for the existence of things or ideas that I might not necessarily have the right to. For instance, I have found myself defending tall claims such as my involvement in the widespread use of the straw, or my invention of the term “FUPA.” If I hear of a band before you, or wear bright blue skinny jeans a season ahead of you, I discovered them and their popularity amongst the general public is a direct result of me. (I am sometimes a real TREAT to be around if you haven’t already figured this out). I get that maybe some of this stuff is a bit extreme… but I’m telling you right now, I INVENTED today’s recipe. “Silly Jenna… everyone who creates a recipe on their own could claim that they ‘invented’ that recipe. You are insane and no you were not the first person to wear jean shorts.” Say what you will. This one is mine. I have seen recipes for cauliflower cakes, fritters, pancakes, etc. but none like this. Therefore, it will go down in history as my invention. You’re welcome.
1 head cauliflower
3 cloves garlic, chopped
1 1/2 cups walnuts
1 cup crumbled feta
3 tablespoons grated Romano
1/8 cup freshly chopped dill
1 tablespoon lemon juice
1. Roughly chop up or break apart the cauliflower, toss with garlic and olive oil in a baking dish and roast at 425 degrees for 20 minutes.
2. Meanwhile, pulse the walnuts in a food processor until crumbled, remove and set aside.
3. Toss the crumbled feta with the dill, romano, lemon juice, salt, and pepper in a large bowl.
4. Pulse roasted cauliflower/garlic in a food processor until chunky. Add to feta mixture and thoroughly combined.
5. Mix in egg and walnut crumbs until the mixture is thick enough to form into patties. (I found that these come out a lot better when made into mini patties but you can certainly make bigger ones as well!)
6. Heat cooking spray in skillet over medium heat and add patties a few at a time. Cook for about 5 minutes on each side or until browned and heated through. Serve warm and enjoy!