Cauliflower and Leek Cakes with Halloumi Center, Lemon Yogurt, and Toasted Almonds

Name: Cauliflower and Leek Cakes with Halloumi Center, Lemon Yogurt, and Toasted Almonds
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.1 lb cauliflower; 6.3 oz leek; 5.6 oz halloumi; 3/4 cup breadcrumbs; 1/3 cup grated Parmesan cheese; 2 eggs; 2 cloves garlic; 1/3 cup sliced almonds; 3/4 cup plain Greek yogurt; 1 lemon; 1/4 cup fresh parsley; 3 tbsp fresh chives; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp sweet paprika

An original vegetarian dish of golden cauliflower and leek cakes with a soft halloumi center, served over lemon yogurt and finished with toasted almonds and fresh herbs. It offers contrasting textures, fresh flavor, and an elegant presentation for lunch or dinner.

30 minPrep

30 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g cauliflower (en floretes small)
180 g leek (solo the parte blanca and verde clara, sliced finas)
160 g halloumi (cut en 8 cubes iguales)
70 g breadcrumbs (preferiblemente fino)
30 g grated Parmesan cheese (freshly grated)
2 units eggs (lightly batidos)
2 cloves garlic (chopped finely)
35 g sliced almonds (for tostar)
180 g plain Greek yogurt (for the base)
1 unit lemon (zest fina and 2 tbsp/30 ml of juice)
15 g fresh parsley (chopped)
10 g fresh chives (chopped fino)
45 ml olive oil (divided)
5 g salt (or to taste)
2 g black pepper (freshly ground)
2 g sweet paprika (for profundidad of sabor)

Nutrition facts

per serving

389 kcal

Calories

19 g

Protein

23 g

Carbs

25 g

Fat

4 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree Nuts

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Place the cauliflower and leek on the tray, toss with 1 tbsp / 15 ml olive oil, half the salt, and a little black pepper. Roast for 20 minutes, stirring halfway through, until the cauliflower is tender and the leek is lightly golden.
2
2. While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden. Set aside.
3
3. In a small bowl, mix the Greek yogurt with the lemon zest, 1 tbsp / 15 ml lemon juice, 1 tbsp parsley, a pinch of salt, and a little black pepper. Chill until ready to serve.
4
4. Transfer the roasted cauliflower to a large bowl and mash it with a fork or potato masher until textured but not completely smooth. Add the roasted leek, minced garlic, breadcrumbs, Parmesan, eggs, sweet paprika, half the chives, the remaining parsley, 1 tbsp / 15 ml olive oil, the rest of the salt, and black pepper to taste. Mix well.
5
5. Divide the mixture into 8 portions. Take one portion, flatten it in your hand, place one cube of halloumi in the center, and close it to form a compact cake. Repeat with the remaining portions and halloumi.
6
6. Heat 1 tbsp / 15 ml olive oil in a large nonstick skillet over medium heat. Brown the cakes for 3 minutes per side, working in batches so the pan is not overcrowded.
7
7. Return the browned cakes to the tray and bake for 8 to 10 minutes more at 200 °C / 400 °F so the halloumi center softens and the inside sets.
8
8. Toss the remaining chives with 1 tbsp / 15 ml lemon juice over the hot cakes. Spread lemon yogurt on each plate, place two cakes per serving on top, and finish with the toasted almonds.
9
9. Adjust with more black pepper if desired and serve hot or warm.
10
10. For a brighter presentation, add a little extra lemon zest on top just before serving.

Chef tips

Drain or dry the roasted cauliflower well if it releases moisture; this helps the cakes hold their shape. If the mixture feels too soft, add 1 to 2 extra tablespoons of breadcrumbs before shaping.

Substitutions

You can substitute halloumi with firm panela cheese or low-moisture mozzarella cubes for a meltier center. Parsley can be swapped for dill or cilantro for a different flavor profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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