Crispy cauliflower rice and parmesan cakes with chive avocado cream and confit tomatoes

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the cherry tomatoes on a small baking tray, add 30 ml (2 tbsp) olive oil, 1 sliced garlic clove, the thyme leaves, 1/4 tsp salt, 1/4 tsp black pepper, and the red pepper flakes if using. Toss and roast for 22 to 25 minutes, until soft and lightly caramelized.

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   2. While the tomatoes roast, place the riced cauliflower in a microwave-safe bowl and cook for 3 minutes to soften slightly; alternatively, dry-sauté it in a skillet for 4 minutes. Let it cool for 5 minutes, then wrap it in a clean towel and squeeze out as much moisture as possible.

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   3. Place the grated potato in another clean towel or between several layers of paper towel and squeeze well to remove excess liquid. This helps the cakes become crisp.

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   4. In a large bowl, combine the drained cauliflower, grated potato, beaten eggs, grated parmesan, rice flour, half of the chopped chives, 1 grated garlic clove, lemon zest, 1/2 tsp salt, and 1/2 tsp black pepper. Mix until evenly combined.

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   5. Shape the mixture into 8 compact cakes of equal size using your hands or a measuring cup. If the mixture feels too wet, let it rest for 5 minutes so the rice flour can absorb some moisture.

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   6. Heat a large nonstick skillet over medium heat with 30 ml (2 tbsp) olive oil. Cook the cakes in batches for 4 to 5 minutes per side, until deeply golden and firm. Transfer to a tray and keep warm in the oven at 120 °C / 250 °F if needed.

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   7. For the cream, place the avocado, Greek yogurt, 15 ml (1 tbsp) lemon juice, the remaining chives, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper in a blender or food processor. Blend until smooth and creamy. Adjust salt if needed.

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   8. Serve two cakes per portion, topped or sided with the chive avocado cream, then finish with the confit tomatoes and their juices. If desired, add a little extra grated parmesan and lemon zest just before serving.