Crispy Cauliflower and Ricotta Patties with Balsamic Onions, Creamy Lentils, and Sage Oil

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss with 2 tablespoons olive oil, sweet paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 20 minutes, until tender with golden edges. Let cool for 10 minutes.

2. 2

   2. Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the red onion and a pinch of salt, and cook for 10 minutes, stirring often. Add the balsamic vinegar and cook 5 minutes more, until the onion is soft, glossy, and lightly caramelized. Set aside.

3. 3

   3. In a medium saucepan, melt the butter with 1 tablespoon olive oil over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds. Add the cooked lentils, vegetable broth, cooking cream, ground cumin, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper to taste. Cook for 8 to 10 minutes, stirring occasionally, until creamy. Adjust the seasoning and keep warm.

4. 4

   4. For the sage oil, heat 2 tablespoons olive oil in a small skillet over low heat. Add the sage leaves and the sliced garlic clove. Cook for 1 to 2 minutes, until the sage is crisp and the garlic is just lightly golden. Remove from the heat and set aside.

5. 5

   5. Finely chop the roasted cauliflower with a knife or lightly mash it in a large bowl. Add the ricotta, breadcrumbs, grated Parmesan, egg, lemon zest, chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt, and black pepper. Mix well until you have a moldable mixture. Shape into 8 compact patties.

6. 6

   6. Lower the oven temperature to 200 °C / 400 °F. Place the patties on a lightly oiled tray or lined baking sheet, brush or drizzle with a little of the remaining oil, and bake for 15 minutes. Carefully flip them and bake 10 minutes more, until golden and crisp on the outside.

7. 7

   7. Spoon the creamy lentils onto shallow bowls or plates. Arrange the cauliflower patties on top, add the balsamic onions, and finish with the sage oil, crispy sage leaves, and the golden garlic from the pan.

8. 8

   8. Serve hot, with extra black pepper if desired. Each bite should include lentils, patty, balsamic onion, and a few drops of the aromatic oil.