Cauliflower and Almond Cakes with Whipped Feta, Roasted Grapes, and Thyme

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the cauliflower in a food processor and pulse until it resembles fine couscous. Transfer it to a microwave-safe bowl or steamer and cook for 4 to 5 minutes until tender. Let it cool slightly, then wrap it in a clean towel and squeeze out as much moisture as possible.

3. 3

   Meanwhile, toss the red grapes with 1 tablespoon olive oil, the balsamic vinegar, 1 sliced garlic clove, half of the fresh thyme, a pinch of salt, and some black pepper. Spread on the tray and roast for 15 to 18 minutes at 220 °C / 425 °F until juicy and lightly caramelized.

4. 4

   In a large bowl, combine the drained cauliflower, ground almonds, grated Parmesan cheese, eggs, red onion, 1 grated garlic clove, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining fresh thyme. Mix well until you have a moldable mixture.

5. 5

   Shape the mixture into 8 compact cakes of equal size. If the mixture feels too soft, let it rest for 5 minutes so the almonds absorb some moisture.

6. 6

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side until deeply golden. Transfer them back to the tray and bake for 8 minutes at 220 °C / 425 °F to finish cooking through.

7. 7

   For the cream, blend the feta cheese, plain Greek yogurt, lemon juice, lemon zest, and 1 teaspoon olive oil until smooth and creamy.

8. 8

   Spread the whipped feta cream onto plates, top with the warm cakes, and spoon over the roasted grapes and their juices. Finish with fresh parsley and, if desired, an extra twist of black pepper before serving.