Warm Cauliflower Parmesan Cakes with Lemon Chicken, Whipped Ricotta and Crunchy Cucumber Radish Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Spread the cauliflower on the tray, toss it with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper, and roast for 18 minutes at 220 °C / 425 °F until tender and lightly golden.

3. 3

   Meanwhile, combine the cucumber, radishes, and red onion in a bowl. Add 1 tbsp lemon juice, the honey, 1 tbsp olive oil, and a pinch of salt and pepper. Toss well and set aside so the flavors can develop.

4. 4

   In another bowl, mix the ricotta, plain yogurt, half of the dill, the finely grated zest of half the lemon, 1 grated garlic clove, and a pinch of salt. Stir until smooth and set aside.

5. 5

   Season the chicken strips with the Dijon mustard, 1 tbsp lemon juice, the parsley, 1 tbsp olive oil, the chopped garlic clove, 1/2 tsp salt, and black pepper to taste.

6. 6

   When the cauliflower is ready, let it cool for 5 minutes and chop it finely. Transfer it to a bowl and mix with the grated Parmesan, egg, breadcrumbs, all-purpose flour, the remaining dill, 1/4 tsp salt, and black pepper. Form 8 compact cakes.

7. 7

   Heat a large nonstick skillet over medium heat with 1 tbsp olive oil. Cook the cauliflower cakes for 3 to 4 minutes per side until golden and set. If desired, keep them warm in the oven at 95 °C / 200 °F.

8. 8

   In the same skillet, cook the chicken over medium-high heat for 6 to 8 minutes, stirring once or twice, until browned and cooked through.

9. 9

   To serve, divide the cakes among plates, add a generous spoonful of whipped ricotta on top or alongside, arrange the lemon chicken over or beside them, and finish with the crunchy cucumber-radish salad. Grate the remaining lemon over the top if you want an extra fresh finish.