Ree Drummond’s Crispy Cauliflower Cakes | The Pioneer Woman | Food Network

Zesty yogurt sauce adds a creamy balance to Ree’s curry-spiced cauliflower fritters!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Crispy Cauliflower Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 35 min
Yield: 16 to 20 cakes

Ingredients

Cauliflower Cakes:

2 cups riced cauliflower
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon curry powder
2 teaspoons ground cumin
2 large eggs, beaten
2 green onions, sliced thin
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Sea salt

Yogurt Sauce:

1 cup Greek yogurt
1 lemon, zested and juiced
1 tablespoon minced fresh cilantro, plus more for garnish
Kosher salt and freshly ground black pepper
Hot sauce, to taste

Directions

For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.

Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.

For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.

Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

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Ree Drummond’s Crispy Cauliflower Cakes ​| The Pioneer Woman | Food Network

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