Cauliflower cakes with green yogurt sauce

• small cauliflower↗1

  (600g), cleaned and finely chopped

• garlic clove↗1

  minced

• green onion↗4

  finely sliced

• red chili↗1

  seedless, sliced

• parmesan↗75g g

  (or vegetarian alternative), grated

• lemon↗1

  zest (juice saved for sauce)

• fresh brown breadcrumbs↗150g g

  toasted

• plain flour↗4 tbsp tbsp
• egg↗1

  beaten

• olive oil↗

  spray, for baking

• arugula↗

  salad, for serving

• anchovy↗1

  rinsed and finely chopped

• low-fat mayonnaise3 tbsp tbsp
• Greek yogurt↗200g g
• flat leaf parsley↗½ small pack
• соус Вустершир↗2 tsp
• лимонний сік

  (з вище зазначеного)

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7. Cook the cauliflower in salted water for 5 minutes until tender. Drain, return to the pot to evaporate excess moisture, then transfer to a bowl to cool. Add garlic, green onion, chili, parmesan, lemon zest, 50 g toasted breadcrumbs, flour, egg and some seasoning. Shape 16 cakes, then roll them in the remaining breadcrumbs. Place on a plate and chill for at least 1 hour or overnight before cooking.

2. 2

   To make the sauce, place all ingredients in a food processor or blender. Add a little seasoning and blend to a smooth consistency. Transfer to a serving bowl and set aside. It can be prepared a day ahead of serving.

3. 3

   Generously spray a large baking tray with oil. Arrange the cauliflower cakes and spray them again thoroughly. Bake for 25 minutes until golden and crispy. Serve with the sauce and a little arugula.