Shaved Brussels Sprouts Over Crispy Cauliflower Cakes
Serves: 6 servings
  • 2 - 1 pound bags of frozen cauliflower florets
  • 1 cup gluten-free bread crumbs
  • ½ cup finely grated Parmesan cheese
  • 2 eggs
  • 1 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon pepper
  • ¾ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pound Brussels sprouts, tough stem ends trimmed
  • ½ pound applewood smoked bacon, cooked and chopped
  • 2½ ounces (heaping ½ cup) walnut halves, toasted
  • ¼ cup capers, drained
  • ¼ cup shaved Parmesan cheese
  1. Preheat oven to 425 degrees.
  2. Place the cauliflower, along with 2 Tablespoons of water, in a ceramic or glass casserole dish and cook in the microwave, on high, for 17 minutes. Let sit for 10 minutes.
  3. Using a potato masher (or the tines of a fork) mash and break apart the cauliflower until only small pieces remain.
  4. Once the cauliflower is cool enough to handle, place it on a clean dish towel or piece of cheese cloth and twist it tightly into a ball to wring out all the water. Transfer to a large bowl and add the bread crumbs, Parmesan, eggs, garlic, Italian seasoning and pepper. Mix well and form into 6 patties (about ½ inch thick).
  5. Bake on a parchment or silicone lined baking sheet on the bottom rack of the oven for 25 minutes.
  6. Whisk together the olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Set aside.
  7. Shred the Brussels sprouts in a food processor using the slicing blade on one of the thinnest settings (I used 1 mm). Transfer to a large mixing bowl and add the bacon, capers, and walnuts. Re whisk the dressing and pour over the salad. Toss to combine all the ingredients.
  8. Place the cauliflower cakes (bottom, crispy side up) on a plate and pile on the salad.
  9. Serve with shaved Parmesan cheese.
Recipe by Queen of My Kitchen at