Spinach Cauliflower Parmesan Cakes

If you like spinach and you like cauliflower and you love cheesy parmesan and you love EASY - Spinach Cauliflower Parmesan Cakes is the perfect recipe for you. Delicious!


VERY tasty and oh-so-easy to make! I use fresh spinach leaves and fresh cauliflower but you can substitute frozen chopped spinach, thawed, drained and squeezed and frozen cauliflower as well. Try it with spinach and broccoli too – also delish!

INGREDIENTS
1 1/2 cups fresh spinach leaves, packed
1/2 head cauliflower, cleaned and broken into flowerets
1/2 cup ricotta cheese OR cottage cheese (you can use low fat)
1/2 cup finely shredded Parmesan cheese

2 large eggs, beaten
2 heaping tablespoons of flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 tsp dried oregano OR you can use fresh leaves
5-6 fresh basil leaves
2 cups prepared tomato sauce (you can use jarred spaghetti sauce or blend tomatoes, basil, lemon, olive oil and garlic together in a blender).

PREPARATION
Place all of the ingredients EXCEPT the tomato sauce into a food processor and whizz. If you don't have a food processor then chop the veggies really finely and mix all ingredients together.

Prepare a 12-cup muffin tin – grease each muffin cup and use paper liners or just use silicon muffin liners (you don't need to grease) – the little spinach cauliflower parmesan cakes pop right out when they're done!

Bake (375F, 180C) for 1/2 an hour or until golden on top. Serve with the heated tomato sauce on the side. These are absolutely DE-LISH-OUS!! And SIMPLE!

If you want to make this gluten free, you can use any type of flour you wish – try brown rice flour or buckwheat flour or chick pea flour (also known as gram or garbanzo flour) – all available at your health food store and in many supermarkets.

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