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Cauliflower Patties

Name: Cauliflower Patties
Prep time: 35 min
Total time: 35 min
Yield: 14
Cuisine: Mexican
Ingredients: 2 lb plum (Roma) tomatoes (9 to 10 medium); 2 serrano chiles, seeded if desired; 2 cloves garlic, peeled; 1/2 medium onion, cut into 4 pieces; 1 teaspoon tomato bouillon granules with chicken flavor; 1/2 teaspoon salt; 1 cup Progresso™ chicken broth (from 32-oz carton); 1 teaspoon vegetable oil; 4 eggs, separated; 1 bag (1 lb) frozen cauliflower florets, thawed, well drained and chopped; 1/3 cup Gold Medal™ all-purpose flour; 1/2 cup shredded Manchego or asadero cheese (2 oz); 2 to 3 tablespoons vegetable oil

Prep 35 min
Total 35 min
Ingredients 13
Servings 14

Ingredients

2 lb plum (Roma) tomatoes (9 to 10 medium)
2 serrano chiles, seeded if desired
2 cloves garlic, peeled
1/2 medium onion, cut into 4 pieces
1 teaspoon tomato bouillon granules with chicken flavor
1/2 teaspoon salt
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon vegetable oil
4 eggs, separated
1 bag (1 lb) frozen cauliflower florets, thawed, well drained and chopped
1/3 cup Gold Medal™ all-purpose flour
1/2 cup shredded Manchego or asadero cheese (2 oz)
2 to 3 tablespoons vegetable oil

Directions

1

In blender, place half each of the tomatoes, chiles, garlic, onion, bouillon granules, salt and broth. Cover; blend on high speed 30 to 45 seconds or until smooth. Repeat with remaining tomatoes, chiles, garlic, onion, bouillon granules, salt and broth.
2

In 3-quart saucepan, heat 1 teaspoon oil over medium heat. Add both batches of tomato mixture; cook about 5 minutes, stirring occasionally, until heated.
3

In medium bowl, beat egg whites with electric mixer on high speed 2 to 3 minutes or until soft peaks form. In small bowl, beat egg yolks until blended. Gently fold egg yolks into beaten egg whites. In large bowl, place cauliflower. Add flour; stir to coat. Stir in cheese. Gently stir in egg mixture until well mixed.
4

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Working in batches (and adding remaining oil to pan as needed), pour cauliflower mixture by 1/4 cupfuls into pan. Cook 2 to 3 minutes until golden brown. Turn patties; cook 2 to 3 minutes longer or until golden brown and thoroughly cooked.
5

Return patties to skillet. Pour tomato mixture over patties. Cook over medium-low heat about 5 minutes or until thoroughly heated.