Please enter the email you’re using for this account.
Use these savory, low-carb, and gluten-free patties to build a flavorful, filling, and beautiful salad. Yields 7-8 patties
2 to 3 tablespoons Tonnelli Avocado or olive oil, divided
1 onion, chopped
1 (16-ounce) bag cauliflower rice or 4 cups riced Beleaves Cauliflower
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon black pepper, to taste
2 tablespoons Tuscanini Balsamic Vinegar
3 tablespoons Gefen Olive Oil
1 teaspoon Gefen Honey
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, or more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 box baby arugula
1 package smoked salmon slices
Heat one tablespoon oil in a large sauté pan over medium heat. Sauté chopped onion until golden brown, then transfer to a large bowl and set aside.
Using the same pan, heat another tablespoon oil and add cauliflower rice. If needed, add an additional tablespoon oil. Sauté until softened, about five minutes.
Transfer cauliflower to the bowl with the sautéed onions. Add eggs, salt, paprika, garlic powder, and black pepper and mix to combine.
Heat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper. Place a three-inch round cookie cutter at one end of the sheet and fill with 1/4 cup of the cauliflower mixture. Pat the mixture down slightly with the back of the spoon inside the mold, then gently lift the cookie cutter to remove. Repeat with the remaining mixture, leaving about one inch of space between each patty.
Bake for 10–12 minutes, until slightly crispy and golden brown. Serve the same day or refrigerate and warm before serving. Can also be served room temperature.
Styling and Photos by Heather Winters
How Would You
Rate this recipe?
Please log in to rate
Reviews