- 2 cups of raw, shredded cauliflower
- 1 cup of panko
- ½ tsp of salt
- 1 tsp of Old Bay Seasoning
- 3 tbs of corn starch
- 2 tbs of dried chives
- Zest of ¼ lemon
- 3 tbs of olive oil
- 2 tsp of lemon juice
Topping and sides
- ½ cup of WD Seafood Cocktail Sauce
- Lemon zest
- 1 tbs of chives
- Lemon wedges on the side
Step 1: Pre-heat the oven on 400º and line a baking pan with parchment paper.
Step 2: In a large bowl mix Cauliflower, Panko, Salt, Old Bay Seasoning, corn starch, chives, and lemon zest.
Step 3: Add olive oil one tablespoon at a time. Toss all ingredients and then add lemon juice. Toss and let it sit for 10min to get more consistent.
Step 4: Divide the mix into 6 portions, approximately ½ cup each, with your hands shape the cakes compressing to make it firm and place the cakes on the baking pan,
Step 5: Cook the cakes for 20 minutes. Remove from oven, move to a serving plate.
Step 6: Serve it warm topped with seafood sauce, lemon zest and chives and lemon wedges on the side.
Make it bite size using 1 tbs portions and cook for 15min. Serve as a party appetizer with WD Seafood Cocktail Sauce on the side.