Southwestern Cauliflower Cakes



4 cups bite-size cauliflower florets, (about half a head)
2 eggs
1 tbsp grainy mustard
1 tsp chili powder
1 clove garlic, finely grated or pressed
1/4 tsp each salt and pepper
3/4 cup dried bread crumbs
1/2 cup frozen corn kernels
2 tbsp chopped fresh chives
2 tbsp olive oil
1/3 cup light sour cream

1. In covered steamer basket set over saucepan of boiling water, steam cauliflower until tender, about 5 minutes. Transfer to large bowl. Using potato masher, mash until cauliflower resembles coarse crumbs. Set aside.
2. In separate bowl, whisk together eggs, mustard, chili powder, garlic, salt and pepper. Add cauliflower, bread crumbs, corn and half of the chives; stir until well combined. Shape by 2 tbsp into twelve 1-1/2-inch wide patties.
3. In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, flattening with spatula and turning once, until browned and heated through, about 6 minutes.
4. Top with sour cream and remaining chives.


Yield: 12 cakes

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