Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side.
I omitted the cayenne pepper, and substituted my favorite, garlic powder instead. Next time I think I’ll go with 1/4 tsp garlic powder and 1/4 tsp of my other new favorite, Old Bay seasoning. In place of salt, I used a leftover “beef flavor packet” from a package of raman noodles.
Didn’t have any panko on hand, so I used a cup of regular, unseasoned breadcrumbs instead. The end mixture was very loose and hard to work with, even with making the patties ahead of time and letting them refridgerate for a couple of hours. Next time, I’ll make sure to use panko, and maybe bump that up to a cup too.
I topped each with a slice of american cheese, and put it on a toasted english muffin with everyone’s favorite hamburger toppings. The youngling at almost all of her’s before she realized what was going on. Hubster and I are going to try this again, but instead of american on top I plan on trying something else: putting blue cheese crumbles in the cauliflower mixture, OR the wasaguacinnaise sauce from the other day.
This is of course way low on the glycemic index, even with the panko, if you eat it without the bread. If you want a bun or muffin, there are always the whole grain, high fiber options.
There is cholesteral and milkfat in the cheese…I don’t know if lowfat or some kine of fat free (shudder) cheese would do as well in this recipe or not. Part skim mozzerella might work. Hmmm…mozzerella and gorganzola instead of cheddar shreds….hmmmm