Crispy Cauliflower Cakes with Yogurt Herb Sauce and Arugula Salad | Voskos®

Ingredients

• Cakes:
• 12 ounces cauliflower florets
• 1 (10 ounce) peeled baking potato, cut into 4 wedges
• 2 large shallots, halved lengthwise
• 1½ tablespoons extra-virgin olive oil
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• ½ teaspoon chopped fresh parsley
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 large egg, lightly beaten
• ½ cup panko (Japanese breadcrumbs), lightly toasted
• 2 tablespoons grated Parmigiano Reggiano cheese
• Sauce:
• 2 tablespoons VOSKOS® Plain Greek Yogurt
• 2 tablespoons Lilly Sour Cream
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• Salad:
• 4 cups baby arugula
• ½ cup halved grape tomatoes
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice