by Megan Winfrey

Since it's been so nice out lately (in between the rainy days), my daughter and I have been walking to the farmer's market almost every week to get our box and hand pick items from the bins. It's sort of our little ritual, and it gets us out of the house at a crucial time of day when it's hours from bed time but things are starting to go south. This last week's market trip was extra awesome for two reasons. One, my husband got to come with. Two, the CAULIFLOWER. Geez Louise, it's gorgeous! I've been wanting to make these cauliflower cakes for awhile, and really loved the way they turned out!

Cauliflower Skillet Cakes

• 1 large head of cauliflower, broken into chunks
• 2 eggs, beaten
• 2 cups shredded cheese
• 1 cup cubed cheddar
• 1 cup bread crumbs or corn meal
• 1/2 cup diced scallions
• 3 cloves garlic, chopped
• 2 pieces of bacon, cooked and chopped
• 1 tbs. butter
• squeeze of lemon
• salt and pepper

Put 3" of water into a large pot with a vegetable steamer. Add the chunks of cauliflower, bring the water to a simmer, cover, and steam until fork tender, about 15 minutes.

Then, coarsely chop the cauliflower in a food processor or in a large bowl with a potato masher. It should be pretty chunky. Transfer the cauliflower mash into a large bowl, add the egg and mix well. Add the cheese, bread crumbs, scallions, garlic, and bacon. Mix well. Salt and pepper to taste.



Heat a small, non-stick skillet over med-high heat. Add the butter and heat through. Spoon the mixture into the center of the pan and press it out to the edges, creating an even layer. You want it pretty thin so that it will be easier to flip.

Let it cook for about 8-10 minutes, undisturbed. Carefully flip with a wide spatula and let the other side cook for another 8 minutes. Serve out of the pan and top with greens and a dash of lemon juice.