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Ingredients: Makes 24 small cakes; 2 cakes serving with ½-cup ragoutCauliflower Cakes
2 small heads cauliflower, cut into florets (about 5 cups)1 cup chickpea flour2 teaspoons cumin1 teaspoon salt4 scallions, thinly sliced4 cloves garlic, minced
2 tablespoons olive oil2 carrots, finely chopped1 onion, finely chopped1 celery stalk, finely chopped5 cloves garlic, minced1 ¾ pounds wild mushrooms (any combination)1 ½ cups vegetable stock2/3 cup sherry1 bay leaf1 tablespoon tomato pasteSalt and pepper, to tasteChopped fresh parsley, for garnish, or parsley-infused olive oil
Serving Size: 12 (½-cup) servings ragout; 2 small cakes
Nutritional Information:Cauliflower Cakes25 calories; 0.5 g fat; 0 g saturated fat; 110 mg sodium; 5 g carbohydrate; 1.5 g fiber, 1.5 g sugar; 1.5 g protein
Nutritional Information:Ragout60 calories; 2.5 g fat; 0.5 g saturated fat; 95 mg sodium; 5.5 g carbohydrate; 1 g fiber; 2.5 g sugar; 2.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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