Cauliflower ham cakes
Uncooked cauliflower rice
2 tbsp(s), chopped
Cooked lean ham
2 oz, finely chopped
Reduced-fat cheddar cheese
1 oz, shredded (1/4 cup)
1 large, lightly beaten
½ cup(s), halved
Low-fat balsamic vinaigrette salad dressing
- Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 2 minutes. Uncover and stir in scallions and ham. Cool slightly, about 2 minutes. Stir in cheese, salt, pepper, and egg.
- Heat a large nonstick skillet over medium-low heat. Divide cauliflower mixture into 2 equal portions. Coat pan with nonstick spray. Shape each portion of mixture into a ball (mixture will be loose but will firm up as it cooks) and place in pan. Flatten gently to form patties. Coat tops of patties with nonstick spray. Cook until browned on bottom, 5 to 6 minutes. Carefully turn patties over and cook until browned on bottom, 5 to 6 minutes. Remove pan from heat.
- In a medium bowl, combine arugula, tomatoes, and vinaigrette and toss gently. Serve salad with cauliflower cakes.
- Serving size: 2 cauliflower cakes and 2 cups salad