Preheat oven to 400 degrees. To prepare cauliflower, place cauliflower, potato and shallots on a baking sheet. Drizzle 1 1/2 tablespoons of oil over vegetables and toss to coat. Bake at 400 degrees for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until tender, stirring once. Scrape mixture into a bowl. Add fontina cheese, thyme, salt, 1/2 teaspoon pepper and egg, stirring well. Combine panko and parmigiano-reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 patties, each about 1-inch thick, and dredge in panko mixture. Place patties on a baking sheet. Bake at 400 degrees for 25 minutes or until brown, turning once. To prepare sauce, combine sour cream, mayonnaise, parsley, chives, pepper and garlic in a small bowl. To prepare salad, combine spinach, tomatoes, 2 teaspoons of oil and juice, tossing well to coat. Place 1 cup of spinach mixture on each of 4 plates, top with 2 cakes and 1 tablespoon of the sauce and serve.
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Colts Neck, NJ 07722
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