Ree Drummond's Crispy Cauliflower Cakes | The Pioneer Woman

Zesty yogurt sauce adds a creamy balance to Ree's curry-spiced cauliflower fritters! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3qICo6D Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crispy Cauliflower Cakes RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 40 min Active: 35 min Yield: 16 to 20 cakes Ingredients Cauliflower Cakes: 2 cups riced cauliflower 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 tablespoon curry powder 2 teaspoons ground cumin 2 large eggs, beaten 2 green onions, sliced thin 2 cloves garlic, minced Kosher salt and freshly ground black pepper Vegetable oil, for frying Sea salt Yogurt Sauce: 1 cup Greek yogurt 1 lemon, zested and juiced 1 tablespoon minced fresh cilantro, plus more for garnish Kosher salt and freshly ground black pepper Hot sauce, to taste Directions For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate. Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt. For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce. Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyCauliflowerCakes Ree Drummond's Crispy Cauliflower Cakes ​| The Pioneer Woman | Food Network https://www.youtube.com/watch?v=h0L7jAl7fOA