There were a few florets and a lot of stem left on a head of Cauliflower in the fridge and a few frozen cauliflower florets in the freezer. I ground them in a mini food processor to a crumb consistency in anticipation of the next meal, but I needed to run to the city and commit a few errands. To prevent the pulverized cauliflower from discoloring from oxidation I dumped the water out of the spray bottle I keep on the counter and replaced it with vinegar to spray on the cauliflower before covering the bowl with plastic wrap and sticking it in the refrigerator.
When I returned home to prepare the next meal I added chopped onion, onion powder, garlic powder, celery seeds, Italian herbs (oregano, marjoram, thyme, basil, rosemary, sage), kosher salt and an egg.
When the above ingredients were well mixed I grated Manchego cheese into the bowl and added bread crumbs to get a consistency that could be formed into patties.
Just for kicks I hollowed out a couple of jalapeños and stuffed them with the cauliflower mixture and baked them in the Cuisinart Oven Central.
I formed the rest of the cauliflower mix into patties and baked them at 350ºF with convection fan and flipped them one time.
The accompanying salad consisted of red Russian kale and arugula thinned from the garden, grape tomatoes and leftover marinated beet salad.
This is the kind of meal you can feel good about eating. The cauliflower patties were delicious. We devoured every one of them.