I made broccoli rabe two nights ago for dinner along with cauliflower feta cheese cakes. The cauliflower cakes, delicious, the broccoli rabe, bitter. I know I have had broccoli rabe before and liked it, remembering there to be a slightly bitter taste, but nothing like what I tasted from making it on my own. I need help! What is the key to making broccoli rabe? I even went off Giada’s recipe from the Food Network!
I cut the stems of the broccoli rabe and boiled it for 2 to 3 minutes. I placed it in a bath of ice-cold water. Next, I sauted it in olive oil and minced garlic for 7 minutes or so, adding salt and pepper. The broccoli was very bitter and the only thing that helped was sprinkled sun-dried tomatoes and nuts.
Cauliflower Cakes inspired from Joe’s Grandma
- 1 head of cauliflower chopped and boiled until softened
- 1/4 cup feta cheese (used sun-dried tomato and basil)
- 1/4 cup flour – more if needed
- 1 egg white for binding
- onion, garlic powder to taste
- Mash cauliflower in large bowl with hand-held potato masher.
- Add rest of ingredients and mix well.
- If mixture is too sticky, slowly add more flour.
- Heat olive oil in pan on medium high heat (make sure it is hot!)
- Make 1/4 cup sized patties and gently place in pan.
- Let patties brown before flipping (up to 5 minutes on each side)
- Serve with favorite side dish – probably not broccoli rabe!