INGREDIENTS
1 lb
Cauliflower florets
2 tsp
Chives, fresh
1/4 cup
Flat-leaf parsley
1
Garlic clove
1 1/2 cups
Risotto reserved from sweet onion risotto with sauteed kale, prepared
1
Egg, large
2 tbsp
Canola mayonnaise
1 tbsp
Lemon juice
1/2 tsp
Black pepper
1/2 tsp
Kosher salt
2 tbsp
Olive oil
2/3 cup
Panko
2 oz
Fontina cheese