Hope everyone is doing their part of distancing themselves in this very difficult times. I realize how hard it’s been. Unfortunately this will be my last article for awhile. I’ll be on a little hiatus. I’m hoping when I come back things will be better than normal. People know how to reach me if you have any questions about cooking, the office, or just to say hi, LOL. I’ve been trying to eat healthier and walk with our new addition, Sunny. We both have been enjoying the warmer weather.

Cauliflower cakes are made with frozen cauliflower rice which you can buy anywhere. You can use it in soups, as well; it’s really, really good.

OK, this is your list: one bag of frozen cauliflower rice; the bag I used was 12 ounces, three eggs, half of a sweet onion, a couple of scallions, a cup of mozzarella (and I had some leftover Monterey jack). Use whatever you have for spices. I love the onion salt from Trader Joe’s that my girls bought me ... it’s awesome ... just a couple of shakes for both, two tablespoons of mayo or sour cream, whatever you have in your fridge, and a half cup of gluten free Chex mix just to help it bind everything together.

All you do is mix all your ingredients well and make your patties. You can make five good-sized patties with this amount. Now, in a Teflon pan, add some EVO on medium high and cook your patties. Cook them for a good five to eight minutes on each side. You want them good and crispy. I had two of these for lunch and it was plenty for me. They also will make a wonderful side dish with a piece of fish, chicken or steak you name it – something other than a potato.

I want to thank all of you for the ongoing support and praise. Please stay safe and always be kind. Until next time my friends, peace out. Live, laugh and always love.