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1 head cauliflower, cut into florets, trimmed of as much of the stems off as close as possible
2 large russet potato, peeled and cut into 1″ cubes boiled and mashed
1/4 cup sour cream
1 clove of chopped garlic minced fine
1/2 teaspoon garlic powder, oregano, parsley, and basil
3 tablespoons grated parmesan cheese
1/2 teaspoon each, salt and pepper
1 container or package of Italian flavored breadcrumbs or panko
Fill a large pot with water and boil cauliflower and potatoes till tender. Drain well and add to a large bowl. Add sour cream, parmesan, herbs, garlic, salt, and pepper, and add to the food processor, heavy-duty mixer with a flat beat bar or even by hand until smooth and well-combined but still a little chunky.
Roll into Italian flavored breadcrumbs.
Drop on a piece of parchment paper in mounds. You can also place them into oil sprayed cupcake tins topped with Italian flavored breadcrumbs. Bake at 350 degrees till browned and crispy on top.
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