Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

To toast the panko, place it in a large skillet and cook over medium heat for 3 minutes or until it is lightly browned, stirring frequently.
Preheat the oven to 400 degrees.To make the patties, place the cauliflower, potatoes, and shallots on a baking sheet. Drizzle the vegetables with 1 1/2 tablespoons of oil; toss to combine. Bake at 400 ° C for 35 minutes or until cooked through, stirring once. Place the cauliflower mixture in a food processor; chop 10 times or until it is crushed. Transfer the mixture to a bowl. Add the minced meat, thyme, salt, 1/2 teaspoon pepper and egg, mixing well.Combine panko and parmesan reggiano in a shallow bowl. With wet hands, shape the cauliflower mixture into 8 patties (1-inch thick); roll in the panko mixture. Place the patties on a baking sheet. Bake at 400 ° C for 25 minutes or until they are lightly browned, turning once.To make the sauce, combine the sour cream and the following 5 ingredients (with the addition of garlic) in a small bowl.To make the salad, combine the arugula, tomatoes, 2 teaspoons of oil and juice; mix well to coat. Place 1 cup of the arugula mixture on each of the 4 plates; top with 2 brownies and 1 tablespoon of the herb sauce.