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You are here Home » Quinoa-Cauliflower Cakes with Herbed Brazil Nut Cream

17 Comments · March 9, 2015

Quinoa-Cauliflower Cakes with Herbed Brazil Nut Cream

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These vegan and gluten-free crispy quinoa-cauliflower cakes with herbed brazil nut cream are the perfect light lunch or appetizer. They're served with a dollop of herbed brazil nut cream that takes the flavors to soaring new heights.

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

Golden.

Baked.

Crunchy on the outside.

Light and fluffy on the inside.

Slather-worthy.

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

To make the cakes, you'll combine cooked quinoa, grated cauliflower, oat flour, a chia egg, chives, lime juice, olive oil, sesame oil, garlic, and chili flakes. You'll scoop the mixture by the quarter cup, form into patties, place on a pan, and bake for 30 to 40 minutes. The cakes come out of the oven crispy and golden on the outside and light and tender on the inside.

While the cakes are baking, you'll make the herbed brazil nut cream by adding soaked brazil nuts, water, chives, cilantro, garlic, lime juice, apple cider vinegar, and sea salt to a blender. The mixture takes a bit of scraping and several minutes to come together, but the result is a creamy, zesty, and tangy sauce that draws out the flavors in the quinoa-cauliflower cakes. Plus, brazil nuts are one of the few alkaline nuts, and they're packed with vitamin e, selenium, and thiamin.

I like to serve the cakes with a pretty smear of the herbed brazil nut cream and a lime wedge to spritz over top just before eating. They can also be served over a bed of greens or even on mini buns with the sauce spooned on top to make the perfect sliders.

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream
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4 from 1 vote

Quinoa-Cauliflower Cakes with Herbed Brazil Nut Cream

These vegan and gluten-free crispy quinoa-cauliflower cakes are the perfect light lunch or appetizer. Serve them with a dollop of herbed brazil nut cream to take the flavors soaring to new heights.
Course Entrée
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 patties
Author Ashley

Ingredients

For the Crispy Quinoa-Cauliflower Cakes

  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup rolled oats
  • ½ cup uncooked quinoa, cooked according to instructions
  • 2 cups finely grated cauliflower(about ½ medium head of cauliflower)
  • ¼ cup chopped chives
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ tablespoon toasted sesame oil
  • 1 garlic clove, minced
  • ¼ tsp crushed red pepper flakes
  • ½ tsp sea salt

For the Herbed Brazil Nut Cream:

  • ½ cup raw brazil nuts, soaked in hot water for 1 hour*
  • ½ cup water
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped cilantro
  • 1 ½ tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove
  • ¼ tsp sea salt

For Garnishing

  • lime wedges

Instructions

To Make the Crispy Quinoa-Cauliflower Cakes

  • Preheat oven to 400F.
  • Add the chia seeds and water to a small bowl, and let stand for 10 minutes.
  • Add the rolled oats to food processor, and process for 2-3 minutes or until you have a coarse flour.
  • Add the chia egg, oat flour, cooked quinoa, grated cauliflower, chives, lime juice, olive oil, sesame oil, chili flakes, garlic, and sea salt to a bowl. Stir with a wooden spoon until just mixed.
  • Line a baking pan with parchment paper or silpat. Use a ¼ measuring cup to scoop out the mixture. Gently form into a patty and place on baking pan (note: the mixture will be quite wet). Repeat.
  • Bake the patties for 30-40 minutes or until golden-brown with crispy exteriors, flipping over halfway through baking (around 20-minute mark).
  • Assemble with 3-4 patties per plate and a smear or drizzle of the herbed brazil nut cream. Serve with a lime wedge, and spritz with fresh lime juice before eating.

To Make the Herbed Brazil Nut Cream:

  • Add all ingredients to a blender, and blend until smooth (about 4-5 minutes), stopping to scrape down sides as needed.

Notes

*If you don't have a high-powered blender, I recommend soaking the brazil nuts for 2 hours or longer as they can be a bit tougher to blend because of their size.

 

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Comments

  1. lynsey | lynseylovesfood says

    March 09, 2015 at 7:22 am

    oh all of this is so beautiful. i am in total love with that green smear of brazil nut cream! xo

    Reply
    • Ashley says

      March 11, 2015 at 8:21 am

      Thanks, Lynsey! When I was making the brazil nut cream I was mesmerized by its pretty pale green shade, so I think you and I are speaking the same language on that one :)

      Reply
  2. Jo from yummyvege says

    March 09, 2015 at 9:21 am

    Wow these looks amazing! I love the sound of the brazil nut cream I bet you could match it with loads of different meals!

    Reply
    • Ashley says

      March 11, 2015 at 8:15 am

      Thanks so much, Jo! You're so right; the brazil nut cream could definitely be paired well with a variety of meals or even tossed into a salad as a dressing. It's quite versatile!

      Reply
  3. Robyn says

    March 09, 2015 at 3:10 pm

    Amazing! I look forward to making these for family and friends. Thanks for sharing this wonderful recipe!

    Reply
    • Ashley says

      March 11, 2015 at 8:09 am

      You're welcome, Robyn! I hope you and your family/friends enjoy them!

      Reply
  4. frugalfeeding says

    March 10, 2015 at 4:23 am

    Gorgeous - they look perfectly crispy and delicious.

    Reply
    • Ashley says

      March 11, 2015 at 7:54 am

      Thanks so much! I was pleasantly surprised by how crispy they got in the oven, and it's so much easier to bake them than stand over the stove flipping patties. I hope you're doing well!

      Reply
  5. Airyfairycelt says

    March 12, 2015 at 6:16 pm

    this recipe is just gorgeous!
    I do not fry but I like to wrap slightly chopped vegetables in foil and cook in slow cooker on low all day.
    I mix and match and just walk away. I do whole potatoes with slit down the middle and have wonderful meals.
    Amy burgers, which I am addicted to, are the only thing to cook on my mini griddle and I really love my laziness!

    Reply
  6. Abby @ The Frosted Vegan says

    March 18, 2015 at 7:00 am

    That brazil nut cream is blowing my mind, gorgeous! I don't really like the actual Brazil nuts, but in a cream slathered on those amazing cakes? SOLD!

    Reply
  7. Kaleigh says

    July 30, 2015 at 2:46 pm

    4 stars
    I had a really hard time getting the mixture to come together (there was no way they were going to form those beautiful, round patties you had made) - so I ended up putting half the mixture in the food processor and processed till combined. This seemed to do the trick!

    Overall though, delicious! The sesame oil is the perfect complement of flavour without being too overpowering! I don;t have brazil nuts, but will be making a cashew dipping sauce for them!

    Reply
  8. Aimee says

    May 09, 2018 at 1:49 am

    Thanks for the recipe - can't wait to try these out! Could you just clarify though - is the quinoa measurement the cooked or uncooked amount?

    Thank you!

    Reply
    • Ashley says

      May 09, 2018 at 10:09 am

      Great question, Aimee! Just updated the recipe, but that should be 1/2 cup uncooked quinoa (that gets cooked according to package instructions). Enjoy!

      Reply
  9. Pam says

    January 26, 2020 at 9:33 am

    I hate to leave a negative review because I do appreciate all the effort that goes into these posts. But had I seen a review like mine, I wouldn’t have bothered with the recipe. Luckily, I tried it out before making it for the grandkids. The mixture was not wet. In fact, it was too dry to form patties. Perhaps my quinoa was too dry, I don’t know. I added veggie broth and chickpea flour which seemed to do the trick. I also added additional seasonings but it was still quite bland. Although I like lime, it did not seem to be a good complement to the flavor profile. Sorry!

    Reply
    • Ashley says

      January 27, 2020 at 9:30 am

      Hi, Pam! I'm so sorry to hear you didn't enjoy the recipe and that the mixture was too dry to form. That definitely shouldn't be the case as the unbaked mixture tends to be on the wet side. Either way, I appreciate you taking the time to share your feedback and adjustments. I value honest feedback—makes the recipes (and me) stronger.

      Reply
      • Pam says

        January 27, 2020 at 1:30 pm

        Thanks, Ashley. I may try it again. The flavor mellowed overnight. A served them topped with hummus and they were good. I like the texture so maybe I can tweak the seasoning. I live in Spain. Maybe the cauliflower is drier here?

        Reply
        • Ashley says

          January 29, 2020 at 10:56 am

          Hi, Pam! Happy to hear you enjoyed them more the next day. I suppose it is possible the cauliflower is a bit drier in Spain! I'll keep this in mind the next time I make this and work to come up with adjustments for others who might have a similar issue. Thanks again for taking the time to share your feedback—means so much.

          Reply

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