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.
Prep Time25mins
Cook Time50mins
Total Time1hr15mins
Course: Entrée
Servings: 12patties
Author: Ashley
Ingredients
For the Crispy Quinoa-Cauliflower Cakes
1tablespoonchia seeds
3tablespoonswater
1cuprolled oats
1/2cupuncooked quinoa, cooked according to instructions
2cupsfinely grated cauliflower(about 1/2 medium head of cauliflower)
1/4cupchopped chives
2tablespoonslime juice
1tablespoonolive oil
1/2tablespoontoasted sesame oil
1garlic clove, minced
1/4tspcrushed red pepper flakes
1/2tspsea salt
For the Herbed Brazil Nut Cream:
1/2cupraw brazil nuts, soaked in hot water for 1 hour*
1/2cupwater
2tablespoonschopped chives
2tablespoonschopped cilantro
1 1/2tablespoonslime juice
1tablespoonapple cider vinegar
1garlic clove
1/4tspsea 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 1/4 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.