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.
Servings: 12 patties
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.