Looking for a deliciously healthy dish that’s packed with flavor and perfect for any occasion? Say hello to Parmesan Cauliflower Quinoa Cakes! These golden, crispy delights are not only vegetarian but also incredibly easy to whip up in just 35 minutes. With the nutty goodness of quinoa and the rich, savory taste of vegan parmesan, each bite is a delightful surprise that will leave your taste buds dancing. Perfect as an appetizer or a light meal, these cakes are sure to impress your family and friends. Ready to elevate your culinary game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 2 cups cauliflower, riced
- 1/2 cup grated vegan parmesan
- 1/4 cup almond flour
- 1 tbsp flaxseed meal
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing the ingredients. Cook 1 cup of quinoa according to package instructions, then let it cool. Rinse and rice 2 cups of cauliflower using a food processor or box grater until it resembles small grains.
- In a large mixing bowl, combine the cooked quinoa and riced cauliflower. Ensure they are well mixed.
- Add 1/2 cup of grated vegan parmesan to the bowl, followed by 1/4 cup of almond flour and 1 tablespoon of flaxseed meal. The flaxseed meal will help bind the mixture together.
- Season the mixture with salt and pepper to taste. Mix everything thoroughly until all ingredients are well incorporated.
- Once the mixture is combined, let it sit for about 5 minutes. This will allow the flaxseed meal to absorb moisture and help bind the cakes.
- While the mixture is resting, heat a non-stick skillet over medium heat and add a drizzle of olive oil to coat the bottom of the pan.
- After the resting period, form the mixture into small patties or cakes, about 2-3 inches in diameter. You should be able to make approximately 8 cakes from the mixture.
- Carefully place the formed cakes into the hot skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on one side until golden brown and crispy.
- Once the first side is golden, gently flip the cakes and cook for another 4-5 minutes on the other side until they are also golden and crispy.
- Once cooked, remove the cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat the frying process with any remaining mixture, adding more olive oil to the skillet as necessary.
- Serve the Parmesan cauliflower quinoa cakes warm, garnished with fresh herbs or a side of your favorite dipping sauce if desired.
Tips
- Prep Ahead: To save time, prepare the quinoa and riced cauliflower a day in advance. Store them in the refrigerator until you're ready to mix the cakes.
- Perfect Binding: Make sure to let the mixture rest for at least 5 minutes after mixing. This allows the flaxseed meal to absorb moisture, ensuring your cakes hold together beautifully.
- Adjust the Flavor: Feel free to customize the seasoning! Add herbs like oregano or basil, or a pinch of garlic powder to enhance the flavor profile.
- Non-Stick Skillet: Use a high-quality non-stick skillet to prevent sticking and ensure even cooking. If you don’t have one, make sure to use enough olive oil to coat the bottom of the pan.
- Batch Cooking: These cakes freeze well! Make a double batch and freeze the uncooked patties. Just cook them straight from the freezer when you're ready to eat—no need to thaw!
- Serving Suggestions: Serve your cakes with a side of tangy dipping sauce or a fresh salad for a complete meal. They also make a fantastic addition to a brunch spread!
Nutrition Facts
Calories: 212kcal
Carbohydrates: g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
