I think I could spend a lifetime coming up with vegetable/grain/legume combos to make into cakelets and fry up- I just LOVE them! And these guys are no exception. Plus they’re amazing with Tabasco or chimichurri and I love an excuse to eat either one of those. In case you love them as much as I do, here are a few blast from the past recipes that you might enjoy as well: Truffle Salted Purple Potato and Kale Cakes, Asparagus and Corn Cakes, Potato, Leek and Mushroom Cakelets, Chickpea Cakelets with Harissa Aioli. They’re all so yummy and fun to eat! I usually serve alongside a big, simple salad. Hope you love! xx- Sarah
Cauliflower Quinoa Cakelets
- 1/2 cup tri-color quinoa
- 1 1/2 teaspoons refined coconut oil (more for cooking)
- sea salt
- 2 medium shallots, minced
- 2 cloves of garlic, minced
- 5 green onions, chopped (more for garnish)
- 3 scant cups of chopped cauliflower (pieces should be no larger than 1/4" but not quite "rice" sized)
- 2 eggs (or Ener-G egg replacer to make vegan)
- sea salt
- Maldon salt
- Rinse quinoa and place in a small pot with 1 1/2 teaspoons coconut oil. Cook over low heat, stirring often, until it starts to smell toasted. Add 1 cup of water, a pinch of sea salt and bring to a boil. Reduce heat to low, cook for 10 minutes. Remove from heat and let sit for 5 minutes. Uncover, fluff with a fork and set aside.
- Add 1 1/2 tablespoons of coconut oil to a large frying pan with minced shallot and green onion. Add a hearty pinch of sea salt. Heat over medium low, stirring frequently. When softened, add garlic and cook for an additional minute.
- Add cauliflower to shallot/green onions and cook for an additional three to five minutes, until cauliflower is slightly softened.
- In a mixing bowl combine quinoa with cauliflower mixture. Add 1/2 teaspoon sea salt, eggs and mix well.
- Form mixture into patties (if you have any troubles getting them to hold add an additional egg).
- Coat a large frying pan well with coconut oil or ghee. Place patties in pan and cook for 3-5 minutes on each side, until browned and crispy.
- Top with green onions and a Maldon salt. Serve with chimichurri (recipe here), Tabasco or any hot sauce that floats your boat. Enjoy!
Copyright A House in the Hills
These look/sounds absolutely divine.
Hey Sarah! These cakelets looks so yummy! I am really focusing on eating healthy meals right now (it makes SUCH a difference to my energy levels!) so recipes like this are brilliant ones to have as ammo!
Thank you for always sharing such delicious know how!
These look amazing! I have to try the recipe soon 😀
Dido on the cakelet love! And these look absolutely gorgeous!
Can’t wait to make them! Yuuuummmyyyy
looove this!!! it looks amaziing can’t wait to try it at home <3<3
Seems so delicious
Those look amazing!
These look so great. I wonder if you might change the directions for the first step to include the addition of water (perhaps the amount as well) so people don’t think to just cook the quinoa with coconut oil only. Look forward to making these for my lunches this short work week!
Just wondering if you put water in with the quinoa?
Oh gosh Laura, YES! So sorry I missed that! IT’s one cup of water with the quinoa. Adding to the recipe now! 🙂