Made from cauliflower and quinoa, these veggie cakes are nutrient-dense and brimming with fresh and vibrant Mediterranean flavor.

Recipe created by Katie Matthews @farelyrooted

Makes 12 cakes | Prep time: 25 min, if quinoa is pre-cooked | Cook time: 35 min 

INGREDIENTS

Quinoa Cakes

2 half-inch slices Bread SRSLY Gluten-Free Seeded Sourdough, cut into 1” cubes

2 cups cauliflower rice, frozen or fresh

2 cups cooked quinoa

3 TB ground flax

4 TB warm water

2 tsp garlic powder

1 tsp sea salt

1 TB za'atar seasoning

1 TB oregano

1 TB extra-virgin olive oil

½ cup fresh parsley, finely chopped

⅓ cup olive tapenade of choice, or diced kalamata olives

Lemon Tahini Dipping Sauce

¼ cup raw cashews

¼ cup tahini

Juice of 3 large lemons

1 large clove garlic

½ cup extra-virgin olive oil

 

DIRECTIONS

1. Preheat oven to 350 and line a large baking sheet with parchment paper.
2. Spread gluten-free sourdough cubes on a single layer on baking sheet and bake for 12 minutes, until lightly toasted. Remove from oven and let cool.
3. Increase oven temperature to 375.
4. Meanwhile, stir flax seed and warm water in a small bowl, and set aside to thicken. This will be your flax egg.
5. If cauliflower rice is frozen, heat with 1 TB olive oil in a saucepan at medium heat until warm.
6. To the bowl of a large food processor, add cauliflower rice, quinoa, garlic powder, sea salt, za’atar, oregano, flax egg, and cooled sourdough cubes, and pulse until a slightly sticky dough comes together.
7. Transfer mixture to a medium mixing bowl and stir in fresh parsley and olives, until evenly distributed.
8. Using a large cookie scoop (about ⅓ cup), scoop out even amounts of the mixture, rolling into balls and flattening softly with your palm if perfect shapes are preferred! 
9. Spread cakes evenly on lined baking sheet and bake for 20 minutes on 1 side, then flipping each cake and baking for another 15 minutes, until both sides are slightly browned and crispy.
10. While the cakes are baking, make the sauce. Add all sauce ingredients to a blender and blend on high until smooth, adding water or more olive oil for a thinner consistency. Pour into a serving bowl and chill until ready to eat.
11. Once cakes are done baking, serve on a bed of greens or with your favorite side. Serve warm, with sauce for dipping on the side or drizzled over the cakes.
12. To reheat and crisp up leftover cakes, bake at 350 for 10 minutes or in a lightly oiled pan at medium heat for 3-4 minutes on each side.