MEDITERRANEAN CAULI-QUINOA CAKES W/ LEMON TAHINI DIPPING SAUCE
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
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
- Preheat oven to 350 and line a large baking sheet with parchment paper.
- 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.
- Increase oven temperature to 375.
- Meanwhile, stir flax seed and warm water in a small bowl, and set aside to thicken. This will be your flax egg.
- If cauliflower rice is frozen, heat with 1 TB olive oil in a saucepan at medium heat until warm.
- 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.
- Transfer mixture to a medium mixing bowl and stir in fresh parsley and olives, until evenly distributed.
- 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!
- 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.
- 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.
- 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.
- 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.