You are here: Home / dairy free / Cauliflower Cakes

Cauliflower Cakes

By

If cauliflower isn’t on the top of your favorite veggies list, perhaps our Cauliflower Cakes served with our Pumpkin Seed Pesto will help change your mind.  Not only is cauliflower part of the power-house cruciferous family of broccoli, kale, cabbage, bok choy, and Brussels sprouts, but also contains sulforaphane?  Sulforaphane is a sulphur compound that has been found to kill cancer stem cells.  That definitely warrants moving this creamy-white (often purple or slightly orange) vegetable to the the top of my weekly veggie list.

Cauliflower Cakes

http://www.ncbi.nlm.nih.gov/pubmed/22583415 
 
Top 8 Health Benefits of Cauliflower – by Dr. Mercola 
http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx
 

Cauliflower CakesBenefits of Cauliflower:

  • Excellent source of vitamin C
  • HIgh in fiber and folate
  • Anit-Inflammatory

Pumpkin Seed PestoWhy we’ve used soaked pumpkin seeds for our pesto…  

Pumpkin seeds are rich in vitamin K and zinc, helpful in building strong bones and teeth.  They also contain high amounts of minerals including copper, iron, manganese, magnesium and phosphorus.  

Cauliflower Cakes
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups cooked quinoa
  2. 4 cups lightly steamed cauliflower florets
  3. 2 flax eggs (2 tablespoons ground golden flax : 6 tablespoons water)
  4. 1 large carrot, grated
  5. 1-2 cloves garlic, pressed
  6. 1 cup oats, ground into flour
  7. 1/4 cup fresh Italian parsley, finely chopped
  8. 2 teaspoons each dried oregano and thyme (Option: 1 tablespoon Italian seasoning of your choice)
  9. 1/2 teaspoon (or to taste) high-quality sea salt
Instructions
  1. Preheat oven 375 degrees F.
  2. Prepare quinoa according to package directions. Set aside.
  3. Lightly steam cauliflower (5 minutes).
  4. Make flax "eggs" - Mix ground golden flax seeds with water and set aside.
  5. Place oats in food processor, high-speed blender, or coffee grinder to create flour. Set aside.
  6. Place steamed cauliflower in food processor and pulse a few times until chopped - (Be careful not to over process.)
  7. Using a large bowl, combine cooked quinoa, steamed cauliflower, shredded carrot, garlic, parsley, spices, oat flour, sea salt, and pepper if desired. Adjust seasoning according to taste.
  8. Form mixture into small cakes and place on parchment lined baking sheet.
  9. Place in oven for 15 minutes. Flip cauliflower cakes over and continue baking for an additional 10 minutes.
Optional step
  1. I typically like my cauliflower cakes a little crunchy on the outside.
  2. Using an iron skillet (or non-stick skillet) over medium-high heat, add 1 tablespoon extra-virgin olive oil and baked cakes. Cook until slightly browned on both sides.
  3. Serve with a big green salad and our Pumpkin Seed Pesto.
  4. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
https://goofyfootfoods.com/
Pumpkin Seed Pesto
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup soaked pumpkin seeds (I typically soak overnight)
  2. 1/4 cup hemp seeds
  3. 2 large handfuls basil leaves (about 2 cups packed)
  4. 3 tablespoons nutritional yeast flakes
  5. 1/4 teaspoon sea salt
  6. Juice of 1 lemon
  7. 1/3 cup extra-virgin olive oil
Instructions
  1. Drain pumpkin seeds.
  2. Place all ingredients in food processor and pulse, scraping down sides as needed.
  3. If needed, add a little more olive oil until you get the perfect consistency.
  4. Adjust salt if needed.
  5. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
https://goofyfootfoods.com/