Cauliflower Quinoa Cakes

SO, remember how I said I’ve been hanging out with that girl cauliflower lately?  Well, we’re still going strong.  I decided to introduce her to quinoa last week and it was another success!  They were totally digging each other.

I really enjoyed the turnip quinoa cakes I made this summer so I decided to give it a try with cauliflower this time.  The weather outside is gray and 30 degrees instead of 80 and sunny and the vegetable was purchased at Whole Foods instead of the beautiful outdoor farmers market, but guess what?  They are still completely delicious, what cares what season it is!

Feel free to add your favorites seasonings to the mixture, I just added what I thought would taste great, and guess what?  It did.

I served them with Gina’s amazing Roasted Eggplant Dip.  The only thing I did different was use hummus instead of Tahini since I didn’t have any on hand.  These were SO good!

I’ll be making these again.  I’ll probably have to change the vegetable again since I’m incapable of making the same thing twice, but regardless.  I’ll make these again (or at least something like it).

Enjoy!

WHAT MAKES ME HAPPY:

Hanging out at my parents house.

Thanks to my family for a great weekend!  It’s always so cozy in the winter and it’s so nice to enjoy some true relaxation. I feel refreshed and ready to head into my (4 DAY!!) week .

Cauliflower Quinoa Cakes

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Ingredients

• 1 head cauliflower (washed & chopped)
• 2 cups cooked quinoa
• 4oz low fat cottage cheese
• 1/2 cup whole wheat bread crumbs
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley
• tabasco (to taste)

Directions

1.	Steam cauliflower in a steaming basket for about 10-15 minutes until soft. Transfer to a bowl and mash well.
2.	Add all of the remaining ingredients and mix well.
3.	Heat a plate in a 200 F oven (to hold cakes as you cook them in batches).
4.	Heat a skillet over medium-high heat and spray with cooking spray. Form small cakes with your hands and add them to the pan a few at a time. Cook each side for 3-5 minutes, carefully flip with a spatula. Transfer to plate in the oven and continue until you have cooked all of the cakes.
5.	Top with your favorite sauce & enjoy!