Quinoa Cauliflower and Kale Cakes | TENDING the TABLEQuinoa Cauliflower and Kale Cakes | TENDING the TABLEQuinoa Cauliflower and Kale Cakes | TENDING the TABLEQuinoa Cauliflower and Kale Cakes | TENDING the TABLEQuinoa Cauliflower and Kale Cakes | TENDING the TABLEHey! Hope your weekend is off to a great start. We’re spending ours rebuilding our back deck; a project we’ve been meaning to do for some time. Every time I walked out onto the old one I was convinced it would collapse. The whole thing literally swayed from side to side when you walked down the stairs. Yikes! Anyways, I’m glad we’re finally building a more stable, better looking deck and am so grateful that Anders knows how to design and build stuff. Yay for manly skills!  It’s easy to get carried away on projects like this and forget to eat, but luckily I’m pretty good at quick and easy meals like these quinoa, cauliflower and kale cakes with lemony yogurt and spicy radish sprouts. Enjoy!

And, here are a few of my favorite links from this week.

1. I’m all about practical footwear that is still fun and stylish, like these sandals.

2. I’ve been watching Chef’s Table  and am slightly embarrassed to admit that this episode about Dan Barber and his work  actually made me cry…

3. This is my new favorite breakfast (with an egg on top).

4. Does getting a new dog mean we get to buy a new dog bed?

5. I’ve been obsessed with making shrubs lately. Some flavor ideas:

Blueberry Lavender

Apricot + Brown Sugar + Ginger

Plum + Cardamom + CinnamonQuinoa Cauliflower and Kale Cakes | TENDING the TABLEQUINOA CAULIFLOWER AND KALE CAKES + LEMON YOGURT 

Makes 12

INGREDIENTS

FOR THE CAKES

1 cup quinoa

2 cups chopped cauliflower florets

2 cups vegetable broth

2 kale leaves, stems removed, finely chopped

1 small shallot, minced

zest from 1/2 lemon

2 eggs

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

oil for frying

FOR THE YOGURT

1 cup plain yogurt

zest from 1/2 lemon

juice from 1/2 lemon

1/4 teaspoon salt

1/4 teaspoon black pepper

PROCEDURE

FOR THE CAKES

Combine the quinoa, cauliflower and broth in a medium pot and bring to a boil. Reduce heat to low, cover and cook for 15-20 minutes until the water has evaporated and the quinoa and cauliflower are soft. Smash with a wooden spoon until creamy. Transfer to a bowl with the remaining ingredients and mix until combined.

Heat 1/4 inch of oil in a large skillet over medium high heat.

Form the quinoa, cauliflower mixture into a patties 1/4 cup at a time and fry until golden brown on both sides.

TO MAKE THE YOGURT

Whisk together the yogurt, lemon zest, lemon juice, salt and pepper until smooth.

Serve the quinoa cakes with radish sprouts and a spoonful of the lemon yogurt.