Hey! 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:
Apricot + Brown Sugar + Ginger
Plum + Cardamom + Cinnamon
QUINOA CAULIFLOWER AND KALE CAKES + LEMON YOGURT
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
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
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.
6 thoughts on “Quinoa Cauliflower and Kale Cakes”
I tried these for dinner, substituting broccoli and zucchini for the cauliflower and kale. Also used garlic instead of shallots, ’cause that’s just what I had. Turned out super yummy! xo
Glad to hear it! I love it when a recipe inspires you to experiment.
These cakes are almost too easy! I can’t believe it – just love your little invention here. These flavors are everything I am craving right now. And can we talk about your photos?! STUNNING. Every post just keeps getting more and more gorgeous when I didn’t think it was even possible. (Ps. YAY for manly skills for sure! Hope to see pics of your new deck – how fun to have a home you can do things to! Cannot wait for that day.)
They are super easy and so good. One of those things I just whipped up one day and then realized I should turn into a real recipe. Thanks so much for all the kind words about my pictures…It’s just the little confidence boost I need sometimes. You can come do things to our house 😉