Not only are these a good way to get more veggies into your diet, but some protein too!
Nutritious and filling, they can be eaten warm or cold, and you can make a big stack and keep them in the fridge for those peckish moments we all have!
This recipe requires a bit of chopping, so I think it would be therapeutic after a hard day at the office or after a fight with your significant other, hehe, just don’t get carried away and cut yourself. I also tried Quinoa flour for the first time and was pleasantly surprised! Can’t wait to try it in my coconut muffins.
Hope you enjoy them!
3 – 31/2 cups Cauliflower, finely chopped
2 tbsp Olive Oil
1/2 cup Red Pepper, chopped
1/2 cup Onion, chopped
1 tbsp grated Parmesan Cheese
4 tbsp Parsley, chopped
4 tbsp Quinoa Flour
Heat a Skillet on med and add chopped Cauliflower, stir and add 2 tbsp Olive Oil, and Salt lightly
When Cauliflower is nicely browned, add Onion and Pepper stir together and continue cooking on med low for about 3-4 min. Remove from heat and let cool
In the meantime, beat together the eggs, parmesan cheese, parsley and cayenne, in a large bowl
Add the Cauliflower mixture and blend well
Add one tbsp at a time of the Quinoa Flour blending and folding in
Scoop with a large spoon and form into patties
Brown on both sides in a little Olive Oil for couple min on each side
Until next time……………..