Crispy Quinoa-Cauliflower Cakes with Herbed Brazil Nut Cream

These crispy quinoa-cauliflower cakes are the perfect light lunch or appetizer. They’re served with a dollop of herbed brazil nut cream that takes the flavors to soaring new heights.

1 tablespoon chia seeds
3 tablespoons water
1 cup rolled oats
½ cup quinoa, cooked according to instructions
2 cups finely grated cauliflower (about ½ medium head of cauliflower)
¼ cup chopped chives
2 tablespoons lime juice
1 tablespoon olive oil
½ tablespoon toasted sesame oil
1 garlic clove, minced
¼ tsp crushed red pepper flakes
½ tsp sea salt

For the Herbed Brazil Nut Cream:
½ cup raw brazil nuts, soaked in hot water for 1 hour
½ cup water
2 tablespoons chopped chives
2 tablespoons chopped cilantro
1½ tablespoons lime juice
1 tablespoon apple cider vinegar
1 garlic clove
¼ tsp sea salt

View the full recipe at Blissful Basil →