These were a perfect appetizer for Easter dinner and made for great finger food! I served them with a spicy avocado basil dipping sauce and they were gone in about 15 minutes (full disclosure: I probably had half of them).
Cauliflower Quinoa Nuggets (makes ~32)
- 1 cup of quinoa
- 2 cups water or veggie broth
- 1 medium russet potato
- 1 large head of cauliflower
- 1/4 olive oil
- 1/4 cup garbazno bean flour
- 1 1/2 tsp salt
- 3/4 tsp cayenne pepper
- 3 tbsp fresh lemon juice
- 1 tbsp olive oil
- Pepper to taste
Preheat oven to 350F.
First, cook the quinoa by adding 1 cup quinoa and two cups water (or veggie broth) to a sauce pan with a bit of salt. Allow to boil before covering and lowering the heat. Simmer for 15 minutes. Once the quinoa is done, set aside to cool.
While the quinoa is cooking, prepare the potato by peeling and chopping in half. Add potato to a separate saucepan with salted boiling water until soft then drain and set aside.
Next, roughly chop the cauliflower into rough florets and add to food processor and pulse until cauliflower has a similar appearance to rice. Add the boiled potato and 1/4 cup olive oil and mix thoroughly.
Remove from food processor and add mixture to a large bowl. Fold in the cooked quinoa using a spatula. Using a hand mixer, blend in remaining ingredients (1/4 cup garbanzo bean flour, 1 1/2 tsp salt, 3/4 tsp cayenne pepper, 3 tbsp lemon juice and 1 tbsp olive oil). Add pepper to taste.
Grease two separate half sheet trays. Take a spoonful of the mixture and shape into nuggets before placing on the tray. I found that I had to give my hands a quick rinse after about every fourth nugget to avoid getting them too sticky from the batter.
Once the nuggets have been shaped, add to oven and cook for 30 minutes. After 30 minutes, flip the nuggets and add back to oven for about 20 more minutes or until desired brownness achieved.
I didn't quite measure it out, but to serve, I made a quick dip with avocado, fresh basil, lemon juice, cashews, olive oil, a bit of water, red pepper flakes and salt. These nuggets were pretty versatile though and can be served with just about every dip you can dream up!