Cauliflower and chickpea cakes recipe

For SHA Wellness Clinic

Tuesday December 12th, 2017

Healthy nutrition

Christmas is around the corner, and you’re all probably thinking about the menu you’re going to be cooking. Our nutrition expert, Melanie Waxman, already gave us some tips and tricks to stay healthy during the holidays, and now our healthy gastronomy chefs have shared this delicious vegetarian recipe that proves that works as a great starter or side dish. This is the perfect dish to keep things healthy but still enjoy every bite! Give it a try!

Cauliflower and chickpea cakes

Preparation time

30 minutes

Serves

4-5

Ingredients

Ingredients cakes:

2 spring onions
1 garlic clove
6 g of fresh ginger (2 cm)
130 g cauliflower
50 g coconut milk
1 tablespoon coconut oil
100 g cooked chickpeas
2 tablespoons chickpea flour
Salt and pepper to taste
1 teaspoon turmeric
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 tablespoon milled linseeds
Handful of coriander

Ingredients dressing:

100g silky tofu (cooked prior for 10 minutes)
2 tablespoons coconut milk
100 g medium cucumber
A handful of chopped mint
1 teaspoon milled cumin
Pinch of cayenne pepper
Pinch of salt
Pinch of black pepper
Grated lime
Juice of ½ a lime

Preparation

Preparation cakes:

Heat up the pan and add coconut oil, caraway, fenugreek and mustard seeds to lightly toast. Remove the seeds and add a teaspoon of turmeric whilst incorporating the onion and garlic. Sauté until they’ve become golden and then add some salt, finely chopped cauliflower, chickpeas and a pinch of pepper. Sauté everything and then set aside.
Soak the milled linseeds in water for 10 minutes until they adopt an egg-like consistency.
Mix the linseed mix in a bowl with the coconut milk, chickpea flower, ginger juice, and coriander by mashing it all with a fork until it becomes a dough.
Make 6 cakes by hand, transfer them to a tray with baking paper and bake in the oven for 10 minutes at 180 degrees Celsius until the cakes have turn golden.

Preparation dressing: