- Cook Time
- Prep Time
- 6 cups cauliflower florets (about 1 small cauliflower)
- 2 cloves garlic, minced
- 1 egg, plus 1 egg white, beaten
- 1 cup cooked quinoa
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- 3/4 cup whole-wheat flour
- 1/2 cup grated Parmesan cheese
- 3/4 tsp baking powder
- 1/2 tsp dried oregano
- Sea salt and fresh ground black pepper, to taste
- 2 tbsp grape seed or safflower oil, divided
- 4 plum tomatoes, finely chopped
- 2 scallions, thinly sliced
- 1/2 cup chopped pitted Kalamata olives
- 1/4 cup chopped fresh mint leaves
- 2 tbsp fresh lemon juice
- 1/2 cup crumbled feta cheese
- Prepare salad: In a small bowl, combine tomatoes, scallions, olives, mint and lemon juice; stir in feta. Set aside.
- In a large saucepan of boiling salted water, add cauliflower and cook until very tender, about 8 minutes. Drain well and transfer to a large bowl. Roughly mash cauliflower with a potato masher to pea-size pieces; let cool for 15 minutes.
- Stir in garlic, egg and egg white, quinoa and parsley. In a separate bowl, whisk flour, Parmesan, baking powder, oregano, salt and pepper; stir flour mixture into quinoa mixture until just combined. FOUR: Using 1/4 cup mixture for each, roll into balls, then flatten slightly to form 3/4-inch-thick round patties. Repeat with remaining mixture to make a total of 18 patties.
- In a large nonstick skillet on medium, heat 1 tbsp oil. Add half of patties and cook for about 8 minutes, using 2 utensils to help turn them halfway, until golden and cooked through. Transfer to a paper towel–lined plate and repeat with remaining 1 tbsp oil and other half of patties. Serve with salad.
- Serving Size: 3 patties and 3/4 cup salad
- Calories: 269
- Carbohydrate Content: 26 g
- Cholesterol Content: 48 mg
- Fat Content: 14 g
- Fiber Content: 5.5 g
- Protein Content: 12 g
- Saturated Fat Content: 4 g
- Sodium Content: 571 mg
- Sugar Content: 4 g