55 minutes if including cooking quinoa
6 cups cauliflower florets (about 1 small cauliflower) 3/4 cup whole wheat flour
2 cloves garlic/ minced 1/2 cup grated parm cheese
1 egg plus 1 egg white/ beaten 3/4 tsp. baking powder
1 cup cooked quinoa 1/2 tsp. dried oregano
2 tbls. parsley salt and pepper to taste
2 Tbls. grape seed or safflower oil
In a large saucepan of boiling 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.
Using 1/4 cup mixture for each, roll into balls, then flatten out to form 3/4 inch patties. Repeat with remaining mixture to make 18 patties.
In a large nonstick skillet on medium, heat 1 tbls. oil. Add half of patties and cook about 8 minutes, using 2 utensils to help turn them halfway. Cook until golden and cooked through. Transfer to a paper towel lined plate and repeat with remaining 1 tbls. of oil and other half of patties. Serve with salad.
Calories: 3 patties with 1/2 cup salad: 269
clean eating magazine