Parmesan Cauliflower-Quinoa Cakes
Prep time
Cook time
Total time
Quinoa + Cauliflower = Crispy Deliciousness. Perfect for lunch or dinner.
Recipe by::
Recipe type: Dinner, Lunch, Appetizer
Serves: 4
  • 2 bags (12 oz each) frozen cauliflower, thawed and drained
  • 1 can (15 oz) white beans (e.g., cannellini or Great Northern), rinsed and drained
  • 2 medium-size green onions, ends removed, coarsely chopped
  • 3 cloves garlic, peeled, roughly chopped
  • ½ tsp fine sea salt
  • ½ tsp freshly cracked black pepper
  • 2 cups cooked cooled quinoa
  • 1-1/2 cups panko or fresh bread crumbs, divided
  • ½ cup freshly grated Parmesan cheese
  • About 2 tbsp olive oil
  1. In food processor, place cauliflower, beans, green onions, garlic, salt and pepper. Cover; process until smooth, then transfer mixture to large bowl.
  2. Stir in quinoa, 1-1/4 cups bread crumbs and Parmesan cheese. Shape mixture into 12 patties, each about ½ inch thick and 3 inches in diameter, using about ⅓ cup bean mixture for each. Coat patties with remaining bread crumbs. Refrigerate about 1 hour so mixture holds together.
  3. In a large skillet, heat 1 tbsp oil over medium heat. Add about half of the patties; cook 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding more oil as needed.
Make it Vegan: Simply omit the Parmesan cheese.

Make it Gluten-Free: Simply replace the regular breadcrumbs with gluten-free breadcrumbs
Nutrition Information
Serving size: 3 cakes
Recipe by power hungry at