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Ingredients
- Serves 2 people
flaxseed egg:
8 g flaxseed meal/ powder, add into 30g water, mix and set aside for 15mins to thicken
cauliflower quinoa kofta:
75 g cauliflower florets
40 g mix quinoa (cooked and drained)
flax egg (see above)
3.5 g parsley (chopped)
15 g almond flour
1.5 g cinnamon powder
2 g salt
2 g pepper
45 g olive oil
coconut turmeric sauce:
15 g olive oil
70 g onion (diced)
3 g garlic (minced)
14 g ginger (minced)
60 g kale (destem, thinly sliced and blanched)
80 g coconut milk
3 g vegetable concentrated
1.5 g turmeric powder
1 g salt
125 g water
3.5 g parsley (chopped)
7 g lime juice
grilled cauliflower:
75 g cauliflower florets
5 g olive oil
0.5 g salt
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In Partnership with
Fitthree
Fitthree
Cauliflower Quinoa Kofta
Cauliflower florets, quinoa and almond flour are bound together by vegan flax egg to make these delicious vegetarian koftas. Tastefully seasoned with herbs and spices, these veggie balls are served with a rich coconut turmeric gravy filled with fragrant spices and a healthy serving of kale. Throw in some grilled cauliflower on the side and you’ve got yourself a power-packed meal!
- Medium
- 45 min
- 45 min
- 15 min
- 5 steps
- 24 Ingredients
- Medium
- 5 steps
- 24 Ingredients
- 45 min
- 45 min
- 15 min
Instructions
-
Preparing the cauliflower-quinoa mix
- Add 75g cauliflower florets to a food processor.
- Pulse until you reach an even, rice-like consistency.
- Add the cooked quinoa and pulsed cauliflower until well combined
-
Making the kofta mix
- In a large bowl, combine the cauliflower-quinoa mix with the flax egg, chopped parsley, almond flour, cinnamon, salt and pepper.
- Mix with your hands until well combined.
- Divide the kofta mix into 10 portions and roll into balls.
-
Searing the kofta
- Heat a non-stick pan in medium heat with olive oil.
- Once the oil is hot, add the koftas into the pan.
- Cook until brown and crisp, about 5-8 min.
- Remove and set aside.
![Searing the kofta]( "Searing the kofta")
-
Making the Coconut Turmeric sauce
- Rinse and dry the pan and return to medium heat with 1 tbsp olive oil. Add the diced onions and cook until softened, about 3-4 min.
- Add the minced garlic and ginger, and cook until aromatic, about 1-2 min.
- Add the sliced kale, coconut milk, vegetable broth concentrate, turmeric, salt and ½ cup water.
- Cook until slightly thickened, about 3-4 min.
- Add chopped parsley and the lime juice and transfer to a bowl.
![Making the Coconut Turmeric sauce]( "Making the Coconut Turmeric sauce")
-
Grilling the cauliflower
- Grill 75g cauliflower florets on a grill pan with 1 tsp oil and pinch of salt.
- Grill until slightly browned, remove and set aside.
![Grilling the cauliflower]( "Grilling the cauliflower")
Plate and Serve!
Divide the coconut turmeric sauce between plates. Top with cauliflower quinoa kofta and grilled cauliflower
Ingredients
- Serves 2 people
-
flaxseed egg:
8 g flaxseed meal/ powder, add into 30g water, mix and set aside for 15mins to thicken
-
cauliflower quinoa kofta:
75 g cauliflower florets
-
40 g mix quinoa (cooked and drained)
-
flax egg (see above)
-
3.5 g parsley (chopped)
-
15 g almond flour
-
1.5 g cinnamon powder
-
2 g salt
-
2 g pepper
-
45 g olive oil
-
coconut turmeric sauce:
15 g olive oil
-
70 g onion (diced)
-
3 g garlic (minced)
-
14 g ginger (minced)
-
60 g kale (destem, thinly sliced and blanched)
-
80 g coconut milk
-
3 g vegetable concentrated
-
1.5 g turmeric powder
-
1 g salt
-
125 g water
-
3.5 g parsley (chopped)
-
7 g lime juice
-
grilled cauliflower:
75 g cauliflower florets
-
5 g olive oil
-
0.5 g salt
Nutrition
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