Holistic Chef Eddie's Tip of the Day #22

Today I feel like sharing a favorite appetizer of mine, Cauliflower/Quinoa Cakes with Chimichurri.  I have served them at causal gatherings and formal dinner parties alike as an hors d'euvre.  There is going to be a lot of entertaining in the near future with so many holidays coming up and this recipe is definitely a crowd pleaser.  Quinoa happens to be one of the oldest grains on the planet and one that is so high in protein (1/2 cup of quinoa 13.10 grams of protein).  Serve these bite size patties with a spicy Chimichurri Sauce for dipping.  It's perfect for Vegetarians and people who observe Kosher laws.  It's a healthy alternative and the perfect nosh.  Serve these tasty morsels warm.  

CAULIFLOWER/QUINOA CAKES WITH                  CHIMICHURRI SAUCE
Yield:  16 medium cakes
2/3 cup Quinoa
2 cups chopped Cauliflower Florets, chopped small
1/4 medium sweet Onion, roughly chopped
2 large cloves Garlic, minced
4 oz. Goat or Feta Cheese Crumbles
1 handful fresh Parsley & Dill mixed
2 large Eggs
Zest of one Lemon 
1 Tablespoon Lemon Juice
1/2 teaspoon Baking Soda
Salt and Pepper to taste

1) Cook the Quinoa according to package instructions.  Place in a bowl and cool.  Set aside.
2)  Place Cauliflower, Onions and Garlic in a food processor and pulse until the mixture resembles rice.  Add the Cheese and Herbs and pulse a few more times.  Transfer the mixture to the bowl of Quinoa and add the Eggs, Lemon Juice and Zest, Baking Soda and salt and pepper.  Mix well.
3)  Scoop out 1/4 cup of the mixture (or smaller according to how small you want to serve them) and form a ball.  Arrange on a baking dish either sprayed with Olive Oil Spray or with parchment paper so they don't stick.  Flatten them slightly to form a patty shape.  
4)  Bake for 25-30 minutes until golden and firm.  Dip into the Chimichurri Sauce (follows).  

CHIMICHURRI SAUCE
Place 1/2 cup chopped Italian Parsley, 1/2 cup chopped Cilantro or Mint, 1/3 cup Extra Virgin Olive Oil, 1/3 cup fresh Lemon Juice, 4 cloves minced Garlic, 1 teaspoon finely chopped Jalapeno or crushed Red Pepper (optional) and salt and pepper to taste into a blender.  Blend until the mixture is smooth and well combined.