Healthy Eating. Why Cauliflower?
Cauliflower, spinach, and Chickpea Patties.
6 servings. 1 hour/15 minutes.
3 cups 2 inch cauliflower florets. 1 ½ cups cooked chickpeas
1 10oz. package frozen chopped spinach, thawed, squeezed of excess liquid.
¾ cup finely chopped red bell pepper
4 scallions, white and light green part only, finely chopped
3 cloves garlic, minced
2 Tbsp. finely chopped fresh flat-leaf parsley
½ tsp. ground cumin
½ tsp. ground turmeric
Sea Salt and freshly ground black pepper
3 large eggs, lightly beaten
1 cup Panko bread crumbs, more if needed
4 Tbsp extra virgin olive oil, more if needed
Sauce of choice. Tahini, Salsa, spiced yogurt
Preheat oven 350- line a rimmed baking sheet with parchment paper.
Place florets in a steamer over 2 in. water, medium high heat, 10-15 min.
Use potato masher to crush chickpeas and cauliflower til smashed but not smooth. Add spinach, bell pepper, scallions, garlic, parsley & mix well. Stir in cumin, turmeric, 1 tsp. salt, ¼ tsp. black pepper. Add eggs & ½ breadcrumbs. Stir to combine. Shape 1/3 cup chickpea mix into ½ in. patty. Coat with crumbs and place in large skillet with heated 2 Tbs. olive oil. Cook until golden brown about 4 min. then flip over. Repeat until all are done.
Benefits of Cauliflower: contains chemopreventive properties that reduces the risk of developing early cancer and stop further reproduction of tumor cells.
It contains good amounts of vitamin K that shows anti-inflammatory properties. This vitamin is an essential nutrient that prevents vitamin K deficiency and hemorrhages.
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