Red quinoa and leek cakes with miso cauliflower cream and dill green oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower and 2 garlic cloves on a tray, add 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Toss well and roast for 25 minutes, until the cauliflower is tender with golden edges.

2. 2

   Meanwhile, place the red quinoa in a saucepan with 480 ml water and a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes or until the grains are tender. Let rest for 5 minutes and cool slightly.

3. 3

   In a small bowl, mix the ground flaxseed with 45 ml water and let it stand for 5 minutes until thickened.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped leek and 1 chopped garlic clove with a pinch of salt. Cook for 6 to 8 minutes, stirring, until the leek is soft and lightly golden. Remove from the heat.

5. 5

   Set aside 15 g of sunflower seeds for finishing. Lightly crush or chop the remaining sunflower seeds. In a large bowl, combine the cooked quinoa, sautéed leek, chickpea flour, hydrated flax mixture, chopped sunflower seeds, smoked paprika, zest of half the lemon, 1/2 teaspoon salt, and black pepper. Shape into 8 compact cakes.

6. 6

   Place the cakes on a tray or plate and refrigerate them for 10 minutes so they can firm up.

7. 7

   Make the cream: transfer the roasted cauliflower and roasted garlic to a blender with the white miso, 1 tablespoon lemon juice, 2 tablespoons water, 1 tablespoon olive oil, and a pinch of black pepper. Blend until very smooth. Adjust with a little more water if you want a looser texture.

8. 8

   For the green oil, blend the fresh dill with 3 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of salt until you have a smooth, bright sauce.

9. 9

   Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, until golden and firm.

10. 10

    To serve, spread the cauliflower cream onto plates, place the hot cakes on top, and finish with the dill green oil, the reserved sunflower seeds, a little more lemon zest, and black pepper to taste.