{"id":30671,"date":"2019-04-24T05:00:04","date_gmt":"2019-04-24T11:00:04","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=30671"},"modified":"2021-04-27T09:57:37","modified_gmt":"2021-04-27T15:57:37","slug":"cauliflower-lentil-cakes","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/cauliflower-lentil-cakes\/","title":{"rendered":"Cauliflower Lentil Cakes"},"content":{"rendered":"

These cauliflower lentil cakes are packed with protein and incredibly versatile. They can be served on buns for a fun twist on a veggie burger, plated over generous smears of bitchin' sauce<\/a>\u00a0for a fancier look, or tucked into warm pita bread for a falafel-like sandwich.\u00a0<\/em><\/strong><\/p>\n

\"Cauliflower<\/p>\n

I've learned a lot of things throughout my nearly nine years of blogging.<\/p>\n

One of them being that you all LOVE a protein-packed recipe that can be made in big batches, frozen, and enjoyed for easy, reheat-and-eat nourishment during busy weeks.<\/p>\n

For this reason, recipes for veggie patties\/cakes consistently get loved on in terms of post views, comments, ratings, etc. Some of your favorites over the years have been this recipe<\/a> and this recipe<\/a>.<\/p>\n

I've made it a goal to focus on bringing you more of the recipes you love this year. You all show your support through website visits, kind words, and helpful feedback, and it's important to me to pay it back (and forward) by creating recipes that you enjoy making.<\/p>\n

With that in mind, I've been working on a few new recipes for veggie-based patties and cakes.<\/p>\n

Honestly, I never know what to call these things, so I go back-and-forth.<\/p>\n

Patties. Cakes. Patties. Cakes. <\/em><\/p>\n

Which quickly morphs into pat-a-cake, pat-a-cake.<\/em> True confession: Until I had Sloane, I thought the song was \"patty cake, patty cake\". Anyone else?<\/p>\n

I digress.<\/p>\n

For this recipe in particular, I've settled on \"cakes\", so we'll stick with that description from here on out.<\/p>\n

To make these herby, veggie-forward cakes, you'll start by cooking a cup of lentils. You can use green or brown lentils here. Your choice.<\/p>\n

While the lentils cook, you'll also boil up several cups of cauliflower florets. You can use fresh or frozen cauliflower. I use frozen when I'm in a hurry, because it shaves off about 10 minutes (the time it takes to core and cut a head of cauliflower).<\/p>\n

Once the lentils and cauliflower are ready, add them to a food processor along with rolled oats, ground flaxseed, garlic, lemon juice, olive oil, and a few spices.<\/p>\n

\"Cauliflower<\/p>\n

Pulse 15 to 20 times, stopping to scrape\/fold the mixture inwards toward the blade, until the mixture is chunky and all ingredients are well incorporated.<\/p>\n

The texture should look something like this...<\/p>\n

\"Cauliflower<\/p>\n

To the lentil mixture, add finely chopped Dino kale, more rolled oats, chopped chives, chopped cilantro, and shelled hemp seeds.<\/p>\n

\"Cauliflower<\/p>\n

Use a wooden spoon to thoroughly mix and fold to incorporate the latest additions.<\/p>\n

\"Cauliflower<\/p>\n

Then, use a one-third cup measuring cup to scoop out and compact the lentil mixture. You'll want to really firmly pack the mixture into the measuring cup. This helps bind it together. Shake the cake loose and then gently form.<\/p>\n

Place on a lined baking sheet and repeat with the remaining mixture. You should have about 14 cakes.<\/p>\n

Bake the lentil cakes for 20 to 25 minutes, or until the bottoms are golden-brown. There's no need to flip these while baking.<\/p>\n

\"Cauliflower<\/p>\n

Remove from the oven and let the cakes cool slightly before serving.<\/p>\n

There are so many ways to enjoy these veggie cakes, so feel free to get creative.<\/p>\n

You can serve them over generous smears of bitchin' sauce<\/a>, hummus, or your sauce of choice. I find this presentation to be the fanciest, so it can be a fun and easy way to dress these cakes up for a special event (e.g., date night).<\/p>\n

\"Cauliflower<\/p>\n

You can also serve them tucked into slider buns (I love soft pretzel buns) and topped with mini cucumber slices, pickled red onion, and your sauce of choice (again, I recommend bitchin' sauce).<\/p>\n

\"Cauliflower<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Cauliflower Lentil Cakes<\/h2>\n
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These cauliflower lentil cakes are packed with protein and incredibly versatile. They can be served on buns for a fun twist on a veggie burger, plated over generous smears of bitchin' sauce for a fancier look, or tucked into warm pita bread for a falafel-like sandwich. <\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>gluten-free, plant-based, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>14<\/span> cakes<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>