Cauliflower Quinoa Kofta

Preheat the oven to 425°F. Add the flaxseed meal to a small bowl with 3 tbsp water. Whisk and set aside until step 4. Peel and dice the onion. Peel and mince the garlic and ginger. Destem and thinly slice the kale. Chop the parsley leaves and stems. Halve the lime. Make a small tear in the top of quinoa bag and microwave for 1 minute.

Add half of the cauliflower florets to a food processor pulse until you reach an even, rice-like consistency. Add the cooked quinoa and pulse until well combined. Add the remaining cauliflower florets to a baking sheet with 1 tsp vegetable oil and a pinch of salt. Roast until browned in spots, about 10 to 12 minutes.

Place a large nonstick skillet over medium heat with 1 tbsp olive oil. Add the diced onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and ginger, and cook until aromatic, about 1 to 2 minutes. Add the sliced kale, coconut milk, vegetable broth concentrate, turmeric, and ½ cup water. Cook until slightly thickened, about 3 to 4 minutes. Add just half the chopped parsley leaves and stems and the lime juice and transfer to a bowl.

In a large bowl, combine the flaxseed mixture, remaining chopped parsley, cauliflower-quinoa mix, flour, cinnamon, and a good pinch of salt and pepper. Mix with your hands until well combined. Divide the kofta mix into 10 portions and roll into balls.

Rinse and dry the skillet and return to medium heat with 1 tbsp olive oil. Once the oil is hot, add the koftas into the skillet. Cook until browned and crisp on the bottom, about 3 to 4 minutes. Flip the koftas and cook on the other side, 3 to 4 minutes more.

Divide the coconut turmeric sauce between plates. Top with cauliflower quinoa kofta and roasted cauliflower. Bon appétit!