1400 700 vegan cauliflowerquinoakofta horizontal

Cauliflower Quinoa Kofta

with Kale & Coconut Turmeric Sauce

dinner

Chef's Choice Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Soy-Free Middle Eastern Hearty Vegetables Leafy Greens Nuts Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
40 min
CALORIES
430
FAT
19g
CARBOHYDRATES
68g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 tbsp flaxseed meal
  2. 1 onion
  3. 2 garlic cloves
  4. 1 oz fresh ginger
  5. 4 oz curly kale
  6. ½ oz fresh parsley
  7. 1 lime
  8. 6 oz precooked quinoa
  9. 10 oz cauliflower florets
  10. 5.5 oz coconut milk
  11. 2 tsp vegetable broth concentrate
  12. ½ tsp ground turmeric
  13. ¼ cup all-purpose flour
  14. ½ tsp ground cinnamon
  15. 2 tbsp olive oil*
  16. 1 tsp vegetable oil*
  17. Salt and pepper*
  18. *Not Included
  19. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking Sheet
  • Food Processor

INSTRUCTIONS

1
Prepare the produce

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.

2
Prepare the cauliflower

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.

3
Make the coconut turmeric sauce

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.

4
Make the kofta mix

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.

5
Sear the kofta

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.

6
Serve

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