Cauliflower Kale Quinoa Cakes with Lemon Crème Fraîche

Screen Shot 2016-08-01 at 9.03.20 PM
I used to make quinoa cakes with poached egg all the time for dinner when I lived at home. Tonight, I decided to bring back an old tradition with a new twist.

I added cauliflower into the mix, and I threw in some kale and cilantro that I had left in the fridge. I also put in a tablespoon of cumin, which seems like a lot, but it really isn’t. You’ll be happy that you did that later once you add the lemon crème fraîche.

The cool cream takes the spicy flavor down a notch and also brings out the kale and cilantro. I’m thinking about making the crème fraîche again, but this time dipping cumin-spiced sweet potato fries into it. As the French would say, mon. dieu.

On a semi-unrelated note, I just started watching the new Netflix series “Stranger Things,” and I’m addicted. I’m almost done and I’m trying to avoid social media in the meantime, because there are spoilers everywhere.

The show has a great soundtrack and this song features heavily. It made me remember The Clash…what a throwback.

Cauliflower Quinoa Kale Cakes (from me, to you)


for cakes:
1 head of cauliflower, cut into small florets
1 cup quinoa, cooked and cooled
1 leek, sliced thin
1/2 cup kale leaves
handful of cilantro
1 tbsp cumin powder
zest of 1 lemon
2 eggs
sea salt and pepper
olive oil for frying
sliced avocado for serving

for lemon crème fraîche:
1/4 cup crème fraîche
juice of half a lemon


Pulse the cauliflower florets in a food processor on high until they’re in little pieces. Heat oil in a skillet over medium high heat. Reduce heat and add the cauliflower and leeks. Season with salt and pepper and saute until light brown. Add in the kale leaves and saute them with the leek and cauliflower until they’re bright green.

Mix the cooled quinoa, cauliflower/leek/kale mixture, cumin powder, cilantro and lemon zest in a big bowl. Then, mix in the two eggs and season with more salt and pepper.

Heat some more olive oil in a skillet over high heat. Reduce heat and start frying the cakes, about 1/4 cup at a time. I like to make the cakes by taking some of the mixture into the palm of one hand and packing it with the other hand to form small patties.

For the lemon crème fraîche, mix the cream with the juice of half a lemon in a small bowl.

Serve the cakes warm with crème fraîche, more cilantro and sliced avocado. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Dinner, Uncategorized, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s