Cauliflower Lentil Cakes

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.

Servings: 14 cakes

Author: Ashley

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour, 5 minutes

Course:

Bigger Bites

Cuisine:

American

Keywords:

Vegan Gluten-Free plant-based

Instructions

1 Add the rinsed lentils and water to a medium saucepan. Bring to a boil, reduce
heat, and simmer, uncovered, for 20 to 25 minutes, or until tender but not
mushy. If needed, add more water to keep the lentils submerged. Strain and set
aside.
2 Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets
and boil for 7 minutes, or until fork tender. Strain.
3 Preheat the oven to 400F. Line a large baking sheet with parchment paper or
silpat.
4 Add the cauliflower, cooked lentils,½ cup of the rolled oats, ground flaxseed,
garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper (if
using), and black pepper to a food processor. Pulse 15 to 20 times, or until the
mixture is chunky and all ingredients are well incorporated, stopping to scrape
down the sides halfway through pulsing.
5 Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled
oats, chopped kale, chives, cilantro, and hemp seeds. Use a spoon to mix well,
ensuring all ingredients are evenly dispersed. The mixture should be damp but
able to hold its shape.
6 Use a ⅓-cup measuring cup to scoop out and compact ⅓ cup of the mixture. Firmly
pack the mixture into the measuring cup. Then, shake out and form into a patty
that is 1-inch thick and just shy of 3 inches in diameter. Transfer to the lined
baking sheet. Repeat with the remaining mixture. You should have about 14
patties. (Note: the uncooked mixture is damp and can be a bit challenging to
form and compact into patties, but I promise they're worth the effort.)
7 Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and
they feel gently set but not firm.
8 Remove from the oven and cool completely on the pan before moving. They'll
continue to firm up as they cool.
9 Serve these cakes over a smear of your favorite sauce (we love these with
bitchin' sauce [https://www.blissfulbasil.com/bitchin-sauce-copycat/]), tucked
into soft pretzel slider buns, or however you prefer.

Cauliflower Lentil Cakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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