Cauliflower Tahini Fritters with Warm Quinoa Tabouli Recipe

Are you ready to take your dinners to the next level? These cauliflower tahini fritters with warm quinoa tabouli are PACKED full of flavour! They are quite easy to make & you can heat them up for lunch the next day as well, winning!

If you aren’t a cauliflower fan, you can also try my zucchini fritter recipe!

Cauliflower Tahini Fritters with Warm Quinoa Tabouli Recipe

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins
Serves: 4
Dietary preferences: Vegetarian, Nut-free

Ingredients:

• 60g quinoa
• ½ medium cauliflower, cut into florets
• ½ pomegranate
• 30ml olive oil
• ½ garlic clove, crushed
• 1 lemon, juiced
• 40g wholemeal flour
• 1 large egg, lightly whisked
• 3 tbsp tahini
• 2 tbsp water
• 1 large bunch parsley, chopped
• sea salt and fresh ground black pepper, to taste
• 1 Lebanese cucumber, diced
• 1 medium tomato, diced
• 1 spring onion, thinly sliced
• 1 small handful mint, chopped
   

Method:

1. Bring the quinoa and 200ml water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10–12 minutes or until the liquid has been absorbed and the quinoa is tender.  Fluff with a fork and set aside to cool slightly.

2. Add 5cm water to another saucepan and insert the steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium. Add the cauliflower and steam for 5-7 minutes or until tender. Transfer to a large bowl and set aside into cool slightly.

3. Meanwhile, gently tap the seeds from the pomegranate half into a small bowl.

4. To make the salad dressing, whisk the oil, garlic and 1 tbsp lemon juice together in a small bowl.

5. Using a fork or potato masher, lightly mash the cauliflower. Add the flour, egg, tahini, water, remaining lemon juice and 1 tbsp parsley and mix until well-combined. Season with salt and pepper, if desired.

6. Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Place 2 heaped tablespoons of batter for each fritter, into the pan. Flatten slightly with the back of the spoon. Cook for 2-3 minutes on each side until golden brown and cooked through. Transfer to a plate and cover with aluminium foil to keep warm. Repeat with the remaining batter.

7. Place the quinoa, cucumber, tomato, spring onion, pomegranate seeds, mint and remaining parsley in a mixing bowl. Drizzle over the dressing, season with salt and pepper, if desired, and toss gently to combine.

8. To serve, place the quinoa tabouli salad on a serving plate or bowl and top with the cauliflower tahini fritters. Enjoy!