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Categories:
olive oil onion garlic cauliflower beans chicken sauce salt quinoa green onion fresh cilantro black pepper
Viewed: 16 - Published at: 8 years agoIngredients
- 1/2 Tablespoons Olive Oil
- 1 cup Onion, Chopped
- 2 Tablespoons Garlic, Minced
- 2 cups Cauliflower, Cut Into Small Pieces, 230 Grams
- 15 ounces, weight Can Cannellini Beans, Drained And Rinsed
- 1/2 cups Franks Buffalo Chicken Sauce
- 1/2 teaspoons Salt
- 2 cups Quinoa, Cooked
- 1/2 cups Green Onion, Diced
- 1/2 cups Fresh Cilantro, Roughly Chopped
- Black Pepper To Taste
Method
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- Heat olive oil up in a large pan over medium/high heat and cook the onion and garlic until golden brown, 23 minutes.
- Add chopped cauliflower and cook until it browns, about 2 minutes.
- Reduce heat to low, cover pan with a lid and cook until cauliflower is fork-tender, about 5 minutes.
- Transfer cooked cauliflower mixture into a large food processor.
- Also, pour drained beans onto a paper towel and, using another paper towel, press out as much moisture as you can.
- Add the dried beans into the food processor, along with Buffalo chicken sauce and salt and blend until mostly smooth and combined.
- Scrape the mixture into a large bowl and add in the cooked quinoa, diced green onion and cilantro.
- Stir until well combined and season to taste with black pepper.
- Drop scant 1/4 cup sized balls of the mixture onto the prepared cookie sheet and press lightly into circular patties.
- Spray the tops with cooking spray and bake until the outside is crispy and browned, about 4550 minutes.
