Cauliflower and Chickpea Cakes

Eating more cruciferous vegetables, such as cauliflower, is one way to alter your gut microbiome for the better. Go beyond raw or roasted cauliflower with these cauliflower and chickpea cakes.   
Makes 12 fritters at 2 ounces

  • 1 head cauliflower, cut into 1-inch pieces
  • 1/2 onion
  • 1/2 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1/2 cup panko breadcrumbs
  • 1 bunch parsley
  • 1/2 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • plain Greek yogurt

Preheat oven to 375 degrees F and line a sheet pan with parchment paper and set aside.

Steam cauliflower until soft in a pan over medium heat. Meanwhile in a separate pan, sauté onion in oil for 3-5 minutes then add garlic and sauté an additional 30 seconds.

In a large bowl, smash chickpeas with a fork, then add cauliflower and smash to combine. Mix in panko breadcrumbs and seasonings plus the cooked onion and garlic; mix should be wet but come together in a ball without falling apart.
Form into 2 ounce cakes, bake for 25 minutes, flip and bake for an additional 20 minutes until browned on both sides. Serve with a dollop of plain Greek yogurt and other toppings of choice.