Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup onion chopped
- 2 tablespoons garlic minced
- 2 cups cauliflower cut into small pieces
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1/2 cup Buffalo sauce
- 1/2 teaspoon salt
- 2 cups quinoa cooked
- 1/2 cup green onion chopped
- 1/2 cup fresh cilantro roughly chopped
- Black pepper to taste
- 2 avocados
- 7 tablespoons unsweetened almond milk
- 1 teaspoon garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Heat the olive oil in a large pan over medium-high heat and cook the onion and garlic until softened, 2-3 minutes.
- Add in the chopped cauliflower and cook until it browns, about 2 minutes. Reduce the heat to low, cover the pan with a lid, and cook until the cauliflower is fork-tender, about 5 minutes.
- Transfer the cooked cauliflower mixture to a large food processor. Place the drained beans on a double layer of kitchen paper and blot with more kitchen paper, removing as much moisture as possible.
- Add the beans to the food processor, along with Buffalo sauce and salt. Blend until smooth and combined.
- Scrape the mixture into a large bowl and add in the cooked quinoa, green onion, and cilantro. Stir until well combined. 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 45-50 minutes.
- While the patties bake, make the avocado dip. Cut the avocados in half and scoop the flesh out into a food processor.
- Add the almond milk, garlic, and salt and pepper. Blitz until smooth.
- Serve the patties with the avocado dip.