Cauliflower-Quinoa Cake with Brussel Sprout Slaw, Chipotle Tartar Sauce and Pickled Beets

With Tahini sauce and fresh radish

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Cauliflower-Quinoa Cakes

2 c. lightly steamed cauliflower

1/2 c. cooked quinoa

1 c. sunflower seed flour

2 c. sauteed celery and onion

1/4 c. oats

1/4 c. garbanzo flour

2 T. arrowroot starch

2 t. baking powder

dried sage, paprika, garlic, salt and pepper

Combine all ingredients in a bowl. Form into small patties and place on lightly oiled parchment paper or silpat lined baking sheet. Bake at 375 degrees for 20 to 25 minutes, or until crispy on outside and firm on the inside.

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