Charred Sesame Cauliflower Quinoa Cakes with ginger pear yogurt

Charred Sesame Cauliflower Quinoa Cakes with Ginger Pear Yogurt 🥦🍐🌿 These crisp little cakes turn cauliflower and quinoa into a golden, nutty dinner plate with plenty of texture. Sesame seeds toast on the outside, the centres stay tender, and the ginger pear yogurt adds a cool sweet-sharp finish that keeps every bite fresh. Yield: 10-12 small cakes Time: about 45 minutes, including chilling Ingredients For the cauliflower quinoa cakes: - 450 g cauliflower florets - 250 g cooked quinoa, cooled - 3 spring onions, thinly sliced - 1 garlic clove, finely grated - 1 tbsp finely chopped coriander or parsley - 1 large egg - 4 tbsp chickpea flour or plain flour, plus 1 extra tbsp if needed - 2 tbsp sesame seeds, plus extra for sprinkling - 1 tsp ground cumin - 1/2 tsp fine sea salt - 1/2 tsp black pepper - 1/4 tsp chilli flakes, optional - 3-4 tbsp neutral oil, for frying For the ginger pear yogurt: - 220 g thick Greek-style yogurt - 1 ripe pear, coarsely grated - 1 tsp finely grated fresh ginger - 1 tbsp lemon juice - 1 tsp honey or maple syrup - 1 tbsp chopped chives or spring onion greens - 1 tbsp chopped coriander or parsley - Pinch of salt To serve: - Lemon wedges - Extra herbs - Toasted sesame seeds - A little chilli oil or crisp, optional Method 1. Cook the cauliflower. Steam or microwave the florets until just tender, about 6-8 minutes. Let them cool for a few minutes, then chop very finely. Press with kitchen paper or a clean tea towel to remove obvious moisture. The mixture should be soft, not wet. 2. Mix the cake base. Add the chopped cauliflower to a bowl with cooked quinoa, spring onions, garlic, herbs, egg, chickpea flour, sesame seeds, cumin, salt, pepper and chilli flakes if using. Stir until the mixture clumps when pressed. If it feels loose, add 1 extra tablespoon flour and rest for 5 minutes. 3. Shape and chill. Form 10-12 thin cakes, pressing the edges firmly so they hold together. Sprinkle the tops with a little extra sesame. Chill for 10-15 minutes while you make the yogurt. This short rest makes flipping much easier. 4. Make the ginger pear yogurt. Stir the yogurt with grated pear, ginger, lemon juice, honey, chives, herbs and a pinch of salt. Taste and adjust with more lemon for brightness or honey for a softer finish. Keep it cold until serving. 5. Fry the cakes. Heat a thin layer of oil in a large non-stick or well-seasoned pan over medium heat. Add the cakes without crowding. Cook for 3-4 minutes on the first side until the underside is deeply golden with little charred sesame spots, then flip carefully and cook 2-3 minutes more. 6. Serve. Spoon ginger pear yogurt onto plates, add the hot cakes, then finish with herbs, sesame, lemon wedges and a little chilli oil if you want heat. Serving and storage tips These are best while the edges are hot and crisp. Leftover cakes keep for 2 days in the fridge; reheat them in a dry pan, oven or air fryer until the crust wakes back up. Keep the yogurt separate and spoon it on just before eating. The cakes also work well tucked into flatbread with crunchy salad. Save this one for a vegetarian dinner that is crisp, bright and properly satisfying. ✨