Pesto Cauliflower Patties

Put basil pesto on anything and I’ll eat it. Another game changer is when you integrate pesto in certain dishes.. omg that’s what I did here! And guess what? These pesto patties as I call them are the bomb. For individuals who are not really into the tofu or cauliflower game, this recipe is a delish way of sneaking those two ingredients in a healthy and nutritious, yet yummy dish. It doesn’t hurt to serve it with creamy tahini and fresh tomatoes. 


One look at the ingredients list and you know it's a healthy one. This dish contains tons of fiber from cauliflower, millet, flax, and spring onions, tofu brings the plant-based protein to the party, and flax seeds, tahini, and olive oil the healthy fats. If you've never tried millet I highly recommend you should give it a go. Millet is a gluten-free grain, rich in minerals, fiber, and plant-based protein (5-20%). It provides good amounts of magnesium which benefit muscle and nerve function as well as B vitamins such as thiamine, riboflavin, niacin, and B6. Additionally, millet is a hypoallergenic grain. Check out my Millet & Coconut Porridge

Pesto Cauliflower Patties with Tahini and Tomato Salad

Serves 4-6

1 head cauliflower, cut into small florets

1 small red chilli, chopped

a small bunch fresh thyme

1 Tbsp. olive oil


70g millet, cooked (1/2cup)

150g extra firm tofu

80g cheese of choice, grated (dairy or vegan)

1 handful fresh basil leaves

2 spring onions

2 Tbsp basil pesto

1/4 cup (40g) flaxseed, ground

handful of olives, pitted

salt and pepper to taste


for the tahini:

1/4 cup tahini

juice of 1/2 lemon

salt, pepper

1 garlic clove

hot water





olive oil, balsamic vinegar


preheat oven to 200C and line one tray with parchment paper

toss cauliflower florets with olive oil, salt, chilli, and thyme and place on tray, roast in oven for 10 minutes- don’t turn oven off! 

Add all ingredients (including cauliflower) to a food processor and pulse until texture is sticky (not mushy) - I like texture

wet your hands and form between 8-10 medium balls, flatten with palms of your hands and shape into patties

place patties onto baking sheet (use the same as from cauliflower) and bake for about 12 minutes, then flip and cook for another 12 minutes. Patties should be golden on both sides. (might need a little longer)

In the meantime, add tahini to a bowl, add 1/2 cup of hot water and whisk to emulsify, gradually add more hot water until becomes a creamy consistency, then add lemon juice, salt, pepper, and crushed garlic

Simply cut tomatoes into wedges and marinated with basil leaves, olive oil and balsamic vinegar, salt, and pepper 

plate and serve :) 


ENJOY and leave me a comment :)