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The Cleanse Chronicles: Cauliflower Zucchini Grain Cakes

House guests create an opportunity for creativity in the kitchen.

by ethicalDeal guest blogger Jenn Chic

Wild Rose Cleanse Recipe: Cauliflower Zucchini Cake

(photo by Jenn Chic)

Congratulations to Krista Donald Spensley last week’s winner of some original Jenn Chic art. It will be in the mail by the end of the week. Thanks to everyone for entering.


I’ve been doing the Wild Rose Cleanse for 16 days now and last week was the biggest challenge so far: house guests. I woke up in the morning and jumped into the kitchen to pull together a delicious brunch. I had done an inventory in my head of ingredients and felt confident. To my dismay, I was mistaken. Oops. We had already eaten the sausages and potatoes I was depending on. At least we had plenty of eggs.

The cleanse has really demanded that I step up my game in the kitchen. I began to root around the fridge and found cauliflower, zucchini and left-over grains, a combo of millet and quinoa. This could be great! My plan was to make a “cake” –  a flour-free, veggie pancake on top of which I would put poached eggs with tomatoes and sprouts on the side.


Everyone loved them! The cumin and cardamom add a nice hint of spice that really compliment the cauliflower. The recipe fed three of us with plenty of leftovers for the week. They make an excellent veggie burger and accompaniment to a rice bowl.


Cauliflower Zucchini Grain Cakes


1 ½ cups cauliflower florets, chopped small

1 small zucchini, grated

1 cup cooked quinoa, cooled

1 cup cooked millet, cooled

2 tablespoons ground flax seeds

1 teaspoon cumin

½ teaspoon cardamom

3 eggs, beaten

Salt and pepper, to taste

Oil, for cooking


Boil the cauliflower in salt water until soft. Slightly mash.

Combine all ingredients in a medium bowl. Mix well.

In a large frying pan on medium-high, heat a generous amount of oil. The bottom of the pan should be evenly coated with ⅛ inch of oil. Once hot, make a tight ball of cake mix in your hands, about ½ cup, flatten to ½-inch thick and slide into the pan.

Fry until browned and slightly crisp on both sides. Enjoy!


This weeks contest: Leave a comment, question or suggestion below and I will randomly draw a name next Tuesday for a hand-painted card sent to your mailbox. Good luck!


About the author:

After interning at Chez Panisse, Jenn Chic cooked up a new career for herself. Already a trained chef and photographer, she began to write about all things food related. Her stories and photographs have appeared in Swerve, Edible Toronto, Western Living & Vanmag online. Wherever she goes, the scent of fresh baking is close by. Her cooking blog is and photo blog is (underconstruction).


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