Spicy Cauliflower Burgers Recipe 55 Food
SPICY CAULIFLOWER BURGERS RECIPE - (5/5)
Provided by rbotzl01
Number Of Ingredients 17
Steps:
- 1.Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy. 2.Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don't want PUREE here, but we do want enough mushiness to help it all stick together. 3.Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties. 4.In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate. 5.Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt. 6.Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.
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Ratings 3Servings 4Cuisine VeganCategory Burger, Main Course, Sandwich
- Cut the cauliflower head in 1/2" slices. Typically there are 2 'steaks' from the middle portion of the cauliflower that stay intact (the florets will still be attached to the stem).
- Add all ingredients to a medium bowl and whisk together. Add about 2/3 of the water, mix the batter up and then add the rest of the water to achieve a pancake batter (or slightly thinner) consistency.
- Meanwhile, mix the harissa sauce in a small bowl. Add 1 tsp of the lemon juice and 1 tsp of the maple syrup, taste the sauce. Add the remaining lemon and maple syrup to taste.
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Ratings 3Category SandwichCuisine AmericanTotal Time 1 hr 20 mins
- Preheat oven to 400°F. Cut cauliflower into florets and place on baking sheet pan. Add 2 tbsp olive oil, chili powder, cumin, paprika, ground coriander and garlic powder. Roast for 25-30 minutes. Remove from oven and let cool. Add to food processor and pulse until rice like consistency. You do not want a puree. You might have to do this in stages depending on size of food processor.
- In the large mixing bowl, add the chickpeas, salt, black pepper and cayenne pepper. Mash the chickpeas. Add the pulsed cauliflower, quinoa, oats, pepper jack cheese and eggs. Mix until combined. You should be able to form balls at this point. If you can't, add more oats.
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- Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.
- Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
- Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.
- In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
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