Spicy Cauliflower Burgers With Sweet Potato Buns
Ingredients
For The Cauliflower Patties:
- 1 large head cauliflower
- 1 1/2 cup quinoa, cooked
- 1/2 cup almond meal
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp sea salt divided
- 3 eggs
For the Toppings:
- 1/2 red cabbage, thinly sliced
- 1 large avocado, mashed
- 3/4 tsp sea salt, divided
- 1 1/2 tbsp lime juice, divided
- ranch dressing, as desired
- 6 Sweet Potato Buns
Instructions
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Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper and set aside.
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Break the cauliflower into florets and lay out on the baking sheet.
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Drizzle with about a tablespoon of olive oil, the ground cumin, cayenne pepper, paprika, garlic powder, and 1/2 tsp. sea salt and toss to coat.
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Transfer the cauliflower to the oven and roast until until lightly browned and caramelized, about 25-30 minutes, flipping halfway through.
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Once the cauliflower is tender, allow to cool. Then, very quickly pulse in a food processor to form small, evenly sized pieces. We don't want puree the cauliflower, just to break it up into small pieces so it sticks together.
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In a large mixing bowl, combine the cooked, broken-down cauliflower, cooked quinoa, almond meal, eggs, and the remaining 1/2 tsp. sea salt. Mix until well incorporated.
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Form into 6 even patties.
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To cook the patties, we’re going to place onto a hot pan over medium-high heat with a little olive oil and cook the patty until golden brown on each side, flipping very carefully to avoid breaking. Repeat with the remaining patties.
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Next we need to prep our other toppings.
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To make the quick avocado lime spread, combine an avocado with 1/2 tsp. sea salt and 1 tsp. lime juice and mash together, then set aside.
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To make the crunchy cabbage slaw, combine the thinly sliced red cabbage, 1/4 tsp. sea salt, and a tbsp. of lime juice.
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For the buns, I’m using my sweet potato rolls recipe, except instead of shaping the dough into rolls, I flatten the rolls into a hamburger bun.
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To assemble the burgers, start off with spreading the avocado mash generously over the bottom bun, followed by the cooked spicy cauliflower quinoa burger, and then the red cabbage slaw. Drizzle the ranch dressing generously over the top, and then top off with the rest of the bun to make a seriously amazing (and vegetarian!) burger.