Spicy Cauliflower Burgers with avocado sauce, cilantro lime slaw, and chipotle mayo! Meatless, filling, and delicious!
Yield: 10 Burgers
Ingredients For the Cauliflower Burgers
3/4 cup uncooked quinoa
1 head cauliflower (about 6 cups florets)
3-4 tablespoons oil, divided
a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
2 minced garlic cloves
3/4 cup breadcrumbs or ground almonds
3/4 cup shredded Pepperjack cheese
1 1/2 teaspoon salt (optional)
a few good squeezes of lime juice
1/2 cup chopped cilantro
1/2 cup chopped purple cabbage
magic green sauce (recipe below)
whole wheat buns (optional)
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. 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.
Toss the lime juice, cilantro, cabbage, and a quick stream of oil together.
Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.
Magic Green Sauce
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios
Pulse all ingredients – except pistachios – in a food processor until incorporated. Add pistachios and pulse until mostly smooth (depends on what consistency you want). Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.