Not only is cauliflower nutritionally gifted as a source of vitamins C, K, B6 and folate, this white wonder is also a natural acrobat. Creative cooks use cauliflower for everything from a lower-carb rice-alternative, to grill-worthy plant-based steaks, to savoury vegan hot wings, and gluten-free pizza crust. In our flavour-packed Cauli-burger recipe, roasted cauliflower shares the spotlight with protein-rich quinoa. Topped with the fresh crunch of veggies, creamy avocado, and bright pesto, this burger is built on a delicious Sprouted Power™ base that takes it to a whole new level.
For the Burgers:
- ¾ cup uncooked quinoa
- 1 cup vegetable broth or water (for cooking the quinoa)
- 1 medium-sized head of cauliflower, broken into florets
- 3 – 4 Tbsp vegetable oil
- Cauliflower seasoning (paprika, chili powder, garlic granules, salt and pepper, all to taste)
- ½ tsp garlic powder
- ½ tsp pepper
- ¾ cup Silver Hills breadcrumbs
- ¾ cup shredded vegan cheese
- 3 flax eggs (3 Tbsp ground flax, 9 Tbsp water)
- 1 ½ tsp salt
- 4-6 Silver Hills Sprouted Power Whole Grain Burger Buns, variety of your choice
- ¼ to ½ of a Purple cabbage, shredded or finely sliced
- 4 – 6 Tbsp of your favourite pesto (spread to taste)
- 2 carrots, shredded
- 1 tomato, sliced
- 1 ripe avocado, sliced
- Fresh cilantro leaves (optional)
- If not already prepared, make a batch of Silver Hills Sprouted Breadcrumbs. (Freeze unused portions in a sealed container).
- Preheat your oven to 400°
- Make the flax eggs by mixing ground flax and water. Set aside in fridge for at least 15 minutes before using.
- Toss the cauliflower in 1 tablespoon of the oil, and season to taste with cauliflower seasoning. Roast in the oven until tender and golden brown. Let cool.
- Cook the quinoa according to the package instructions, but only use one cup of veggie broth or water to keep the quinoa from getting too heavy.
- Pulse the roasted cauliflower in a food processor or blender until it forms small pieces that stick together. Do not process until puréed—you’re looking for a sandy, crumb-like (smaller than cauliflower rice) texture that holds together when gently squeezed, not a paste.
- Combine the cauliflower with the cooked quinoa, garlic powder, breadcrumbs, shredded vegan cheese, flax eggs, and salt.
- Form into 4 – 6 burger-sized patties. (Number of patties will depend on the size of your cauliflower, and what size and thickness you prefer).
- Preheat a frying pan over medium heat. Oil pan, and cook the burgers until golden brown, flipping carefully. (As with most homemade plant-based burger patties, gentle and minimal flipping is key to keeping them together. Tip: avoid crowding the pan to make flipping easier—brown your burger patties in batches if necessary).
- To assemble: toast the same number of Sprouted Power™ buns as you have cooked patties. Spread each bun with pesto (about 1 tablespoon, or to taste), then layer on your freshly cooked patties. Top with sliced avocado and tomato, shredded carrots and cabbage, and fresh cilantro leaves (if using)
- Repeat with all burgers and serve.