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Cauli-Burger

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.

Serves 4-6

ingredients:

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

Toppings:

  • 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)
instructions:
  1. If not already prepared, make a batch of Silver Hills Sprouted Breadcrumbs. (Freeze unused portions in a sealed container).
  2. Preheat your oven to 400°
  3. Make the flax eggs by mixing ground flax and water. Set aside in fridge for at least 15 minutes before using.
  4. 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.
  5. 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.
  6. 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.
  7. Combine the cauliflower with the cooked quinoa, garlic powder, breadcrumbs, shredded vegan cheese, flax eggs, and salt.
  8. 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).
  9. 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).
  10. 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)
  11. Repeat with all burgers and serve.