spicy cauliflower burgers

With cauliflower (as in the veg-e-ta-bel cauliflower) and quinoa and almonds and eggs and other non-meat stuff. I absolutely, for surely, deliciously did that. It is part veggie-burger, part rule-breaker. We are just straight up defying traditional food categories over here.

Guess what? Even regular-burger-loving Bjork loved these little babes.

Here’s what’s about to go down:

• a golden brown, cheesy, spicy cauliflower+quinoa burger
• a layer of Magic Green Sauce (????)
• a layer of cilantro lime slaw bcz crunchy is necessary
• a layer of creamy chipotle mayo compliments of Christmas gifting – one thing, though: do normal people get things like chipotle mayo for Christmas?
• a jalapeño cheddar bun, because who can even walk by those in the grocery store without buying them?! be real with yourself.

A VERY HAPPY EATER
These burgers are literally everything. Is that the right use of literally? Cool and fresh because of that avocado-based sauce and all the lime and cilantro in the slaw, but also a little fiery because those cauliflower burgers are packin’ the heat, just the right amount of crunchy thanks to the purple slaw, and a little smooth+creamy because of the smooth chipotle mayo on top.

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.
• 1/2 teaspoon garlic salt OR just a minced garlic clove or two
• 3/4 cup breadcrumbs or ground almonds
• 3/4 cup shredded Pepperjack cheese
• 3 eggs
• 1 1/2 teaspoon salt
• burger toppings
• a few good squeezes of lime juice
• 1/2 cup chopped cilantro
• 1/2 cup chopped purple cabbage
• magic green sauce
• chipotle mayo
• buns (may I recommend jalapeño cheddar?)

INSTRUCTIONS

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. ......................................

for full recipes please see : pinchofyum.com

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