cheddar cauliflower burgers

By foodiva

Ingredients

• 1/2 large head cauliflower, broken into florets
• 1 tablespoon extra virgin olive oil
• salt & pepper
• 1 cup cooked white rice
• 1/2 cup grated cheddar cheese
• 1/4 cup panko breadcrumbs
• 1 egg
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 buns
• 1/2 cup shredded red cabbage
• distilled white vinegar
• 1/2 cup cilantro
• 1/4 cup parsley
• 1/2 avocado
• 1 clove garlic
• juice of 1 lime
• salt and pepper
• water to thin

Details

Servings 4
Preparation time 25mins
Cooking time 45mins
Adapted from runningtothekitchen.com

Preparation

Step 1

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To make a decent veggie burger you have to be pretty dedicated to the cause. It’s a lot easier and much quicker to slap together some meat in your hands and form a hamburger than it is to get a bunch of (good) tasting real vegetables to stick together in patty form.

This cheddar cauliflower burger was a 45 minute labor of love. While roasting the cauliflower first adds another 15-20 minutes to the whole ordeal, it’s worth it 10 times over in the flavor department. That roasted taste is what sets this cauliflower burger apart and goes so well with the sharp cheddar and spices. And since every burger is only as good as its toppings, the quick pickled red cabbage and cilantro pesto are musts. Their bright and tangy bite are the perfect offset to the savory roasted cauliflower, rice and cheese in the burger.

That said, there’s always a time and a place for a true to form, quality beef burger in my life (cooked medium rare of course, otherwise, no, just no) and I’m happy to be partnering up with Laura’s Lean Beef this month and their

, a health and wellness initiative that’s motivating people across the country to keep track of things like daily steps, water intake, sleep and nutrition. Join the fun (there are weekly prizes like Fit Bits and Laura’s Lean Beef swag as well as a Big Green Egg smoker grand prize) by signing up to be a part of the challenge

below including product coupons, apron, cutting board and a grilling kit just in time for summer! Enter using the widget below the recipe.

Yields

Directions

Preheat oven to 400 degrees. Spread cauliflower florets out on a baking sheet, drizzle with olive oil, season with salt and pepper and roast for about 15 minutes until just starting to turn golden brown around edges. Remove from oven and let cool.

Add the cooled cauliflower to a food processor and pulse a few times until "riced". You don't want the cauliflower to turn mushy, just enough to be finely chopped. Transfer to a large bowl.

Add the rice, cheddar, breadcrumbs, egg, spices, salt and pepper to taste and stir until well combined.

Form the mixture into 4 patties and place back on baking sheet. Return to oven and bake for about 20 minutes, flipping burgers half way through.

Add the cabbage to a bowl, pour enough vinegar into bowl to just cover the top of the cabbage and let sit while you make the burgers.

Add all the ingredients except the water to a food processor and process until smooth, scraping down sides as needed. Add water to the processor while running to thin out to desired consistency.

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