Cheddar Cauliflower Burgers
Cheddar Cauliflower Burgers requires around 45 minutes from start to finish. This side dish has 420 calories, 15g of protein, and 16g of fat per serving. This recipe serves 4. For $1.88 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of American food. 525 people found this recipe to be yummy and satisfying. It is brought to you by Running to the Kitchen. A mixture of water, egg, cooked white rice, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 91%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Cheddar-Bacon Burgers, Cheddar Ranch Burgers, and Grilled Better Cheddar Burgers.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 avocado
1/2 large head cauliflower, broken into florets
1/4 teaspoon cayenne pepper
1/2 cup grated cheddar cheese
1/2 teaspoon chili powder
1/2 cup cilantro
1 cup cooked white rice
1 egg
1 tablespoon extra virgin olive oil
1 clove garlic
juice of 1 lime
1/4 cup panko breadcrumbs
1/4 cup parsley
1/2 cup shredded red cabbage
salt & pepper
salt and pepper
4 buns
water to thin
distilled white vinegar.jpg)
Equipment:
oven
baking sheet
food processor
bowl
Cooking instruction summary:
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.Assemble the burgers on a bun by spreading pesto on the top and bottom of the bun and placing pickled cabbage on top of the burger.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.
Step by step:
1. Preheat oven to 400 degrees.
2. 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.
3. Remove from oven and let cool.
4. 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.
5. Transfer to a large bowl.
6. 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.Assemble the burgers on a bun by spreading pesto on the top and bottom of the bun and placing pickled cabbage on top of the burger.
7. 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.
8. Add all the ingredients except the water to a food processor and process until smooth, scraping down sides as needed.
9. Add water to the processor while running to thin out to desired consistency.
Nutrition Information:
covered percent of daily need
