These meatless cauliflower burgers are a hearty vegetarian burger you can enjoy year-round. Cauliflower and quinoa patties are pan-seared until crispy, then tucked into a bun with creamy zucchini coleslaw, ranch dressing, and peppery arugula. You can easily make them ahead of time, and the leftovers taste great for lunch the next day!
Ingredients
1largecauliflower, about 2 lb
1tablespoonolive oil
1cupuncooked quinoa
1cuppanko, sub gluten-free, if needed
¾cupranch dressing
½cupgrated cheddar cheese
2largeeggs
1teaspoonsea salt
½teaspoonblack pepper
Oil, for cooking
Zucchini Coleslaw
1mediumzucchini
½cupfinely shredded purple cabbage, use your mandolin if you have one
¼cupranch dressing
Black pepper, to taste
Burger Toppings
Buns
Ranch dressing
Arugula or spinach
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the cauliflower into florets, place them on the baking sheet, and drizzle with the oil. Roast for 30 minutes, turning halfway, until the cauliflower is soft. Let stand to cool for a few minutes.
1 large cauliflower, 1 tablespoon olive oil
In a small pot over high heat bring the quinoa and 1 ½ cups of water to a boil. Reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until the quinoa is soft. Remove the lid and set it aside.
1 cup uncooked quinoa
When the cauliflower is cooked and has cooled slightly, add it to your food processor. Pulse until finely chopped but not pureed. Transfer the cauliflower to a large bowl.
Add all the other cauliflower burger ingredients to the bowl and mix well. Form into 12 patties, a generous ½ cup each. Place the patties on the baking sheet you used to cook the cauliflower. (fewer dishes!) and chill in your fridge for 30 minutes.
1 cup panko, ¾ cup ranch dressing, ½ cup grated cheddar cheese, 2 large eggs, 1 teaspoon sea salt, ½ teaspoon black pepper
Either spiral the zucchini using your spiralizer or slice it into very thin rounds. Toss the zucchini with the cabbage and ranch dressing.
1 medium zucchini, ½ cup finely shredded purple cabbage, ¼ cup ranch dressing, Black pepper
Heat a splash of oil in a large, non-stick frying pan over medium-high heat. Add half the burger patties and pan fry until golden on each side, about 5 minutes per side. Repeat with the remaining burger patties.
Generously spread your burger buns with ranch dressing and then stack them with a burger patty, some arugula, and top with the zucchini slaw.