This is way more satisfying than your usual burger fix
1 head cauliflower, trimmed and washed
1/2 cup almond milk
1 cup cornmeal (preferably organic)
1/2 cup hoisin sauce
Approx 1 cup ketchup
1-2 tablespoons sriracha
1 tablespoon soy sauce
Juice of 1 lemon
1 pinch garlic granules
Salt and pepper
1 sring onion, finely chopped
1/2 head of cabbage
Juice of 2 limes
Salt and pepper
4 brioche buns or burger buns
1 tsbp mayonaise
Pre-heat the oven to 200C or 390F
Boil the cauliflower for 10 minutes and then drain and leave to steam dry for 10 minutes.
Meanwhile, beat the egg with the almond milk and a pinch of salt and pepper in a medium mixing bowl.
Pour the cornmeal into a separate mixing bowl.
When the cauliflower is dry. Cut it length ways into four 'steaks'. There will be a few florets leftover which you can still use.
Prepare a baking tray lined with parchment paper.
Dip the steaks and florets into the egg mixture, letting any excess liquid drip off and then dip into the cornmeal.
Place the cauliflower pieces on the baking tray.
Bake for 20 minutes and until the cauliflower has gone slightly golden and very crispy.
Meanwhile, make the sticky sauce and the cabbage. Combine the hoisin, ketchup, sriracha, soy sauce, lemon juice, garlic granules, a pinch of salt and pepper and pinch of chill flakes.
For the cabbage, chop it very finely and mix thoroughly with the lime juice, lime zest, salt and pepper.
Coat each piece of cauliflower in the sauce, place back on the baking tray and then sprinkle each piece with sesame seeds.
Turn the grill/broiler on and let the sauce bubble and caramelise a little. About 5 minutes.
Remove the cauliflower from the broiler.
Toast your buns in the oven or on a griddle pan for 2 minutes.
Spread a thin layer of mayonnaise on one side of the bun. Place a cauliflower 'burger' on the bottom half of the bun, top with spring onion and the pickled cabbage.