Sticky Cauliflower Burgers
This is way more satisfying than your usual burger fix
- 1 head cauliflower, trimmed and washed
- 1 egg
- 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
- Chili flakes
- Salt and pepper
- Sesame seeds
- 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.