I LOVE cauliflower and integrating it into these cauliflower and quinoa burgers makes for one delicious dish.
I find nothing more satisfying than roasting an entire cauliflower and eating the whole thing straight from the roasting pan. Well, I do find other things more satisfying, but when it comes to cauliflower that pretty much takes the cake. I love it so much it feels kinda glutinous and I feel guilty (damn catholic guilt). I remember absolutely hating this stuff as a kid and the smell of it steaming away in the kitchen making me feel physically ill. I was nothing if not dramatic as a child. But now that I have learned to cook it properly I think I would come close to saying it’s one of my favourite foods.
It has been out of season here so I have not had any in a while. But as I entered our local farmers market on Sunday, lo and behold, it was everywhere. I was so excited I
shouted said ‘yay cauliflower is here’. My husband has since been calling me a food geek. I think I may have embarrassed him.
This week we bought a pretty big one (I tried to buy two pretty big ones, but was restrained, which is exactly why my husband comes to the markets….he doesn’t want to be sent broke). I cut it into florets and roasted the whole thing with plans of making three different dishes with it…I got as far as these quinoa burgers and ate the rest of the roasted chips while tinkering in the kitchen. I did say we would be needing two!
Quinoa burgers are great for sneaking lots of veggies into your meal. My toddler gobbles these things up like they are going out of fashion (the hummus I serve with them helps). They can easily be used as a lunch stuffed into a pita with some salad veggies or for dinner as a burger with some hummus, avocado and homebaked (or store bought) bread. If we have no bread they get wrapped in lettuce leaves or collard green which works just as well.
They freeze great as well, which as you know, always adds bonus points in my book!
- 3 cups cooked quinoa
- 1 cup roasted and pureed or mashed cauliflower
- 3 carrots minced
- 1 small onion minced
- 3 cloves garlic minced
- 2 tbsp ground flax
- 1/3 cup whole wheat flour
- 3/4 tsp ground cumin
- 3/4 tsp kosher salt
- 1/4 tsp smoked paprika
- 3 tbsp raw sunflower seeds minced
Make your flax eggs by mixing together 2 tbsp ground flax with 6 tbsp water and set aside for 5 mins
Mix all the ingredients together in a large bowl (don't forget the flax mixture)
With wet hands, for the mixture into 8 patties about 1 inch thick and place on a cutting board (at this point I usually pop them into the fridge for 20 minutes as I find it helps them hold together better when cooking)
Heat some avocado oil in a large sauce pan with a lid and heat over medium-low heat
Once hot, add the burgers to the pan, and cook until the bottoms are browned, about 6 minutes
Turn the burgers over and cook for another 6 minutes with the lid on
Serve warm with a generous dollop of hummus and lots of avocado and wrapped in a lettuce leaf or cold in a whole wheat pita for lunch with some salad, hummus and avocado
Hot tip for quinoa: I make a big batch on a sunday in the rice cooker and freeze it in portions so that it can be used during the week without the hassle and time required to make it up fresh. It loses no flavour in the freezing process and saves you a heap of time in the kitchen on those busy nights. Just remember to grab it out of the freezer in the morning!