Vegan Roasted Cauliflower and Quinoa Burgers are great for sneaking lots of veggies into your meal and make the perfect weeknight dish the whole family will gobble up.
Edit: These delicious burgers just got some shiny new photos, so I thought I should re-publish (because the last photos were nothing short of atrocious and I would have scrolled right past them if I were you!)
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 was a wee bit embarrassed.
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 vegan roasted cauliflower and quinoa burgers and ate the rest of the roasted chips while tinkering in the kitchen. I did say we would be needing two!
Vegan roasted cauliflower 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 lunch stuffed into a pita with some salad veggies or for dinner as a burger with some hummus, avocado and home-baked (or store-bought) bread. If we have no bread they get wrapped in lettuce leaves or collard green which works just as well.
Vegan roasted cauliflower and quinoa burgers also freeze really well, which as you know, always adds bonus points in my book!
In need of some more burger inspiration? Check these out:
- Quinoa and Milk Poached Salmon Burger
- Thai Fusion Ahi Tuna Burgers
- Sweet Potato and Black Bean Burgers
- Baked Zucchini, Feta and Quinoa Bites
- 2 tbsp ground flax
- 3 cups cooked quinoa (cook according to package instructions)
- 1 cup roasted cauliflower (see notes for tips on roasting)
- 2 large carrots, roughly chopped
- 1 small onion, roughly chopped
- 3 tbsp raw sunflower seeds
- 3 cloves garlic
- 1/3 cup whole wheat flour
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/4 tsp ground turmeric
- burger buns, lettuce, avocado, mayonnaise/vegannaise, sliced tomato, red cabbage for serving
Make your flax eggs by mixing together 2 tbsp ground flax with 6 tbsp water and set aside for 5 mins
Add the cauliflower, carrot, onion, garlic and sunflower seeds to the bowl of a high speed blender or food processor. Pulse until well combined.
Add the cauliflower mixture and all the other ingredients to a large bowl and mix together well (don't forget the flax mixture)
With wet hands, form the mixture into 12 patties about 1 inch thick and place on a cutting board. Pop them into the fridge for 20 minutes as this will help 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 in a burger bun with a generous dollop of hummus or mayonnaise and lots of raw veggies. Or wrap in a lettuce leaf if you don't do bread.
For roasting the cauliflower, cut into florets and arrange in one level on a baking sheet. Drizzle over some olive oil and season with salt and pepper. Pop into an oven at 375 for about 35 mins. Try not to eat the whole tray before using them in the recipe 🙂
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!