Cauliflower Burgers

Cook Omnivoraciously
by Cook Omnivoraciously
3 burgers
1 hr 20 min

This cauliflower burger recipe relies on flavorful, crunchy cauliflower florets covered in hot sauce for a toothsome burger!


The key in this recipe is salting the cauliflower ahead of time. It draws out the moisture and flavors the vegetable throughout before coating it in batter. And because the moisture gets drawn out, the water won’t interfere in the coating getting stuck on to the florets as the florets cook and steam inside the batter. This thought occurred to me as I was coming up with this recipe and I’ve been so happy with how it all turned out!


I like to vary my cut of florets — some are bigger, some are small for maximum crunchiness. And the nutritional yeast is optional. But I find it adds a cheesy flavor that really shines through!

Recipe details
  • 3  burgers
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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Ingredients

  • 1 head cauliflower, cut into florets I like to cut mine is different sizes to vary texture
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne
  • 1 tbsp nutritional yeast
  • 1 tbsp corn starch
  • 1 cup flour
  • 3/4 cup plus 3 tbsp sparkling water. Still is fine if you don't have sparkling water, but it makes the batter crispy.
  • 3 cups vegetable oil for frying
  • 1/2 cup hot sauce
  • pickled jalapenos, to garnish can omit
  • ranch, enough to drizzle on the burgers.
  • 3 buns
Instructions

Salt the cauliflower florets and set them on a plate lined with paper towel. Let it sit for an hour.
Mix flour, sparkling water, corn starch, nutritional yeast, garlic powder, cayenne pepper, and onion powder in a large bowl.
Heat the oil in a medium sized pot. Depending on the size of your pot, you may need to add more oil. I use an old small pot for my deep frying. It means I have to fry food in smaller batches, resulting in more time but it works perfectly for me and my small kitchen.
Check if the oil is hot by CAREFULLY dropping a small amount of the batter in the oil. If it sizzles and starts to float right away, it is ready. As you cook, you may need to adjust the heat depending on if it burns quickly or doesn't cook fast enough.
If the oil is ready, cover the florets in batter. Then drop them CAREFULLY into the oil. After about 3 minutes, flip them using a tong. It should be golden. After 3 minutes and the florets are golden, take them out and put them on a plate lined with paper towel.
Do the same with the rest of the florets.
In a bowl, add the hot sauce. Then dump the fried cauliflower florets into the bowl, carefully making sure the sauce covers all of them.
Toast the buns.
Put the cauliflower florets on the bun. Drizzle ranch and garnish with pickled jalapenos, if you'd like. Enjoy!
Cook Omnivoraciously
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