Fat, juicy, super healthy, and totally vegan cauliflower burgers!
Cauliflower Burgers – 6 Ingredients
A few weeks ago, in an interview, I was asked which food trends I expected to gain traction. The first thing that came to mind was cauliflower. Over the years it has proved remarkably versatile — from roasted florets to purees and even inventive desserts — and it remains a plant-based staple worth exploring.
Cauliflower’s popularity endures because it delivers: it adapts to many preparations, absorbs seasoning well, and provides satisfying texture when prepared correctly. These cauliflower burgers are a great example: simple to make, filling, and entirely plant-based.
In addition to cauliflower, I expect trends this year to include creative uses of mushrooms (including pairing with chocolate), the continued rise of plant-based meat alternatives, and dairy alternatives such as oat milk. Keto-style recipes and applications for CBD have also been gaining attention. Regardless of trends, cauliflower stands out because it simply works in so many dishes.
Back to these cauliflower veggie burgers…
They are straightforward to prepare, flavorful, and substantial enough to serve as a main course. These patties don’t try to imitate beef: they celebrate cauliflower’s texture and flavor, so both vegans and omnivores can enjoy them on their own merits.
I served mine on buns with classic burger fixings, but the patties work just as well without a bun — try them with a savory gravy or alongside a creamy vegan mac and cheese for a hearty, comforting meal.
A quick grocery-store note: I originally hoped to buy sesame seed buns for the photos, but the seeded buns were pricier and came with longer ingredient lists. I used plain whole-wheat buns instead, brushed the tops with a little maple syrup, and sprinkled on sesame seeds at home — a small trick that adds texture and visual appeal.
These burgers were adapted from other cauliflower recipes such as pizza crust and tater tots. The method is simple, and you can tailor the flour type to your dietary needs — spelt, white, oat, gluten-free all-purpose, or even almond flour as some readers prefer. The key step is removing as much moisture as possible from the cooked cauliflower so the patties bind and hold their shape.
Cauliflower Burgers
Ingredients
- 8 cups cauliflower florets (about 1 large)
- 1 tbsp baking powder
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- 2/3 cup flour (spelt, white, oat, gluten-free all-purpose, etc.; almond flour can also work)
- 1 tsp salt
- 1/4 cup + 2 tbsp water
Instructions
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Steam the cauliflower florets until they are very soft and falling apart. Drain thoroughly.
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Allow the cooked cauliflower to cool slightly. Place it in a clean dish towel or cheesecloth over a sink or bowl and squeeze out as much liquid as you can. The drier the cauliflower, the better the patties will hold together.
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Transfer the squeezed cauliflower to a mixing bowl. In a separate bowl, whisk together the baking powder, oregano, garlic powder, flour, salt, and water until smooth.
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Combine the dry mixture with the cauliflower and mash thoroughly until the mixture comes together. Shape the mixture into four burgers using your hands.
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To cook: either pan-fry the patties in a little oil over medium heat, flipping once until golden and crisp on both sides, or bake. If baking, preheat the oven to 400°F (200°C), place the patties on a parchment-lined baking sheet, bake 10 minutes, flip, then bake another 10 minutes or until lightly browned and crisp.
More Healthy Plant-Based Recipes
Sticky Sesame Cauliflower
Cauliflower Mac And Cheese
How To Cook Sweet Potatoes – The Better Way
Chia Pudding
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