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Cauliflower Burgers

I found this recipe originally on Chocolate Covered Katie's website (https://chocolatecoveredkatie.com/2019/02/18/cauliflower-burgers/).  The girl has an abundant amount of recipes for almost every occasion.  However, I couldn't help but make a few modifications to this tasty cauliflower recipe with my patients in mind.  I basically added more protein using liquid egg substitute and used a gluten free higher protein flour.  These taste similar to potato pancakes.  They're delicious!  You can eat them anytime, for breakfast, snacks, or instead of a burger. I like to get creative and add it to lettuce wraps with mustard, ketchup, bell peppers and onions, or eat with hummus and raw veggies as a snack.  It's just another great way to get in one of your veggie and protein servings.  Check it out here:

Total Time: 20m

Yield: 4-5 burgers or 15-20 min burgers
Ingredients
  • 8 cups cauliflower florets (about 1 large) or I used 1 bag of organic riced frozen cauliflower from Trader Joe's
  • 1 tbsp baking powder
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 2/3 cup flour (spelt, white, oat, gf ap, etc. Readers say almond flour also works) I used sprouted garbonzo bean flour- it's higher in fiber and protein and lower in fat and carbs compared to most flours and you can buy it here: http://www.vitacost.com/pure-living-organic-sprouted-garbanzo-flour
  • 1 tsp salt
  • 1/2 cup organic liquid egg substitute
  • 1/4 cup of organic tomato sauce (optional)

Instructions

Steam cauliflower florets until fall-apart soft. Drain fully. Once cauliflower cools, place in a clean dish towel or cheesecloth over a sink or bowl, and squeeze as much water out as you possibly can. You want it super dry. Place the squeezed-out cauliflower in a bowl. Whisk all remaining ingredients in a separate bowl, then add to the cauliflower and mash very well. Shape into burgers with your hands. You can either fry the patties in a little oil over medium heat (flipping halfway through), or preheat the oven to 400 F and bake 10 minutes on a parchment-lined baking sheet, then flip and cook 10 more minutes or until lightly browned and crispy.

 

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