THE BEST CAULIFLOWER BURGER SPICY CHICKPEA

the best cauliflower burger spicy chickpea 

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Orlito and Mommy

I would omit the hot sauce and mayo and use tahini instead. I would also use a warm pita. Looks good!

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INGREDIENTS

CHICKPEA BATTER

1 tin Chickpeas

1 clove Garlic

1 slice Red onion

1 tsp Cumin

1 tsp Paprika

1 tsp Turmeric

a pinch of Salt and pepper

water to blend, about 5 tbsp

CHILLI BATTER

1 tsp dried Chillies or cayenne pepper

6-8 pitted Dates

3 tbsp Apple cider vinegar

2 tbsp Olive oil (optional)

a pinch of Salt and Pepper

RAW RANCH DRESSING

1 cup / 150g Cashew nuts

1 clove Garlic

3 tbsp Apple cider vinegar

a handful of Chives, chopped

a handful of Basil leaves, chopped

a pinch of Salt and pepper

water to blend, about 5 tbsp

LOADED CAULIFLOWER BURGER

6 Buns

2 Avocados

2 large Tomatoes

1  Little gem lettuce

3 slices Red onion

INSTRUCTION

STEP1

Pre-heat the oven to 450F / 230C.

STEP2

Put all of the chickpea batter ingredients for the cauliflower burger into a blender and whizz until smooth. You may need to add more water.

STEP3

Chop one medium cauliflower into slices.

STEP4

Dip all of the cauliflower slices into the chickpea batter and coat. Shake off the excess and place on a non stick sheet and bake for 30 mins until golden. Turn over halfway through.

STEP5

Repeat steps 3 and 4 for the chilli batter to coat the cauliflower burgers again and bake. Again take out of the oven after about 30 mins once the healthy burgers are golden.

STEP6

To make the raw ranch dressing blend everything apart from the basil and chives until smooth. Then stir in the chopped herbs.

STEP7

Enjoy immediately in a loaded bun or store in the fridge where they will last a few days.

NOTES

The oil is optional for the cauliflower burger coating. It helps to give a crispier coating but is still delicious without it.

Use a high smoke oil like light olive oil if you want to use oil as its healthier to cook with.

To make this nut free replace the cashew nuts in the dressing with sunflower seeds.

The apple cider vinegar can be replaced with white wine or rice vinegar, but add slowly after

blending as the amount may need to be adjusted.

Put less chilli or cayenne pepper in for a milder version.

These are best served hot straight out of the oven.

1 tin of chickpeas is about 15oz or 400ml when undrained.

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THE BEST CAULIFLOWER BURGER SPICY CHICKPEA