Spicy Cauliflower Burgers

• uncooked quinoa↗0.75 cup
• head cauliflower (about 6 cups florets)↗1
• oil, divided3
• a few generous shakes of spicy seasoningcumin, chili powder, cayenne, etc

  cumin, chili powder, cayenne, etc

• garlic salt OR just a minced garlic clove or two0.5 teaspoon
• breadcrumbs or ground almonds↗0.75 cup
• shredded Pepperjack cheese0.75 cup
• eggs↗3
• salt↗1.5 teaspoon
• a few good squeezes of lime juice
• chopped cilantro0.5 cup
• chopped purple cabbage0.5 cup
• magic green sauce
• chipotle mayo↗
• buns (may I recommend jalapeño cheddar?)↗

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.

2. 2

   Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.

3. 3

   Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.

4. 4

   In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.

5. 5

   Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.

6. 6

   Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.