These baked cauliflower florets are a great meat-free burger option. Cauliflower is best served straight from the oven while it’s extra crunchy.
Serves: 4
INGREDIENTS
Crunchy cauliflower bites
190ml milk
1 cup plain flour
1⁄2 teaspoon sea salt
1⁄4 teaspoon ground pepper
2 cups panko crumbs
1⁄4 cup freshly grated parmesan cheese
1 teaspoon ground turmeric
1⁄2 teaspoon smoked paprika
1 teaspoon dried oregano
1 small head of cauliflower, chopped into florets
3 tablespoons olive oil
Jalapeño mayo
zest and juice 1 lime
1 tablespoon finely diced pickled jalapeños
1 crushed garlic clove
1⁄2 cup purchased mayonnaise sea salt
To assemble
1⁄2 red onion, thinly sliced
1 avocado, sliced
4 cos lettuce leaves
1⁄4 cup coriander leaves
1⁄2 green chilli, thinly sliced (optional)
4 burger buns
1 lime, cut into wedges
METHOD
Crunch caulifower bites: In a large bowl, combine milk, flour, salt and pepper. Whisk until a smooth batter forms.
In another large bowl, combine panko crumbs, parmesan, turmeric, smoked paprika and oregano.
Dip cauliflower florets into the batter and then into the panko mixture. Place on the baking tray and drizzle with olive oil. Bake for 20 minutes or until golden, turning half way through cooking.
Jalapeño mayo: In a small bowl combine the zest and lime juice, jalapeños, garlic and mayonnaise. Season with salt.
To assemble: Cut burger buns in half and grill until golden brown. Smear a generous spoonful of jalapeño mayo on top and bottom bun. Top with red onion, avocado, cos lettuce, coriander, cauliflower bites, and chilli. Season with salt. Serve with lime wedges.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.