Spiced Cauliflower Burger with Sauerkraut

• Vegetarian

• Produce

  • 1 Cauliflower head, medium
  • 1/2 inch Ginger knob
  • 1 Onion, small

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 2 Galic cloves
  • 1/2 tsp Sea salt
  • 1/2 tsp Sumac
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 2 tsp Nigella seeds

• Bread & Baked Goods

  • 1 Buns, Whole wheat

Found on theawesomegreen.com

Description

Ingredients

• 1 medium cauliflower head, cut into florets, rinsed and drained
• 1 small onion, finely diced
• 2 galic cloves, minced
• ½ inch ginger knob, peeled and grated
• ½ cup quinoa, cooked (makes about 1 cup)
• 1 tsp coconut oil
• 1 tsp turmeric powder
• ½ tsp ground cumin
• ½ tsp sumac
• 2 tsp nigella seeds
• ½ tsp sea salt
• Pinch cayenne pepper
• 2 eggs (or 1 tbsp ground flax for the vegan version)
• To assemble:
• Whole wheat buns
• *Optional: Greek yogurt (with lemon and garlic), massaged kale, red cabbage sauerkraut, avocado

Directions

• Heat the coconut oil into a cast iron skillet, add the onion, garlic, ginger and spices, mix to combine and cook until the onion becomes translucent, stirring frequently.
• Add the cauliflower florets, and cook for ten minutes, stirring every now and then.
• Transfer into the food processor, together with the cooked quinoa, eggs/flax, salt and cayenne, and pulse to obtain a sticky mixture (dont over-process to make sure you dont get a mushy texture).
• Shape the burgers using your palms, and line them on a plate.
• Heat a little coconut oil into the skillet, add the burgers, cook until golden on one side, then flip over and cook until golden. (You can also bake into the oven at 175°C/347°F for 20 mins).
• Assemble and serve warm.