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Cauliflower Burgers 

Prop Styling By Chavi Feldman Photography By Hudi Greenberger 

Cauliflower Burgers 

I made these recently for a family gathering. Everyone loved them — from my one-year-old granddaughter to my older relatives. They are full of ingredients that are good for you, are mildly seasoned, and of course are baked (not fried). Feel free to up the seasoning if that’s how you like it. 

yields 16 patties 

  • 1 lb (½ kg) frozen cauliflower florets
  • 7 oz (200 g) feta or other mildly salted cheese, grated (I used 5% lightly salted Tzfatit)
  • 3 eggs
  • 1 scallion, chopped
  • ½ cup golden breadcrumbs, plus more for coating
  • ½ tsp lemon zest, or to taste
  • salt and pepper, to taste (be generous)
  • olive oil, for brushing

Cook cauliflower in salted boiling water for 10 minutes. Drain and mash with a potato masher (there should be small pieces.) Place in a medium bowl. Add the cheese, eggs, scallion, breadcrumbs, zest, and seasoning. (See note for additional add-in suggestions.) Mix together well. Place in fridge for at least a half hour. Preheat oven to 400°F (200°C). Oven rack should be in middle of the oven. Prepare a baking sheet lined with parchment paper and sprayed with oil spray. Place breadcrumbs onto a plate.

Form cauliflower mixture into patties, and carefully dip each patty into breadcrumbs, coating all sides, and place on baking sheet. Continue until mixture is finished. Put a little olive oil in a cup. With a brush, gently brush tops of patties with olive oil. Bake for 15 minutes. Raise temperature to broil, and broil for 3–4 minutes or until burgers start to brown.

NOTE: Additional add-ins can be 1–2 cloves of crushed garlic, a sautיed onion, and/or extra seasoning such as onion and garlic powder.

TIP: For a flavor or texture change, swap the breadcrumbs in the patties with about 1 cup of cooked quinoa or bulgur.

(Originally featured in FamilyTable, Issue 652)

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