Southern-Style Cauli Burgers
Try our Southern-style fried cauli burger if you're after a fabulous vegan bistro meal. Layer it up with the classic burger fillings of onion, pickles and lettuce.
Ingredients
- 1 cauliflower head, cut into large florets and halved lengthways
- 2 cup plain flour
- 1 1/2 tbs Cajun seasoning
- 1 tbs smoked paprika
- 1 cup vegetable oil (for shallow frying)
- 4 vegan brioche burger buns, split, toasted
- 2 tbs sriracha sauce
- 1/3 cup vegan mayonnaise
- 200g shredded iceberg lettuce
- 1/2 cup bread & butter pickles
- 1 small small red onion, thinly sliced into rounds
Method
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Arrange florets, in a single layer, on tray, then bake for 40 minutes or until tender. Set aside to cool for 15 minutes.
- Whisk half of the flour with 3/4 cup water in a shallow bowl until smooth. In another shallow bowl, combine remaining flour, seasoning and paprika. Season well.
- Dip florets, one at a time, in batter, allowing excess to drip off. Dip in paprika mixture to coat. Repeat process to double-coat florets. Place back on tray in a single layer.
- Pour enough oil into a large frying pan to come 3cm up side of pan. Heat over medium heat. Working in batches, cook florets for 3 minutes, turning occasionally, or until golden brown. Drain florets on a paper towel-lined plate.
- Spread bun bases with half each of the sauce and mayonnaise. Top with lettuce, pickles, onion and florets. Drizzle with remaining sauce. Spread bun tops with remaining mayonnaise. Sandwich with bun tops and serve.
