Spicy Cauliflower Quinoa Ranch Burger with Sweet Potato Bun

Preheat oven to 425ºF and line a rimmed baking sheet with parchment paper and set aside.

Break cauliflower into florets and lay out on a rimmed baking sheet lined with parchment paper. Drizzle with about 1 tablespoon olive oil, ground cumin, cayenne pepper, paprika, garlic powder, and ½ teaspoon sea salt. Toss to coat.

Transfer cauliflower to the oven and roast until until lightly browned and caramelized, about 25–30 minutes, flipping halfway through.

Once cauliflower is tender, allow to cool. Then very quickly pulse in a food processor to form small, evenly-sized pieces. We don’t want puree the cauliflower, just to break it up into small pieces so it sticks together.

In a large mixing bowl, combine cooked, broken-down cauliflower, cooked quinoa, almond meal, eggs, and remaining ½ teaspoon sea salt. Mix until well incorporated.

Form into 6 patties. To cook the patties, place onto a hot pan over medium-high heat with a little olive oil and cook until golden brown on each side, flipping very carefully to avoid breaking. Repeat with remaining patties.

To make the quick avocado lime spread, combine avocado with ½ teaspoon sea salt and 1 teaspoon lime juice. Mash together, then set aside.

To make the crunchy cabbage slaw, combine thinly sliced red cabbage, remaining ¼ teaspoon sea salt, and remaining lime juice.

For the buns, I’m using my sweet potato rolls recipe (see my TK recipe box), except instead of shaping the dough into rolls, I flatten the rolls into a hamburger bun.

To assemble the burgers, start by spreading the avocado mash generously over the bottom bun, followed by the cooked spicy cauliflower quinoa burger, and then the red cabbage slaw. Drizzle the Primal Kitchen’s ranch dressing generously over the top, and then top off with the rest of the bun to make a seriously amazing (and vegetarian!) burger.