Baked Cauliflower Burgers

Baked Cauliflower Burgers
Baked Cauliflower Burgers

Baked Cauliflower Burgers

Here, capers and Dijon mustard highlight mellow cauliflower’s subtle flavor. Serve with a slice of cheese for something richer; or for a lighter lunch, season with a squeeze of lemon, a sprinkling of sea salt, and a few grinds of black pepper and serve on a big, fluffy kaiser roll. Makes four 4-inch burgers
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Servings 6 People


  • 1 head cauliflower (see note)
  • 1/4 cup parsley
  • 2 tablespoons capers
  • 3 tablespoons Dijon mustard
  • 2 tablespoons potato starch
  • 2 eggs
  • Squeeze of fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1 ¼ teaspoons salt, divided
  • 1 ½ cups toasted bread crumbs, divided
  • 1/4 cup finely grated Parmesan


  • Cut cauliflower head into large florets. Roughlychop parsley. Drain, rinse and chop capers.
  • Preheat oven to 350°F. Line a Swiss Diamonddouble-burner griddle with parchment paper
  • Place the cauliflower in a steamer basket set ina Swiss Diamond 3.2-qt saucepan with 1 inchof water. Bring water to a boil, reduce heat tolow, cover, and steam for 8 to 10 minutes, untilcauliflower can be effortlessly pierced with a knife.
  • In a food processor, purée two-thirds of thesteamed cauliflower with the mustard, potatostarch, eggs, and lemon juice until smooth.Transfer to a large mixing bowl.
  • Chop the remaining cauliflower into 1/8 – 1/4inch pieces (or pulse in a food processor untilroughly chopped). Add to the puréed mixture.
  • Stir in the parsley, capers, red pepper flakes,and 1/2 teaspoon of the salt. Fold in 1 cup ofthe bread crumbs.
  • Add seasonings to taste. Shape into 6 patties.
  • Combine the remaining 1/2 cup bread crumbs,3/4 teaspoon salt, and the Parmesan on aplate. Gently dredge the patties in the crumbsso they are coated on both sides and the edges.Place on the prepared double-burner griddle.
  • Bake for 20 to 25 minutes, flipping once, untilthe burgers are firm and uniformly browned.
  • During the last minute of baking, add the slicedcheese to melt. Serve on a fluffy Kaiser roll.


If you find a cauliflower at the farmers’ market in
season (fall is peak season, beginning in October)
you’ll find that its natural sweetness is much more
readily apparent than in the plastic-wrapped ones
found at the supermarket.
Romanesco, a centuries-old vegetable that has
been reappearing at farmers’ markets lately, is
a hybrid of cauliflower and broccoli. It has a seagreen color and its shape resembles something out
of a science fiction movie, with florets of spiraling
domes. You can substitute 1 head of
romanesco for the cauliflower in this
recipe. It steams in roughly the same
amount of time as cauliflower.
Keyword Baked, Cauliflower, Burgers

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