1 Cauliflower
4 Tablespoons Gram flour
Water
200g Golden breadcrumbs (Optional use panko breadcrumbs)
1 tablespoon onion granules
1 teaspoon garlic granules
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon dried sage
1 teaspoon chilli flakes
1 teaspoon All-spice
1 teaspoon black pepper
1 teaspoon sea salt
Salad of choice to go in the burger
Start by cutting away the leaves and tough stem of the cauliflower and then cut it in half. Cut the cauliflower halves into steaks.
In a mixing bowl (large enough to fit the cauliflower steaks) add the breadcrumbs and dry spices and herbs. Mix to combine into the breadcrumbs.
In a second mixing bowl add the gram flour and some water and mix until it forms an egg-like consistency.
Put the cauliflower steaks into the gram flour batter and ensure the whole steak is covered. Then put the battered cauliflower into the breadcrumbs and ensure it is covered. For more flavour and better texture double dredge the cauliflower.
Repeat until all of your cauliflower burgers are coated.
These are best deep-fried at 180° (356F) until golden but can be baked in the oven at 200° for 30-35 minutes. If deep-frying let them rest on some kitchen towel to absorb the excess oil, and sprinkle over some sea salt to keep crispy!
Serve in a toasted burger bun with salad and toppings of choice. Here I've gone for lettuce, tomatoes, pickled red cabbage and a slice of vegan cheese.
