I feel like cauliflower is the big versatile brother of the gluten-free/paleo world. Heck, we’ve seen everything from cauliflower rice, to cauliflower pizza (sooo 2013, am I right?! kidding. it’s awesome.), mashed cauliflower, cauliflower tortillas, everything bagel cauliflower rolls, cauliflower Mac n Cheese…Heck, Buzzfeed even did a “23 Insanely Delicious Ways to Eat Cauliflower Instead of Carbs” article. Not to mention the hundred bagillion ways you can make cauliflower rice…I even have three different ones on my site! Which, by the way, you should definitely check out because they are mouth-watering delicious. (Mango Coconut Cauliflower Rice, AIP “Curry” Cauliflower Rice, and Cauliflower Rice Biryani) Even the non-gluten-free folks are hopping on this trend. So you know it must be cool if it’s not just the gluten free
freaks folks getting down with cauliflower and its bad self.
About three years ago when I first hopped on this paleo train, I saw a recipe for cauliflower buns that caught my eye. I can’t for the life of me remember where I got the recipe…but I ended up tweaking it a ton anyway (you know, per usual) because I am blessed with the total inability to follow someone else’s recipe to a T. Except when baking. Because YIKES we all know that can end in disaster, 0 to 100 real quick.
But anyway. I made these super tasty cajun burgers on cauliflower buns that ROCKED MY FREAKING WORLD. Honestly. They were so good I invited some friends over the next day and made them again so they could taste them and bask in my newfound cauliflower buns recipe glory.
And then I totally forgot about them for about…3 years. Typical. I was digging through some old recipes while developing some awesome new burger recipes I have coming for you guys soon, and was trying to decide what kind of bun would go best, when this cauliflower buns recipe practically slapped me in the face and was like UM HELLO DANA PICK ME.
No, the recipe didn’t come right out of my computer and actually slap me, silly. But you get what I mean. And I’m so glad it happened because these things are freaking DELICIOUS. I might be making a breakfast benedict out of them sometime? Maybe. Stay tuned for more!
So, how do you use them? Any way you would use a hamburger bun or sandwich bread, obvi. Like with these recipes!
- Hawaiian Burgers with Pineapple-Ginger Relish
- Turkey Burgers with Cranberry Aioli
- Poached Egg and Roasted Delicata Squash Breakfast Burgers
- Buffalo Burgers with Caramelized Onions and Balsamic-Fig Aioli
- Chicken Burgers with Cherry Relish
- Tarragon Spiced Turkey Burgers
- As a bun for Smoky Slow Cooker BBQ Pork
- Heck, I would even just spread some of my Dairy-Free Pesto on them and call it a day.
- about 3 cups grated raw cauliflower (from one small cauliflower) (use your food processor)
- 3 Tbsp almond flour
- 1 Tbsp coconut flour
- 2 eggs, beaten
- 1 tsp minced garlic
- 1 tsp onion powder
- 1 Tbsp dried oregano
- ½ tsp sea salt
- ¼ tsp pepper
- 2 Tbsp nutritional yeast
- Optional: add in a teaspoon of spices or herbs that match the flavors of whatever you’re serving them with! Greek burgers? Try some chopped olives and lemon zest.
- Curry, paprika, spice blend
- Use your food processor to grate the cauliflower into rice.
- Mix together all the ingredients in a large bowl with a wooden spoon.
- Shape into even-sized balls onto a baking sheet lined with parchment paper or a silpat (a nonstick baking sheet liner). If you want to make thicker buns, use a ½ cup scoop and make 4. Want them thinner? Use a ⅓ cup scoop and make 6.
- Cook at 400 degrees for 15-20 minutes, or bake for 15 minutes and broil until golden. Watch so they don’t burn!
- Place onto a cooling rack so they don’t get mushy - or eat them right away! They can also be made a day in advance and stored in the refrigerator.
Try them out and let me know how you top them 🙂