Ingredients
BUTTERMYLK
DRY SPICE MIX
COLESLAW
TO SERVE
Method
- Preheat the oven to 180°C. 2 Cut the cauliflower into
- cm thick steaks and then lay them out on a lined baking tray and drizzle with olive oil. Lightly season with salt to taste and then roast in the oven for 25–30 minutes. The cauliflower should be cooked but still firm. Set aside to cool a little.
- Meanwhile, whisk together the buttermylk ingredients in a large mixing bowl and set aside. In a separate bowl, large enough to fit the cauliflower, combine the dry spice mix ingredients. Set aside.
- To prepare the coleslaw, add the cabbage and parsley to a salad bowl. In a separate bowl, whisk together the remaining slaw ingredients to make a dressing, then stir it through the cabbage mixture. Set aside.
- Coat each of the roasted cauliflower steaks in the dry spice mix and then dredge in the buttermylk. Shake off any excess liquid and press back into the dry spice mix, coating well.
- Heat the vegetable oil over medium–high heat in a heavy-based pot.
- Carefully lay a cauliflower steak into the hot oil and cook for about 4–5 minutes or until golden-brown, using tongs to turn over halfway through. Remove and transfer to a plate lined with paper towel. Repeat the process with the remaining cauliflower steaks.
- Lightly toast the burger buns in a dry frying pan, if you like. To assemble each burger, smear the base with mayonnaise and then top with sliced cucumber. Follow with a cauliflower steak, a heaped serving of coleslaw, and some alfalfa sprouts. Spread smashed avocado on the top bun and then put the lid on. Tuck in!
