CAJUN CHICKPEA + CAULIFLOWER BURGER

Step 1

Heat the oven to 205°C (400°F). Cut the cauliflower up and measure about three cups. Toss it with 3 teaspoons of your favourite cooking oil, a big pinch of sea salt, pepper, and smoked paprika. Roast in the oven for 30-40 minutes, stirring after You want them nice and crispy and delicious.

Step 2

Meanwhile, add the chopped onion to a heavy bottom frying pan over medium-low heat, along with 1 1/2 teaspoons of oil. Sweat until it begins to soften, then add the garlic for a few minutes before removing from the heat. You'll have plenty of time now to slice up avocado, tomatoes, make the Garlic Sauce, Cajun mix, or watch some Netflix.

Step 3

Once the cauliflower is cooked, you can begin to make the burgers. In a food processor (or in my case the dry container for a Vitamix), add the Cajun Spice Mix, Chickpeas, cilantro, and onions and garlic and puree until it's about halfway smooth but with a few chunky beans remaining. Scrape down the sides if needed then toss in the cauliflower and pulse a little more. You want it fairly uniform in texture with some chunky cauliflower goodness. Scrape the mixture into a bowl and work in the flour. Let it hang out for a few minutes for the flour to absorb the liquid.

Step 4

Divide into four burgers and fry in a little oil (I used the pan from the onions) on both sides until crispy and brown. Once cooked I like to pop my burgers in a 190°C (375°F) oven (I used the cauliflower roasting tray...see a theme here), for about 10 minutes.

Step 5

Serve on toasted buns with garlic sauce if desired, tomatoes, lettuce, onion, avocado, mustard, or whatever your faves are.