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BBQ Cauli Steak Burger
- 2 cauliflowers (medium size)
- 100g panko breadcrumbs
- 150g plain flour
- 300ml plant based milk
- 3 tbsp BBQ seasoning
- 80g dairy free Flora
- 150g BBQ sauce
- 4 vegan brioche buns
- 4 slices vegan cheese
- 1 large gherkin (sliced)
- 1 red onion (sliced)
- 1 beef tomato (sliced)
- 1 baby gem lettuce (shredded)
- Vegan mayo
- BBQ sauce
Remove the leaves from the cauliflowers and cut 2 'steaks' out of each of them (save the excess cauliflower florets and make "wings" with them).
Put the plain flour, plant based milk and bbq seasoning in a mixing bowl and mix it all together with a fork until you're left with a smooth, thick batter.
Dip the cauliflower steaks into the bowl of batter and make sure they're well covered.
Let some of the excess batter run off the cauliflower then put the battered steaks in the bowl of panko bread crumbs and roll them around, ensuring they're completely covered.
Place the battered, breadcrumbed cauli steaks on a lined baking tray and put them in the oven for 25 minutes at 180 degrees celsius.
Warm the dairy free Flora in a small saucepan, add the BBQ sauce and stir everything together, making sure that you had a nice even consistency and the liquids are well mixed.
Take the steaks out of the oven and cover them with the BBQ sauce. Make sure the sauce covers the steaks entirely, on both sides.
Put the steaks back in the oven for a further 15 minutes and bake them - take them out when they're crisp to the touch.
Build your burgers with all the extras you like!