“ This is a "veggie burger" like you've never seen. Laura from Blogging Over Thyme transforms slices of cauliflower into crispy-edged "steaks" for a vegetarian summer sandwich topped with tangy and spicy coleslaw. Vijay, Recipe Hunter ”
To kick off #BurgerWeek 2014, we’re very excited to have the talented Laura Davidson of Blogging Over Thyme sharing her Meatless Monday spin on a “veggie burger.” Cauliflower may be one of the most under-appreciated vegetables out there and Laura uses it’s meaty texture to create fried cauliflower “steaks” for this vegetarian summer sandwich. Take it away Laura!
Summer, to me, is all about the burger and toppings. Hand me a nice cold beer, a burger, and a side of coleslaw, and I’m one happy girl. And while I definitely like to indulge in a traditional beef hamburger every now and then, what I love even more is playing around with classic American dishes and reinventing them in a fun, playful way.
For most people, the concept of celebrating Meatless Monday while indulging in a juicy burger is sort of an oxymoron. Sure, you can skip the meat and opt for a veggie burger instead—but what if you wanted something different? Something a little bit more out of the box? Well, I’m here to tell you that the world of vegetarian burgers extends far beyond the traditional veggie burger. In fact, the options are pretty endless.
This cauliflower steak burger with tangy coleslaw is all of that—and then some. Fresh cauliflower is cut into thick “steaks” (be sure to leave most of the cauliflower stalk intact before slicing) and lightly steamed, before it is breaded in a panko breadcrumb-flour mixture and pan-fried in oil over the stovetop. The end result is incredibly crispy, juicy, and full of texture.
To pair with the crispy fried cauliflower steaks, I prepared a very simple vinegar-based slaw comprised of finely sliced red cabbage, julienned carrot, sliced red onion, and jalapeño tossed with apple cider vinegar, red pepper flakes, Dijon mustard, and a touch of sugar. The trick to a good slaw is allowing the vegetables to marinate in the vinegar base for at least 30 minutes, or longer—the flavor will be much more developed, yet it will still retain that perfect crunch.
To go alongside this, I made a simple spread comprised of mayonnaise, sriracha hot sauce, and fresh lime juice. Top this all together onto a lightly toasted bun and you have one heckuva Meatless Monday burger! Enjoy.
This post is part of:
Fried Cauliflower Steak Burgers with Tangy Coleslaw
Prep Time: 45 minutes
Cook Time: 15 minutes
Yields: 2 servings
For the tangy coleslaw:
- 1 cup shredded red cabbage
- ½ cup carrot, julienned
- ¼ cup thinly sliced red onion
- ¼ of a jalapeño pepper, thinly sliced
- ¼ cup unfiltered apple cider vinegar
- 3 tablespoons water
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- Pinch of red pepper flakes
For the spicy mayonnaise spread:
- 3 tablespoons mayonnaise
- ½ teaspoon Sriracha hot sauce
- ½ teaspoon fresh lime juice
For the fried cauliflower steaks:
- 1 head of cauliflower
- 2 eggs
- 1/2 cup all-purpose flour
- ½ cup panko breadcrumbs
- Canola or safflower oil (for frying)
- 2 burger buns or Portuguese rolls
- Make the coleslaw: Place the cabbage, carrot, red onion, and jalapeño in a bowl. In a separate measuring cup, whisk together the vinegar, water, Dijon mustard, sugar, and red pepper flakes. Pour over the vegetables and mix thoroughly. Allow mixture to sit for at least 30 minutes. Season with salt to taste.
- Make the spicy mayonnaise spread: Combine all of the ingredients in a small bowl and set aside.
- Leaving the majority of the cauliflower stalk intact, slice the cauliflower in half vertically (you will only use one half). Using a large knife, slice the cauliflower halves vertically into ¾-inch to 1-inch thick slices (see this post for step by step photos). Some slices might need to be halved if they are too large. The most important step in this process is creating a flat surface on the cauliflower slices so that they will fry evenly.
- Set the cauliflower slices in a large (10 to 12 inch) skillet over medium heat and pour in 1/4 inch of water.
- Bring the water to a simmer, reduce the heat, cover the pot, and allow the cauliflower to steam until it is barely fork tender, roughly 4-5 minutes. Be careful not to over-cook the cauliflower, or it will be more likely to fall apart.
- Use a spatula to carefully transfer the cauliflower steaks to a paper-towel lined plate. Allow them to cool completely; and then season them with salt and pepper.
- Whisk together the eggs in a bowl and set aside. Combine the flour and panko breadcrumbs on a sheet of wax paper for breading. Season mixture with salt and pepper.
- Dip the cauliflower steaks in egg on both sides, and then coat them in the breadcrumb mixture. Be sure to cover the cauliflower as completely as possible. (If the cauliflower steaks break up, just coat and fry the pieces.)
- Set aside a large baking sheet lined with wire rack for frying. Dry the original skillet thoroughly, and return it to medium-high heat. Pour in 1/4-inch to ½-inch of oil. Once the oil starts to shimmer, gently add the breaded cauliflower steaks—do not overcrowd the pan. Fry the cauliflower until golden brown and crisp, roughly 2 minutes. Flip and repeat. Transfer the pieces carefully to the rack, and season immediately with salt.
- Meanwhile, toast the buns lightly. Spread on a thin layer of spicy mayonnaise spread, top with a large spoonful of coleslaw, and the fried cauliflower steaks. Serve immediately.
“ I love creating fresh, seasonal meals that showcase ingredients in a unique way. Cooking is the ultimate blank canvas--knowing that I can take even the simplest of ingredients and transform them into a work of art is so exciting! ”
What happens when a former baker and culinary school grad (with honors, we might add) chronicles their cooking adventures online? They’ll most definitely be Blogging Over Thyme. Laura Davidson is the creative mind, artful eye, and skillful hand behind Blogging Over Thyme where she shares her elegant (yet not complicated), fresh, and colorful culinary creations from her Washington, D.C. kitchen. With stunning photography and seasonal recipes, Laura’s food is the type that pulls you in week after week, never letting go. It’s the type of food you see in the morning and immediately rush to the store for in the afternoon. Get inspired by her recipe and see why working “over thyme” can be a delicious, delicious thing.
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