We all know cauliflower is pretty versatile. I mean, this cruciferous veggie really has quite the repertoire! It can be chopped up as rice, pureed into a mash, steamed and then frozen for smoothies, dough-ified as a pizza crust, sliced in half for steaks…the list goes on!
Kudos to you, Cauli, for you wear those many hats very well, my friend.
The real game changer for me, though, has got to be the cauliflower bun. You read that right: cauliflower in bread form. Glutenoids rejoice! But seriously, being allergic to gluten has really pushed me to think outside the box. Growing up, there was nothing more satisfying to me than eating a nice, juicy burger with my hands, bun and all. I tried gluten-free hamburger buns in the past, but honestly, I would just feel bloated from the additives in most gluten-free products.
Also, ya girl is not about to eat a hamburger between two lettuce leaves. I mean, come on. When will that ever be satisfying?
And so the cauliflower bun was born! These buns are just the right amount of moist and doughy while also holding up well enough for you to mangle a burger with your hands, no fork required! Although maybe a napkin. A napkin would be good.
Bonus: unlike a regular bun, you get an extra dose of veggies and protein without the added crap, thanks to the cauliflower and eggs. Bingo! These buns are great for everyone, even your non-GF friends! It’s the perfect amount of extra flavor that will complement any sandwich. You can even just make them into dinner rolls too- they’re very customizable!
Cauli, ya done good, kid.
- 1 medium cauliflower head, washed
- 2 free-range, organic eggs
- 2 (scant) tbsp coconut flour
- 1 tbsp turmeric
- Sea Salt + Pepper to taste
- Preheat oven to 400F.
- Steam cauliflower florets and blend in a food processor until riced.
- Pat cauli rice dry using a cheesecloth or paper towels. IMPORTANT: you really want to soak up all the water in the cauliflower so that the buns will stick together. Otherwise, they will fall apart.
- Combined dry cauli rice with eggs, coconut flour, turmeric, and s+p.
- Line a baking sheet with tin foil and spray lightly with coconut or avocado oil.
- Form dough into top and bottom buns and place on baking sheet.
- Bake for about 30-32 minutes, until golden brown.