Cauliflower Burger
- • 1 Whole cauliflower
Japanese BBQ Cauliflower Burgers with Watercress & Wasabi Aioli
Japanese BBQ Cauliflower Burgers with Watercress & Wasabi Aioli
20 min
Japanese BBQ Cauliflower Burgers with Watercress & Wasabi Aioli by The Watercress Company
Ingredients
Marinade, per cauliflower steak
- • 1tbsp tonkatsu sauce (or BBQ sauce)
- • 1tsp sesame oil
- • Optional: togarashi shichimi or chilli flakes
Aioli
- • 150g mayo*
- • 1tsp wasabi mustard
- • 60g watercress, chopped
- • 2 garlic cloves, minced finely
- • 2tbsp yuzu juice
Serving
- • Burger Buns
- • Tomato, sliced thickly
- • Your favourite cheese slices*
- • A handful of watercress
Method
Japanese BBQ Cauliflower Burgers with Watercress & Wasabi Aioli
1. For the aioli, simply blend all ingredients together and set aside.
2. Slice the cauliflower into chunky steaks – don’t discard the ends as these can be used for other recipes! Trim the central stem if it is too big.
3. Combine the marinade ingredients in a large bowl, using enough of each for however many steaks you have. Use a pastry brush to evenly coat all sides of the cauliflower, not forgetting the edges.
4. In a griddle pan over a medium heat, brush a little oil and grill the steaks for 5-6 minutes on each side. You can do the same over a hot barbecue!
5. To assemble your burgers, coat each side of your bun with a generous amount of the aioli, lay a cauliflower steak on top, followed by a slice of cheese, some tomato and a pinch of watercress.
NOTES:
You can brush these with butter and bake them in the oven for a browned top and really melted cheese!
*This recipe could easily be vegan by swapping the mayonnaise and cheese slices for your favourite vegan alternatives.
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