Caramelized Cauli Burgers

Recipe: Alyssa Loscalzo. Yield: 4 burgers

  For the creamy burger sauce:  
2 cups soaked raw cashews
¼ cup water
5 green pimento olives
1 tsp. agave
2 tsps. sweet chili sauce

  For the patties:  
4 Tbsps. olive oil, divided
1 head cauliflower, stem and leaves removed
2 tsps. salt
1 tsp. crushed red pepper
1 onion, diced
3 cloves garlic, minced
1 tsp. dried parsley
2 tsps. capers
1 tsp. hot sauce
1 tsp. chickpea miso
½ cup cooked brown basmati rice, cooled
½ cup whole-wheat breadcrumbs

  For the sautéed onions:  
2 Tbsps. canola oil
2 onions (sliced thin)
¼ tsp. salt

  For the creamy burger sauce:   In a blender, combine sauce ingredients and blend until smooth. Set aside.

  For the patties:   Preheat oven to 425°F.

Wash cauliflower. Place cauliflower on baking pan. Add 1 Tbsp. oil, salt and red pepper. Roast cauliflower in preheated oven. Cook for 45 to 55 minutes. When cooled, cut into florets. Set aside.

In a medium sauté pan on medium heat, add 1 Tbsp. oil and onion. Cook until translucent. Add garlic. When fragrant, add parsley, capers and hot sauce.

In a food processor, add miso, rice and bread crumbs. Process for 30 seconds. Add sautéed onion mixture and cauliflower. Process until well blended.

Scoop even palm-sized balls onto parchment-lined baking sheet. Press and even out burgers. Place baking sheet in freezer to firm burgers for 15 minutes.

F  or the caramelized onions: In sauce pan on medium-low heat, add oil and onions. Do not sauté onions. Let them sweat and become caramelized, 20 to 25 minutes. Add salt and stir onions until golden.

In a medium frying pan add 2 Tbsps. oil. Place burgers in pan, being careful not to overcrowd. Cook for 3 to 5 minutes on each side or until done. Serve on warm toasted bun with caramelized onions and creamy burger sauce.