This post should be called healthier junk food. I love hamburgers. I have been making due by just leaving out the hamburger buns. That’s until I found this recipe for cauliflower crust buns on http://www.theironyou.com. This recipe makes enough for 2 burgers.
Cauliflower crust “bread” buns
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
2 hamburger patties
Your favorite burger toppings
Directions – Cauliflower crust “bread” buns
- Preheat oven to 450°F (220°C) and place a rack in the middle.
- Line a baking sheet with parchment paper and liberally grease it with oil. Set aside.
- In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
- Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
- Be careful with this step as the cauliflower will be really hot. Place the cauliflower rice in a kitchen towel (or cheesecloth or tea towel) and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as hamburger buns.
- Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
- Spread cauliflower mixture onto the lined baking sheet and shape into 4 rounds (used round dough cutters).
If you are wondering, the crust has a corncake (as if made with cornmeal) kind of texture. It’s pretty tasty and really does go great as an alternative to bread. But it’s dense, and, there’s no denying its made of cauliflower. So, if you don’t like cauliflower, this one isn’t for you.