In a small saucepan over medium-high heat, combine quinoa and water. Cook until water is absorbed, about 20 minutes. Set aside and cool.
Use Hy-Vee Short Cuts riced cauliflower to make your own spicy cauliflower burgers.
Servings and Ingredients
|¾ c.||quinoa, uncooked|
|1 ¼ c.||water|
|2 tbsp.||Gustare Vita olive oil|
|6 c.||Hy-Vee Short Cuts cauliflower rice|
|1 tbsp.||Hy-Vee ground cumin|
|2 tsp.||Hy-Vee paprika|
|1 tsp.||Hy-Vee cayenne pepper|
|2 clove(s)||garlic, minced|
|¾ c.||Hy-Vee plain panko breadcrumbs|
|¾ c.||shredded pepper jack cheese|
|3||Hy-Vee large eggs|
|1 ½ tsp.||Hy-Vee salt|
|12||Hy-Vee Bakery whole wheat hamburger buns, optional|
|Bolthouse Farms salsa ranch salad dressing|
Things To Grab
- Small saucepan
- Large skillet
- Large bowl
- Charcoal or gas grill or large nonstick skillet
Meanwhile, heat olive oil in a large skillet over medium heat. Add cauliflower, cumin, paprika, cayenne pepper, and garlic. Cook 5 to 6 minutes until crisp-tender.
In a large bowl, combine quinoa, cauliflower, breadcrumbs, cheese, eggs, and salt. Form into 12 patties.
Preheat a charcoal or gas grill or a nonstick skillet over medium heat. Add cauliflower patties and cook until golden brown, about 4 to 5 minutes. Carefully flip, and cook an additional 4 to 5 minutes. If desired, serve on whole wheat buns with desired toppings.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 390mg
- Total Carbohydrates: 14g
- Protein: 7g
Featured KCCI recipe on May 20th, 2018