cauliflower turmeric burgers with carrot chips
1kg cauliflower, trimmed and sliced
1 teaspoon yellow mustard seeds sea salt and cracked black pepper
1½ tablespoons extra virgin olive oil
2 green onions (scallions), chopped
1 cup coriander (cilantro) leaves
1 tablespoon finely grated fresh turmeric
½ cup (50g) quinoa flakes
400g can chickpeas (garbanzos), rinsed and drained 2 large carrots, peeled into ribbons
6 iceberg lettuce leaves
6 radishes, thinly sliced
1 Lebanese cucumber, thinly sliced
½ cup (140g) natural Greek-style (thick) yoghurt 2 cups (30g) watercress micro (baby) coriander (cilantro), to serve Preheat oven to 220°C (425°F). Place the cauliflower, mustard seeds, salt, pepper and 2 teaspoons of the oil on a large oven tray lined with non-stick baking paper. Cook for 25–30 minutes or until tender. Place the cauliflower mixture, onion, coriander leaves, turmeric, quinoa flakes, chickpeas, salt and pepper in a food processor and pulse until just combined. Shape the mixture into 6 patties.
Place the carrot, salt, pepper and 2 teaspoons oil on a large lightly greased oven tray and cook for 12–15 minutes, turning halfway, until golden and crisp. Set aside.
Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the patties, in batches, for 3–4 minutes each side or until golden brown. Divide the lettuce between plates. Top with the radish, patties, cucumber, yoghurt, carrot, watercress, micro coriander and pepper to serve. SERVES 6.