Butter-roasted cauliflower burger with goat’s cheese cream & lemon oil
Makes 6 Prep 25 mins Cook 55 mins
3 small cauliflowers
150g butter, at room temperature, plus extra to serve
FOR THE LEMON OIL
½ lemon, shaved peel only 100ml olive oil
FOR THE GOAT’S CHEESE CREAM
200g vegetarian creamy Norwegian goat’s cheese (preferably truffle-flavoured) or feta
200g crème fraîche
6 burger buns 1 tbsp pink peppercorns, crushed watercress ½ lemon, zested 1 Heat oven to 200C/180C fan/gas 6. For the lemon oil, heat the lemon peel and olive oil in a small saucepan. Remove from the heat when it starts to simmer, then leave for about 10 mins so the oil is infused with the flavour of the lemon. Remove the lemon peel and set the oil aside.
2 Trim the heads of cauliflower. Rub in plenty of butter and season. Transfer them to an ovenproof dish and cook for 10 mins, then reduce heat to 150C/130C fan/gas 2 and cook for 30- 40 mins more until the cauliflower is golden and starting to soften. The florets should give if you press them gently, but make sure they’re not too soft – otherwise the cauliflower won’t hold together when you cut it up.
3 Mash the goat’s cheese in a bowl, then add the crème fraîche and stir to make a smooth cream. Add salt to taste. Butter the buns, then fry quickly, cut-side down (or grill them).
4 Cut the cauliflower into 1cm slices. Put two slices on the bottom half of each bun. Spread over some goat’s cheese cream, sprinkle with crushed pink pepper and add some watercress. Drizzle with lemon oil and sprinkle with lemon zest to serve.
Recipes adapted from Green Burgers by Martin Nordin (£15, Hardie Grant).