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


½ lemon, shaved peel only 100ml olive oil


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).

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