Greek Cauliflower Burger with Tzatziki Aioli

Serves 4

2 tbsp honey

2 tbsp red-wine vinegar

1 red onion, sliced into thin rounds 400g cauliflower florets

½ cup pitted green olives, chopped 1 tsp finely grated lemon rind

¼ cup finely chopped oregano

¼ cup finely chopped flat-leaf parsley ½ cup cooked white quinoa

2 eggs

½ cup fresh breadcrumbs

450g saganaki cheese Extra-virgin olive oil, to brush 4 seeded burger buns, halved

1 cup baby kale leaves

1 oxheart tomato, sliced

TZATZIKI AIOLI

½ cup store-bought tzatziki 1 garlic clove, crushed 2 tbsp mayonnaise

To make the tzatziki aioli, place the tzatziki, garlic and mayonnaise in a bowl and mix well to combine. Keep in the fridge until needed.

Place the honey and vinegar in a small bowl and mix to combine. Add the onion rounds, season with salt and toss to coat. Set aside for later.

Preheat the oven to 200°C (180°C fan forced). Place the cauliflower in a food processor and pulse until finely chopped. Add the olives, lemon rind, oregano and parsley and pulse again to combine. Place in a large bowl. Add the quinoa, eggs and breadcrumbs. Grate ¼ cup of the saganaki cheese, add to the cauliflower mixture. Season with salt and pepper, mix to combine.

Divide the mixture into 4 and shape into patties. Place the patties on a lined baking tray. Brush with olive oil, then place in the oven and cook for 10 minutes. Turn and cook for a further 5 minutes, or until golden.

Meanwhile, heat a large, non-stick frying pan over medium heat. Cut the remaining saganaki cheese into 4 slices. Add the saganaki slices to the pan and cook for 1 minute on each side. Remove from the pan and keep warm.

To assemble the burgers, spread the tzatziki aioli over the base of each bun. Top with kale, a slice of saganaki, a cauliflower patty, tomato slices and pickled onion. Sprinkle with a little black pepper and top with the remaining bun halves.