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Buffalo Cauliflower Burgers

by Livestrong_Recipes  |  Dec 12, 2018

Buffalo Cauliflower Burgers
Photo Credit: fahrwasser/ Adobe Stock
  1. PREP
  2. 25 m
  • COOK
  • 1h 15m
  • 1h 40m

Recipe courtesy of Jackie Newgent:



  • 14 oz Tofu, Organic, Firm
  • 1 tbsp Extra Vrigin Olive Oil
  • 3 cups Cauliflower Florets
  • 3/4 medium red onion
  • 1 1/4 tsp sea salt
  • 2 garlic clove
  • 2 tbsp Tahini
  • 1 1/2 tsp Hot Pepper Sauce
  • 3 tbsp Breadcrumbs
  • 2 egg(s)
  • 6 Whole Grain Hamburger Bun
  • 1/4 cup Blue Cheese Dressing
  • 3 cups Mesclun Salad Mix


1 Squeeze, crumble, then well drain the tofu in a fine mesh strainer; set aside.
2 Heat the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the cauliflower (look for purple cauliflower!), onion, and 1/2 teaspoon of the salt and sauté until the cauliflower is tender, about 18 minutes. Stir in the garlic and sauté for 1 minute. Cover, remove from heat, and set aside for at least 5 minutes.
3 Preheat the oven to 400°F. Add the tahini, hot pepper sauce, black pepper, and remaining 3/4 teaspoon salt to a large bowl and stir until combined. (Note: The “heat” level of hot sauces can vary; adjust amount as needed.) Add the tofu to the tahini mixture and stir until evenly combined. Add the cauliflower mixture and breadcrumbs and evenly combine. Add the eggs (or vegan egg replacer) and combine well.
4 Firmly form the mixture into four balls; place onto a large unbleached parchment paper-lined baking sheet. Pat with your fingertips into four (4-inch-diameter) patties. Spritz the top of each with cooking spray. Bake for 40 minutes. Gently flip over each burger, spritz with cooking spray, and bake until firm and well browned, about 15 minutes more. Brush or drizzle with additional hot sauce, if desired.
5 Split and grill the buns.
6 Place the patties into the buns with blue cheese dressing (or vegan mayonnaise) and mesclun.
7 PC: Jackie Newgent