Innovative Moroccan Spiced Cauliflower Cakes with Chermoula Sauce – A Vegetarian Burger Recipe Inspired by North African Cuisine

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Subtitle: Gluten-free, Oil-free, Soy-free, High-fiber, Kid-friendly

Description: These delicious Moroccan spiced cauliflower cakes are the perfect vegetarian burger alternative! They’re packed with nutrients, easy to make, and free from gluten, oil, soy, and refined sugar. Serve them on a bed of fresh greens with our creamy chermoula sauce for an unforgettable meal.

Ingredients (Makes about 12 burgers):

For the cauliflower cakes:

1 large head of cauliflower (about 2 pounds)
1 medium red bell pepper, seeded and finely chopped
½ teaspoon ground turmeric
¼ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
¾ cup unsweetened apple sauce
½ cup plain Greek yogurt
¼ cup water
⅛ teaspoon salt, divided use

For the chermoula sauce:

⅓ cup raw cashews
⅓ cup fresh parsley, roughly chopped
½ lime juiced
2 cloves garlic, minced
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon sea salt, or more to taste

Instructions:

Cauliflower Cakes:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drain and rinse the canned chickpeas, reserving 1/4 cup of the liquid. Set aside.
3. Process the drained and rinsed chickpea liquid, reserved liquid, and 1 Tbsp. lemon juice in a high-speed blender until smooth. This will create 1/4 cup of aquafaba.
4. Add all the ingredients for the cauliflower cakes into a food processor and process until well combined and slightly chunky. You may need to scrape down the sides once or twice.
5. Using a rubber spatula, transfer the mixture to a mixing bowl. Stir in the reserved aquafaba until everything comes together. The mixture should be very wet but hold its shape when pressed between fingers. If too dry, add more aquafaba.
6. Divide the mixture into 12 equal portions (about 2/3 cup each) and form into patties. Place them gently on the prepared baking sheet.

Chermoula Sauce:

1. Combine all the ingredients for the chermoula sauce in a high-speed blender and process until smooth.

Cooking the Cauliflower Cakes:

1. Bake the cauliflower cakes for 20-25 minutes, flipping halfway through. They should be golden brown on both sides and firm to touch.
2. Meanwhile, prepare the chermoula sauce by combining all the ingredients in a small bowl and whisking until smooth.

Assembly:

1. To assemble the burgers, spread a generous amount of the chermoula sauce onto the bottom halves of the buns. Top with a few slices of tomato, lettuce leaves, red onion rings, and any other desired toppings.
2. Carefully place the cooked cauliflower cakes onto the bun bases. Spoon some extra chermoula sauce over the top if you like.
3. Close the burgers and serve immediately. Enjoy!

Note: For best results, refrigerate any leftover chermoula sauce in an airtight container for up to one week or freeze for later use.