Cheesy Cauliflower Hamburger Buns
We’ve already eaten these twice this week, and if we had the ingredients I’m pretty sure we’d eat them twice more. They are very similar to the cauliflower pizza dough that’s been popular as of late, yet somehow I like them better. Perhaps because there’s a burger stuck in the middle? Me thinks that has a good bit to do with it.
For the burger, I made something similar to this herbed turkey burger. We topped it with pesto and a sprinkling of parmesan cheese. A thick slice of heirloom tomato would also be nice! The buns themselves are extremely customizable. Feel free to experiment with your favorite spices and herbs! I added ground flax seed meal to make them a bit sturdier, and I think that chia seeds and hemp seeds could also be a nice addition. Take it from a girl who often skips the bun: these are a very satisfying compliment to your burger, and they’re high in protein, low in carbs and completely gluten-free!
Cheesy Cauliflower Buns
Ingredients:
- 2 cups cauliflower (~ 1/2 of a large head), shredded by hand or in the food processor
- 4 egg whites
- 1/2 cup mozzarella
- 2 tbsp ground flax seed
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
Directions:
- Pre-heat oven to 450 degrees farenheit. Line a baking sheet with parchment paper.
- Mix all ingredients in a large bowl.
- Scoop four even balls of the batter onto the parchment paper leaving several inches between each one. Flatten to about 1/2 inch disks.
- Cook for 15-20 minutes, until golden brown. You may want to broil for a couple of minutes if the bottom is cooking faster than the top.
Servings: 2 buns
Nutrition:
| Calories | Carbs | Fat | Protein | Fiber | ||
| 119 | 6 | 5 | 11 | 3 |
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My batter turned out dripping wet. I think it might be because I used the egg whites in the carton which seem more liquidy. But, never fear! I pressed the batter through a strainer to drain the excess liquid and mixed in a little almond flour & Parmesan. They turned out PERFECT! So crazy delicious. I used them for shredded Italian beef sandwiches and the garlicky cheesiness of the buns was an amazing compliment to the spicy beef. Thank you for this recipe! I will use it often.
Eek, that sounds like a lot of work! Next time, it may help if you use paper towel and press the excess liquid out of the cauliflower before hand. Glad you enjoyed them!
I can’t wait to try these. I am always looking for a substitute for bread with high sodium and began to think there wasn’t anything. I did find a place in Keene called the bread shed that has all organic homemade breads with very low sodium and calories. The latest find was a cranberry, pecan flaxseed bread and a delicious whole grain.
These have about 100mg sodium per bun, which I think is about half a standard bun. That Bread Shed bread sounds amazing! I bet that’s great for breakfast or sandwiches!