Peri Peri Cauliflower Burger
Ingredients
Scotch bonnet mango dip
- 1 ripe mango
- 1 tbsp hot sauce (adjust to heat levels)
Slaw
- 1/2 red cabbage
- 1/2 white cabbage
- 2 carrots
- Large spoon of vegan mayo
- Salt and pepper
- 1 tsp vinegar or lime juice
Cauliflower patty
- Large cauliflower
- 1 cup of flour
- 1 cup of water
- 1/4 cup of nandos marinade
- 1 tsp smoked sweet paprika
- Season with salt
Bun
- vegan brioche bun
Preparation
Prepare the Scotch Bonnet Mango Dip by peeling and chopping the mango, then blending or mixing it with hot sauce until smooth
Make the slaw by shredding the cabbage and carrots, then combining them with vegan mayo, salt, pepper, and vinegar or lime juice in a bowl; mix well and refrigerate to chill
For the cauliflower patty, cut the cauliflower into florets, mix flour, water, nandos marinade, smoked sweet paprika, and salt to form a batter, coat the cauliflower florets in the batter, and bake or fry until golden and crispy
Assemble the burger by placing the cauliflower patty on the vegan brioche bun, adding slaw, mango dip, and tomatoes if desired, then serve immediately
