Furikake Cauli Burger
Cauliflower steak with Japanese sprinkle, goes sandwich style. Yes please - I will take two… keep your costs down by substituting proteins for veggies.
Cafe/Takeaway
Casual Dining
Vegetables
Sandwiches & Wraps
Burgers & Hotdogs
Main Meals
Other Asian
Ingredients per serve
Furikake Cauli Burger
−
+
€0.0
Furikake
Sesame seeds, toasted
/g
125.0 g
0%
Sea salt, to taste
/g
25.0 g
0%
Nori sheets, cut into thin strips
/x
3.0 x
0%
Bonito flakes
/g
30.0 g
0%
Sugar, optional
/g
5.0 g
0%
Burger
Wholemeal seeded buns
/x
10.0 x
0%
Baby cos lettuce
/g
250.0 g
0%
100g Cauliflower steaks
/x
10.0 x
0%
KNORR Japanese Teriyaki Sauce GF 2.1 kg
/g
100.0 g
0%
HELLMANN'S Vegan Mayonnaise 2.4 kg
/g
400.0 g
0%
Dill leaves, picked
/g
20.0 g
0%
/
Furikake
-
Sesame seeds, toasted 125.0 g
-
Sea salt, to taste 25.0 g
-
Nori sheets, cut into thin strips 3.0 x
-
Bonito flakes 30.0 g
-
Sugar, optional 5.0 g
Burger
-
Wholemeal seeded buns 10.0 x
-
Baby cos lettuce 250.0 g
-
100g Cauliflower steaks 10.0 x
-
Dill leaves, picked 20.0 g
Preparation
-
Furikake
- Mix ingredients together.
- Tip: can be stored in a cool, dry place out of direct sunlight for up to two months.
-
Burger
- Lightly toast burger buns ready to serve.
- Wash and drain cos lettuce and set aside ready to use.
- Combine KNORR Japanese Teriyaki Sauce and HELLMANN'S Vegan Mayonnaise until well mixed. Transfer to squeezy bottle.
- Seal cauliflower steaks on the grill.
- Brush with teriyaki mayonnaise and bake for 10 minutes at 180 degree Celsius, or until soft.
- Remove from oven and sprinkle with Furikake seasoning.
- Assemble burger and drizzle with extra teriyaki mayonnaise and garnish with dill.
