5 Spice Cauliflower And Sweet Potato Burger With Chermoula White Carrot Slaw And Gorgonzola Crema
Ingredients
- 1/2 pound sweet potato
- 1 1/2 pound frozen riced cauliflower
- 1 teaspoon coconut oil
- 1/2 teaspoon whole cloves
- 2 star anise
- 2 cardamon pods
- 1 teaspoon coriander seeds
- 1/2 cinnamon stick
- 1/2 teaspoon sea salt
- Chermoula Cole Slaw Dressing
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh basil leaves
- 1/2 bunch fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 garlic cloves
- 1 tablespoon ginger root-peeled
- 1 teaspoon red crushed peppers
- 2 tablespoon olive oil
- 2 tablespoon water
- 1/2 teaspoon sea salt
- 1 Cup mayonnaise
- 3 large white radishes-peeled,shredded
- 2 large carrots-peeled, shredded
- Gorgonzola Crema
- 1 tablespoon butter
- 3 garlic cloves-chopped
- 1 Cup heavy cream
- 1 Cup Gorgonzola-crumbled
- 1 teaspoon Worcestershire sauce
- 1/2 Cup fresh dill-chopped
- 1/2 Cup coconut oil
- 2 garlic cloves-crushed
- 1 tablespoon ginger root
- 12 rosemary twigs
- 12 multigrain mini rolls-cut in half
- Oil to brush grill grates
Instructions
- Preheat gas
- grill to medium high.
- Microwave sweet potato 3 minutes or until very soft. Mash in medium stainless bowl.
- Cook cauliflower following package directions. Empty cooked cauliflower in kitchen towel, squeeze all water out.
- Add to sweet potato.
- Melt coconut oil in 8″ cast iron skillet, add spices, toast
- away from direct heat 2 minutes stirring frequently; remove from heat, crush into a paste with mortar and pestle, add salt. (or use a spice grinder) Combine with cauliflower/sweet potato mix.
- Burgers
- Shape into 12 sliders, place on medium sheetpan, refrigerate or freeze until ready to use.
- Chermoula Dressing
- Combine all ingredients except mayonnaise in blender, pulse 2-3 times until smooth; empty in medium bowl, add mayonnaise, mix well. Pour radishes and carrots into bowl with dressing, mix well, set aside.
- Gorgonzola Crema
- Using the skillet from the toasted spices, melt butter on grill, add garlic, cook 1 minute, add cream and Gorgonzola, cook until bubbly and thick, 3-4 minutes, remove from heat, add Worcestershire, dill, mix well, set aside.
- Turn grill down to medium
- Brush grates with oil, remove burgers from refrigerator or freezer, grill in the middle 3-4 minutes per side.
- Toast buns on both sides.
- Using same skillet, heat coconut oil on grill, add garlic and ginger, swirl around to get flavor all over pan, fry rosemary twigs 2-3 minutes, remove to paper towel.
- Assembly
- Place buns on medium sheetpan, spread crema on top and bottom of buns, follow with burger and more crema. Finish with
- slaw and close with top. Stick 1 twig on top of each bun.
- Serve immediately.