Quinoa Ranch Cauliflower Burgers with Zucchini Coleslaw
Try this Quinoa Ranch Cauliflower Burgers with Zucchini Coleslaw recipe
Try this Quinoa Ranch Cauliflower Burgers with Zucchini Coleslaw recipe
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 large eggs
- 1 teaspoon sea salt
- black pepper to taste
- 1 cup uncooked quinoa
- buns
- 1 medium zucchini
- arugula or spinach
- 1 large head of cauliflower about 2-21/2 lbs.
- 1 cup panko (sub gluten-free if needed)
- 3/4 cup litehouse ranch dressing
- 1/2 cup grated cheddar cheese (i like aged white cheddar)
- 1/2 cup finely shredded purple cabbage (use your mandolin
- 1/4 cup litehouse organic ranch dressing
- lighthouse dilly dip - this is so good on the burg
- Carbohydrate 27.9339468198596 g
- Cholesterol 71.3353800399585 mg
- Fat 4.64672554808676 g
- Fiber 3.96198169503029 g
- Protein 9.07272764182057 g
- Saturated Fat 1.00726855541904 g
- Serving Size 1 1 burger pattie (162g)
- Sodium 309.285050354437 mg
- Sugar 23.9719651248294 g
- Trans Fat 0.586853648712613 g
- Calories 185 calories
Step-by-step
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the cauliflower into florets, place on the baking sheet, and drizzle with the oil. Roast for 30 mins, turning halfway until the cauliflower is soft. Let stand to cool for a few minutes.
- In a small pot over high heat bring the quinoa and 1½ cups of water to a boil. Reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until the quinoa is soft. Remove the lid and set it aside.
- When the cauliflower is cooked and has cooled slightly, add it to your food processor. Pulse until finely chopped but not pureed. Transfer the cauliflower to a large bowl.
- Add all the other cauliflower burger ingredients to the bowl and mix well. Form into 12 patties, a generous ½ cup each.
- Place the patties on the baking sheet you used to cook the cauliflower. (fewer dishes!) and chill in your fridge for 30 minutes.
- Either spiral the zucchini using your spiralizer or slice it into very thin rounds.
- Toss the zucchini with the cabbage and ranch dressing.
- Generously spread your burger buns with Litehouse Dilly Dip then stack with a burger patty, some arugula, and top with the zucchini slaw.
Quinoa Ranch Cauliflower Burgers with Zucchini Coleslaw: A Busy Mom's Delight
As a busy mom juggling work, kids' activities, and trying to maintain a semblance of a healthy lifestyle, I'm always on the lookout for quick, easy, and nutritious meals. This Quinoa Ranch Cauliflower Burgers with Zucchini Coleslaw recipe has become a lifesaver. It's packed with flavor, surprisingly satisfying, and takes less time to prepare than ordering takeout! Forget frozen patties, this homemade version allows me to control the ingredients and ensure my family is eating wholesome food.
The beauty of this recipe lies in its adaptability. I often adjust it based on what's in my fridge. Sometimes I swap the cheddar for Monterey Jack, or if I'm feeling adventurous, I'll throw in some chopped sun-dried tomatoes. The zucchini slaw is incredibly refreshing, adding a nice textural contrast to the hearty quinoa and cauliflower burgers. The light and tangy ranch dressing ties everything together perfectly. It’s a meal that's equally suitable for a casual weeknight dinner or a slightly more elevated weekend lunch.
The preparation process is straightforward, even on a busy day. While the cauliflower roasts, I can quickly cook the quinoa and prep the slaw. The burger patties come together in minutes and the 30-minute chill time gives me a chance to catch my breath before assembling the final masterpiece. The whole process, from start to finish, usually takes under an hour—a significant improvement over the time I’d spend driving to a restaurant and waiting for a table.
My kids love these burgers! They're far healthier than their processed counterparts, and I feel good about serving them a meal that's both delicious and nutritious. The combination of flavors is a winner; the slightly sweet quinoa, the earthy cauliflower, the creamy ranch, and the crisp zucchini slaw all work in harmony to create a truly satisfying and flavorful culinary experience.
Tips and Variations:
- Make it ahead: Prepare the patties and slaw ahead of time for an even quicker weeknight meal. Store them separately in the refrigerator.
- Spice it up: Add a pinch of red pepper flakes to the burger mixture for a little heat.
- Get creative with toppings: Experiment with different toppings like avocado, pickled onions, or roasted red peppers.
- Substitute ingredients: Feel free to substitute different types of cheese, or use a different kind of slaw.
This Quinoa Ranch Cauliflower Burgers with Zucchini Coleslaw recipe is more than just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It’s a recipe that empowers me to provide my family with delicious and nutritious food, even amidst the chaos of daily life. It's a recipe that I wholeheartedly recommend to any busy mom (or anyone looking for a quick and satisfying weeknight dinner!).
