OK, we’re not going to dance around it — going low-carb sucks at first, mostly because it’s so hard to end a lifelong love affair with bread. There is one little vegetable, however, that will rock your low-carb world in the best way possible. We’re talking cauliflower, and cauliflower hamburger buns can totally save your summer barbecue game this year.
We’ve seen cauliflower pizza crusts and rice take over Pinterest as of late, so I decided to give buns a whirl — and they’re actually really delicious. I highly recommend you eat them right away with no reheating involved. Like bread, these cauliflower buns can get soggy, and they’re a bit more delicate than a bun, so get the fork and knife ready just in case.
Cauliflower burger buns recipe
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
- 1 cauliflower head, cut into florets
- 3 quarts water
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 2/3 cup shredded cheddar cheese
- 2 teaspoons olive oil
- 6 meat patties
- 1 tomato, sliced
- 1 head lettuce
- Boil the cauliflower in the water until tender, and then drain. Place it into a food processor along with the egg, breadcrumbs, salt and cheese. Blend to a fine consistency.
- To a large skillet over medium heat, add the olive oil. Make a ball with the cauliflower about 1/4 cup in size, and place it into the hot oil. Gently smash it down to flatten it. Cook for 3 to 4 minutes on each side. Repeat until all cauliflower crusts are made.
- While you are making the crusts, heat another skillet over medium heat. Cook the patties until brown or until internal temperatures reach 170 degrees F.
- To assemble the burgers, take 1 cauliflower crust, top it with meat, lettuce and tomato, and then top with another cauliflower crust.
Originally published October 2014. Updated May 2017.