Best Keto Plant Based Buffalo Cauliflower Burger
How to Make It
Step 1
Preheat your oven to 200 C/ 400 F and line a baking sheet with parchment paper. Cut 2 slices lengthwise from the center of the cauliflower head. Each piece should be around 1 inch (2.5 cm) thick and weigh about 100g.
Step 2
To prepare the batter, add the almond flour, psyllium husk, onion powder, garlic powder, and salt to a bowl. Whisk to combine. Add the almond milk and mix until a thick batter forms.
Step 3
Working with one cauliflower piece at a time, dip it into the batter. Cover both sides generously with the batter, then transfer to the baking sheet. Repeat with the second piece of cauliflower.
Step 4
Bake for 25-30 minutes, flipping halfway through. They should be golden and crispy on the outside and soft in the middle. While the cauliflower burgers are cooking, prepare the hot sauce.
Step 5
To a small bowl, add the hot sauce. Melt the vegan butter and drizzle it over the hot sauce. Whisk to combine.
Step 6
Dip each cauliflower burger in the sauce and return it to the baking sheet. Bake for another 10 minutes until crispy. Set aside to cool for a couple of minutes.
Step 7
Optionally serve the buffalo burgers inside Keto bread buns with a lettuce leaf. Add 1 tbsp of vegan ranch dressing on top of the patty. Serve immediately.
Ingredients
- Cauliflower – 200 g
- Almond flour – 0.33 cup
- Psyllium Husk Powder – 2 tsp
- Onion powder – 0.5 tsp
- Garlic, powder – 0.25 tsp
- Salt – 0.25 tsp
- Almond milk – 0.33 cup
- Hot pepper sauce – 0.25 cup
- Vegan Butter – 2 tbsp
- Lettuce, green leaf – 2 outer (large) leaf
- High Omega Vegan Ranch Salad Dressing – 2 tbsp