Laura Makes Chef Nikki Dinki’s ‘Buffalo Cauliflower Burger’ Recipe [PHOTOS]

One of my favorite guests is Buffalo-native Nikki Dinki, who competed on "Next Food Network Star" (Season 9) and who now cohosts The Cooking Channel's "Junk Food Flip".  I've had her on the Morning Rush three times now!

Nikki's "culinary POV" (Point Of View) was "meat on the side", and focuses on healthier alternatives to some of our favorites.  Being the good Buffalo gal she is, she created a "burger" out of cauliflower, with a Buffalo-sauce twist.

Buffalo Cauliflower Burgers

 

Serves 4

 

2 small heads cauliflower (about 1lb each)– sliced vertically 1” thick

1 cup buttermilk

1 cup rice flour

1 teaspoon paprika

½ and ¼ teaspoon salt

¼ teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon cracked black pepper

¼ cup unsalted butter, cut into pieces

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

1 tablespoon distilled white vinegar

¼ teaspoon Worcestershire sauce

8 slices bacon

4 hamburger buns

8 leaves Boston bib lettuce

2 ounces Danish blue cheese, crumbled

 

1. Preheat oven to 450°F.
2. If there are any leaves attached to the cauliflower heads, remove them but leave the stems intact. Cut each cauliflower in half vertically; then cut a 1-inch-thick “steak” from the flat side of each half. Save the rest of each head for another use.
3. Place the cut pieces of cauliflower in a large mixing bowl. Add 2 tablespoons of the hot sauce into the buttermilk and pour over the cauliflower steaks, let sit for at least 15 minutes.
4. Mix the rice flour, paprika, garlic powder, onion powder, ¼ teaspoon of the salt and the pepper in a medium bowl and place next to the bowl with the buttermilk and cauliflower.
5. One at a time, remove the cauliflower from the buttermilk, allowing any excess to drip off; then dip each slice into the flour, making sure to coat all sides and tapping off any excess. Lay the coated slices on a greased baking sheet and bake for 20 minutes, flipping the slices halfway through so that each side is equally cooked.
6. Meanwhile, place the butter, remaining hot sauce, vinegar, Worcestershire sauce, and the remaining ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the butter melts and the Buffalo sauce comes together—for 2 to 3 minutes.
7. Remove the cauliflower and brush the top portions with the buffalo sauce. Return to the oven and continue to bake until golden brown – 12 to 15 minutes.
8. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook, turning once, until crispy – about 5 minutes. Remove the bacon from the skillet and place on a paper-towel-lined plate to remove any excess grease.
9. To assemble the sandwiches, brush each cauliflower slice with additional buffalo sauce and place on the bottom portion of the bun. Top each sandwich with the crumbled blue cheese, then with the lettuce, and finally with bacon, dividing everything equally. Put the top bun on each sandwich and enjoy!

 

·  Notes:

·  If the cauliflower is too big for the bun, trim down the sides

·  For something really indulgent, you could fry these instead of baking. This will make them even crispier, just wait until the end to brush the pieces with the buffalo sauce.

Now, here's my picture step-by-step:

1. If there are any leaves attached to the cauliflower heads, remove them but leave the stems intact. Cut each cauliflower in half vertically; then cut a 1-inch-thick “steak” from the flat side of each half. Save the rest of each head for another use.

1. Place the cut pieces of cauliflower in a large mixing bowl. Add 2 tablespoons of the hot sauce into the buttermilk and pour over the cauliflower steaks, let sit for at least 15 minutes.