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Furikake Cauli Burger
Furikake Cauli Burger – Recipe

Cauliflower steak with Japanese sprinkle, goes sandwich style. Yes please - I will take two… keep your costs down by substituting proteins for veggies.

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Ingredients per serve

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Furikake

  • Sesame seeds, toasted 125.0 g
  • Sea salt, to taste 25.0 g
  • Nori sheets, cut into thin strips 3.0 x
  • Bonito flakes 30.0 g
  • Sugar, optional 5.0 g

Burger

Cauliflower steak with Japanese sprinkle, goes sandwich style. Yes please - I will take two… keep your costs down by substituting proteins for veggies.

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Preparation

  1. Furikake

    • Mix ingredients together.
    • Tip: can be stored in a cool, dry place out of direct sunlight for up to two months.

  2. Burger

    • Lightly toast burger buns ready to serve.
    • Wash and drain cos lettuce and set aside ready to use.
    • Combine KNORR Japanese Teriyaki Sauce and HELLMANN'S Vegan Mayonnaise until well mixed. Transfer to squeezy bottle.
    • Seal cauliflower steaks on the grill.
    • Brush with teriyaki mayonnaise and bake for 10 minutes at 180 degree Celsius, or until soft.
    • Remove from oven and sprinkle with Furikake seasoning.
    • Assemble burger and drizzle with extra teriyaki mayonnaise and garnish with dill.
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