Ingredients
Furikake
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Sesame seeds, toasted 125 g
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Sea salt, to taste 25 g
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Nori sheets, cut into thin strips 3 x
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Bonito flakes 30 g
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Sugar, optional 5 g
Burger
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Wholemeal seeded buns 10 x
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Baby cos lettuce 250 g
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100g Cauliflower steaks 10 x
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Dill leaves, picked 20 g
Preparation
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Furikake
- Mix ingredients together.
- Tip: can be stored in a cool, dry place out of direct sunlight for up to two months.
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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.
