Roasted cauliflower burger with goat’s cheese cream

Ingredients

• 3 small cauliflower heads, trimmed (the diameter should correspond to the size of the buns)

• 200g unsalted butter, softened

• 6 white sesame seed burger buns, halved crossways

• 1 tbs coarsely crushed pink peppercorns

• 1 cup loosely packed watercress

• Finely grated zest of 1⁄2 lemon

Lemon Oil

• Pared zest of 1⁄2 a lemon

• 100ml extra virgin olive oil

Goat’s Cheese Cream

• 200g soft goat’s cheese (preferably truffle-flavoured)

• 200g creme fraiche

Method

1. Preheat oven to 200°C. Grease a baking tray and line with baking paper.

2. For the lemon oil, heat zest and oil in a small saucepan over high heat and bring to a simmer. Remove from heat and infuse for 10 minutes. Discard zest and set oil aside.

3. Rub cauliflower with 150g butter and sprinkle with 1 tsp salt flakes and a pinch of ground black pepper. Transfer to prepared tray and roast in the middle of the oven for 20 minutes. Reduce oven to 150°C and roast for a further 30-40 minutes or until golden and just tender.

4. For the goat’s cheese cream, combine goat’s cheese, creme fraiche and a pinch of salt flakes in a bowl and set aside.

5. Heat a barbecue grill or chargrill pan to medium-high heat. Spread remaining 50g butter on faces of burger buns and grill, butter-side down, for 1-2 minutes or until grill marks appear.

6. Cut roasted cauliflower into 1cm-thick slices and place 2 slices on each bun base. Spread with a little of the goat’s cheese cream, sprinkle over some crushed pink peppercorns and top with a little watercress. Drizzle with lemon oil and top with grated lemon zest. Top with bun lids and serve.

Source: Delicious