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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Tandoori Cauliflower with Spicy Green Chutney

I've always liked the style of Tandoori cooking, and the way it complements spice by adding a smoky flavor. We have used the smoke box on our grill to make our own version of Tandoori Chicken at almost all of our backyard get togethers. This past week I had ever intention of making Tandoori Chicken, but after making up the marinade, I looked in the fridge and realized...No chicken! But we did have a nice head of Cauliflower and I thought, Hey why not! 


While Cauliflower is definitely not Chicken, it can be a great stand in. I think the trick to making tasty Cauliflower, and any other vegetable, is to not over cook them and not drown them in sauces. Let them retain what makes them great their "Vegetable-ness."

This baked version of Tandoori Cauliflower is coated in a smoky spice and yogurt mix and just cooked through leaving a nice bit of bite to it. It is served with a Spicy Green Chutney made up of garden grown cilantro, and home made Whole Wheat Naan.

Here is my recipe for Tandoori Cauliflower with Spicy Green Chutney:


Serves 3-4

For Tandoori Cauliflower:
1 Medium Cauliflower, cut into florets
1/2 Cup Yogurt*
2 1/2 Tblsp Tandoori Spice Mix
1 tsp Garlic Ginger Paste
1 Lemon

*Vegan- Soy or Coconut Yogurt
For Spicy Green Chutney:
1 Cup Cilantro Stems &Leaves
1 Green Chili
2 tsp Coconut Flakes (Unsweetened)
1 tsp Raw Peanuts
1/2 tsp Sesame Seeds
1 tsp Coconut Sugar
1 tsp Garlic Ginger Paste
1 tsp Cumin Seeds
1 tsp Lemon juice
1/2 tsp Salt
3 Tblsp Water

Prep Work: Make up Tandoori Spice Mix. Clean and cut the Cauliflower.
Directions:
For the Spicy Green Chutney:
1. In a food processor, add all the ingredients and pulse till pureed.

2. Add salt to taste.


For Cauliflower:

 1. Add the Garlic Ginger, Tandoori Spice Mix, Lemon juice and mix throughly. Then add to florets and mix making sure they are well covered. Let marinate for at least 30 minutes but no longer than 8 hours.


2. Preheat the oven to 400F. On a lined baking tray position the florets so that they lay flat. Bake for ~40 minutes.

Serve hot with Chutney and Naan on the side. Enjoy!



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  1. Anjali SengarJune 15, 2015 at 12:30 AM

    Yumm! Me and my father are crazy for cauliflower. Will try this recipe for him :) Thanks for sharing :)

    http://zigzacmania.blogspot.in/

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    1. EmilyJune 15, 2015 at 9:21 AM

      Hi Anjali! Thanks for stopping by, please do give it a try and let me know how you and your father like it! :)

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  2. ShaheenJune 16, 2015 at 11:37 AM

    I made Srirachi Buffalo Cauliflower wings not that long ago and Baked a whole head of Cauliflower, Tandoori slathered too, so this really appeals.Always looking for new ways to enjoy cauli.

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    1. EmilyJune 16, 2015 at 11:34 PM

      Hi Shaheen, yes I remember they looked very good! I've tried whole cauliflower, but I prefer it cut into florets, it seemed to absorb the tandoori paste better and was easier to cook. :)

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