Have extra cauliflower florets lying around? How about a can of kidney beans or chickpeas that are occupying space in your cupboard? Mash the cauliflower florets and pulses together to form patties, sear them lightly on each side, and then get creative with burger condiments. Cabbage and carrot horseradish slaw adds a tangy creaminess to this burger and can double as a side dish as well.

Cauliflower Bean Burger With Horseradish Slaw [Vegan, Gluten-Free]





Cooking Time



For the Burgers:

  • 1/2 of a small head of cauliflower
  • 1 large handful fresh coriander, stems and leaves
  • 1 large garlic clove
  • 1 small red onion
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 14-ounce can chickpeas
  • 1 14-ounce can kidney beans
  • 1/3 cup gluten-free rolled oats
  • Olive oil, for frying
  • Hamburger buns, to serve
  • Avocado, to serve

For the Horseradish Slaw:

  • 1 large carrot, julienned or shredded
  • Red cabbage, very finely sliced or shredded, same amount as carrot
  • 2 tablespoons vegan mayonnaise
  • 2 teaspoons vegan horseradish cream
  • A tiny squeeze of lemon
  • A pinch of salt, to taste


  1. Turn the oven to 356°F.
  2. In a food processor, run all of the burger ingredients except for the chickpeas, kidney beans, and oats until very finely chopped and blended together.
  3. Transfer to a bowl and add the beans, chickpeas, and rolled oats. Mash the beans into the cauliflower mix for a few minutes, ideally using your hands or a large fork until they're blended in nicely. Slightly break most of the beans but leave some whole. Now taste and adjust the flavoring. Add more salt, cumin powder, and cayenne as you think is needed.
  4. Shape into medium-sized firm burger patties, using your hands.
  5. Heat the olive oil in a frying pan over medium heat and add the burgers. Be careful at this step so they don't break. Fry for a minute or two on each side until they get a nice crust. Then move the burgers over to a parchment paper-covered oven tray. Bake for roughly 25-30 minutes, depending on the size. Let them cool slightly on a rack before serving to further firm them up a little.
  6. Make the slaw while the burgers are in the oven. Stir together the mayonnaise and horseradish cream in a bowl, then add the carrots and the cabbage, tossing to coat. Add a little salt and a squeeze of lemon to taste and toss. Add a little more horseradish if you like it hotter, and more mayonnaise for a creamier texture.
  7. Serve the burger on a bun or on lettuce with horseradish cream and some creamy avocado.

Nutritional Information

Total Calories: 1727 | Total Carbs: 322 g | Total Fat: 22 g | Total Protein: 81 g | Total Sodium: 5601 g | Total Sugar: 37 g Per Serving: Calories: 288 | Carbs: 54 g | Fat: 4 g | Protein: 14 g | Sodium: 934 mg | Sugar: 6 g Calculation not including oil for frying or avocado. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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