Roasted Cauliflower Sliders
Ok, so it’s not a burger, but when treated correctly, cauliflower can be just as substantial. These sliders are fresh yet indulgent, and will please any crowd! Adjust the heat level as-desired, and if you are feeling generous, spring for the brioche buns instead.
Ingredients
1 head cauliflower
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
¾ cup Greek yogurt
2 tablespoons Sriracha
12 slider buns, halved
¾ cup hummus
3 cups sprouts
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Break the cauliflower into large florets (about 3 inches wide) and then cut the florets into ½-inch-thick slices. (The cauliflower slices will be about the size of a slider bun.)
Arrange the cauliflower slices in a single layer on the prepared baking sheet and drizzle with olive oil. Season with salt, pepper, smoked paprika and thyme.
Roast until the cauliflower is golden brown and tender, 17 to 20 minutes. Toast the buns in the same oven while the cauliflower roasts, and set aside.
In a small bowl, whisk the yogurt with the Sriracha to combine.
Open the slider buns and spread a layer of hummus on the bottom half of each bun. Top each with a piece of roasted cauliflower.
Spread a layer of spicy yogurt on the top half of each bun and place ¼ cup sprouts on top of the yogurt. Close the buns and serve immediately.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.