Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Barbecue cauliflower cheeseburger recipe

63 ratings

Our epic cauliflower cheeseburger is the ultimate veggie BBQ dish. Load into cheesy buns with garlic mayo and pickled red onions – budget-friendly summer dinners don’t get much better than this. See method

Serves 4
Takes 30 mins, plus barbecue preheating
530 calories / serving
Vegetarian

Ingredients

1 medium red onion, thinly sliced
3 tbsp white wine vinegar
1 tsp sugar
1 large cauliflower, trimmed and cut into 4 steaks of 1cm
3 tbsp vegetable oil
1½ tsp smoked paprika
½ tsp mild chilli powder
¼ tsp garlic granules
¼ tsp ground cumin
4 tbsp BBQ sauce
60g Rochelle crispy onions
4 slices Applewood smoked cheese
4 ciabatta rolls, sliced in half
4 tbsp garlic mayo
8 leaves butterhead lettuce

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2220kj
530kcal 27%
Fat
29g 41%
Saturates
9g 45%
Sugars
12g 14%
Salt
1.4g 23%

of the reference intake
Carbohydrate 50.7g Protein 15.1g Fibre 5.2g

Method

Light the barbecue.
Put the vinegar, sugar, a pinch of salt and 3 tbsp of water into a small saucepan and heat until steaming. Take off the heat, add the sliced red onion and set aside to pickle for 15 mins, stirring occasionally. Drain well.
Meanwhile, in a small bowl mix the spices and olive oil, season with salt and black pepper and brush all over the cauliflower steaks.
Place on the barbecue, towards the outside of the grill where it’s slightly less hot. If using a gas barbecue, cook on the medium setting.
Put the BBQ sauce into the same bowl that the spiced oil was in and loosen with 1 tbsp warm water.
Cook the cauliflower for 6-8 mins on each side, rotating after 4 mins to get crosshatch markings. Once the cauliflower is well-charred and tender, brush with the BBQ sauce, flip and coat the other side as well. Cook for 1 min more. Carefully lift onto a tray, then firmly press the crispy onions onto the cauliflower.
Once the cauliflower steaks are almost done, toast the rolls, cut side down, on the barbecue for 1-2 mins. Remove from the grill and quickly add cheese to one half of each roll so that it starts to melt.
Assemble the burgers with the lettuce, garlic mayo, crispy cauliflower and cheesy bun, then heap with the pickled red onions before serving.

Tip: If cooking inside, griddle the cauliflower on a high heat for 2-3 mins each side until visible char lines appear. Brush with the BBQ sauce and press on the crispy onions and bake in a preheated oven for 10-15 mins until cooked through.

See more Vegetarian BBQ recipes