Crispy Cajun Cauliflower Burgers
Roasted cauliflower florets double-coated in spiced flour and shallow-fried until golden, then stacked on toasted vegan brioche with sriracha mayo, pickles, lettuce, and red onion. A hearty vegetarian take on Southern fried comfort food with bold Cajun and smoked paprika seasoning throughout.
Ingredients
- 1 head cauliflower, cut into large florets and halved lengthways
- 2 cup all-purpose flour
- 1 ½ tbs Cajun seasoning
- 1 tbs smoked paprika
- 1 cup vegetable oil, for shallow frying
- 4 vegan brioche burger buns, split, toasted
- 2 tbs sriracha sauce
- ⅓ cup vegan mayonnaiseregular mayonnaise1:1noneFull guide →
- 7 oz shredded iceberg lettuce
- ½ cup bread and butter pickles
- 1 small red onion, thinly sliced into rounds
Instructions
- 1
Preheat oven to 400°F (350°F fan-forced) and line a large baking tray with baking paper.
- 2
Cut cauliflower head into large florets and halve lengthways.
- 3
Arrange florets in a single layer on tray and bake for 40 minutes or until tender.
- 4
Set aside to cool for 15 minutes.
- 5
Whisk half the flour with water in a shallow bowl until smooth.
- 6
In another shallow bowl, combine remaining flour, Cajun seasoning, and smoked paprika, and season well.
- 7
Dip each floret in batter, allowing excess to drip off, then dip in paprika mixture to coat.
- 8
Repeat process to double-coat florets.
- 9
Place coated florets back on tray in a single layer.
- 10
Pour enough oil into a large frying pan to come 1 ⅛" up the side.
- 11
Heat oil over medium heat.
- 12
Working in batches, cook florets for 3 minutes, turning occasionally, or until golden brown.
- 13
Drain florets on a paper towel-lined plate.
- 14
Spread bun bases with half each of sriracha sauce and vegan mayonnaise.
- 15
Top with lettuce, pickles, onion, and fried florets.
- 16
Drizzle with remaining sriracha sauce.
- 17
Spread bun tops with remaining mayonnaise.
- 18
Sandwich with bun tops and serve.
Tips
Double-coating the florets creates extra crunch and ensures even seasoning coverage.
Do not skip the 15-minute cooling period after roasting to allow florets to firm up before battering and frying.
Work in batches during frying to avoid overcrowding the pan and ensure even browning.
Good to Know
Fried florets keep refrigerated for up to 2 days in an airtight container; reheat in a 180°C oven for 10 minutes to restore crispness.
Roast cauliflower, prepare batter, and coat florets up to 4 hours ahead. Fry just before serving for optimal crispness.
Serve immediately while florets are still warm and crispy.
Common Mistakes
Do not skip the cooling period after roasting to avoid soft, soggy fried florets.
Do not overcrowd the frying pan to avoid steaming instead of frying.
Do not skip the double-coating step to avoid insufficient seasoning and crunch.
Substitutions
adds fiber, changes texture