Steemit Sandwich Contest Week #55- Cauliflower Burger with Fire Roasted Pepper Sauce

Lately I have been on a vegetable kick and my favorite vegetables of the summer have been cauliflowers and peppers. I recently discovered these baby peppers called lunch box peppers and they are the sweetest peppers I have tasted. For this week's Steemit sandwich contest created by @jaybird I thought I would try to make a roasted cauliflower burger with fire roasted lunch box pepper sauce.

Ingredients

• cauliflower burger (cauliflower, mushrooms, corn, scallions, quinoa, farro, chickpea pasta, salt, pepper, smoked paprika, thyme, garlic, bread crumbs and olive oil)
• roasted red pepper sauce (lunch box peppers, ground almonds, olive oil, salt, pepper, sherry vinegar and garlic)
• pickled red onions (jalapeños, apple cider vinegar, brown sugar, and salt)
• beet caraway seed rolls (bread flour, beet powder, water, yeast, salt, sugar, caraway seeds and olive oil)

For the cauliflower patties I thought I would drizzle the cauliflower with olive oil and season with salt, pepper, smoked paprika, crushed garlic and some fresh chopped thyme. I placed the cauliflower into a 375 degree F oven and roasted the cauliflower until it was cooked, but still has some texture to it. While the cauliflower was roasting, I sautéed some mushrooms and corn with scallions.

Once the cauliflower was cool enough to handle, I chopped it into pieces and placed it into a food processor bowl along with the mushrooms. I pulsed the cauliflower mixture into bite sized pieces. Then I added in the cooked quinoa and farro.

To bind this mixture together, I overcooked some chickpea pasta. You can use any type of pasta but you have to overcook it so when you pulverize it in a food processor it will turn gluey and this will bind your burger together without having to use eggs.

I formed the vegetable mixture into patties and coated it in breadcrumbs and pan fried them until they were golden brown.
I thought adding a coating of breadcrumbs would add a crispy element to the veggie patties.

For the sauce I placed some peppers directly on an open flame to char the skin. I wrapped the peppers in aluminum foil and baked them in a 350 degree F oven until the peppers were soft. Once the peppers are cooled, I discarded the skin and seeds and pureed them with some ground almonds, garlic, olive oil, sherry vinegar and some salt. The almonds help thicken the sauce so the consistency will be similar to mayonnaise.

In keeping with the vegetable theme, I made some beet root buns flavored with caraway seeds. Unfortunately the beautiful pink hue from the beet powder was lost after the bread was baked.

This sandwich is loaded with flavor from the fire roasted pepper sauce, pickled onions and roasted cauliflower. It's smokey, garlicky, sweet, tangy and simply delicious!