This started with the world’s smallest cauliflower, measuring in at barely 4 cups when separated into florets. A can of organic navy beans and a medley of vegetables make up the rest. These are not technically difficult, but they do require a few steps. And they will leave your kitchen a mess….my apologies. (I actually think they’re better the next day, as the flavours really get a chance to develop.)

Cauliflower Navy Bean Burgers

1 head of cauliflower broken into florets – approx 4 cups
1 can organic navy beans – drained and rinsed
1 onion – diced – approx 1 1/2 cups
2 kale leaves – remove stems, chop – approx 2 cups
1 red pepper – diced – approx 1 1/2 cups
2 large cloves garlic – minced
1/2 cup shredded carrot
1/2 cup Panko crumbs
1 tablespoon good olive oil ( I used St. Francis Herb Farm Organic Olive Oil)
1 teaspoon cumin
1 teaspoon chill powder
1 teaspoon coriander
1/2  teaspoon sea salt
2 tablespoons tamari sauce or Bragg’s liquid aminos

Steam cauliflower florets for about 3 minutes – until tender but not mushy. Set aside.
Saute onions. After several minutes add garlic, kale and shredded carrot. Once softened, add red peppers. Then add spices.

Meanwhile, while veggies are being sautéed, pulse beans in food processor until fairly smooth – leave some beans for texture. Add cauliflower and pulse again until well combined. Then add cauliflower/bean mixture to sautéed vegetables and mix until well combined.

Form mixture into patties and place on parchment-lined baking sheet.
Cook for 20 minutes at 375 degrees. Carefully turn over and continue cooking for another 20 minutes.
Enjoy!