Japanese BBQ Cauliflower Burgers with Watercress & Wasabi Aioli

Makes 3-4 burgers per cauliflower, depending on size

Prep time: 20 mins Cook time: 20 mins

Ingredients:

-        1 Whole cauliflower

Marinade, per cauliflower steak:

-        1tbsp tonkatsu sauce (or BBQ sauce)

-        1tsp sesame oil

-        Optional: togarashi shichimi or chilli flakes

For the aioli:

-        150g mayo*

-        1tsp wasabi mustard

-        60g watercress, chopped

-        2 garlic cloves, minced finely

-        2tbsp yuzu juice

 To serve:

-        Burger Buns

-        Tomato, sliced thickly

-        Your favourite cheese slices*

-        A handful of watercress

Method:

1. For the aioli, simply blend all ingredients together and set aside.

2. Slice the cauliflower into chunky steaks – don’t discard of the ends as these can be used for other recipes! Trim the central stem if it is too big.

3. Combine the marinade ingredients in a large bowl, using enough of each for however many steaks you have. Use a pastry brush to evenly coat all sides of the cauliflower, not forgetting the edges.

4. In a griddle pan over a medium heat, brush a little oil and grill the steaks for 5-6 minutes on each side. You can do the same over a hot barbecue!

5. To assemble your burgers, coat each side of your bun with a generous amount of the aioli, lay a cauliflower steak on top, followed by a slice of cheese, some tomato and a pinch of watercress.

You can brush these with butter and bake them in the oven for a browned top and really melted cheese!

 *This recipe could easily be vegan by swapping the mayonnaise and cheese slices for your favourite vegan alternatives.

Photography by Lara Jane Thorpe