I thought, “Hey, cauliflower steaks have been a thing now for a while, why not cauliflower sliders?” It was a Friday night, my husband and I were sipping on beer, I had a head of cauliflower in front of me, and a food processor, too (a recent gift from my daughters who’d known it was on my wish list).
Sure, you could call them cauliflower patties, but make them a little smaller, snack size, and now, poof!, they’re fun bar food in the comfort of your own home!
My list of ingredients: dandelion greens, shallot, garlic, cauliflower, organic frozen soybeans (thawed), jalapeño, shiitake mushrooms, an avocado, and organic corn tortillas.
- 1 bunch of dandelion greens, leaves and stems chopped
- 1 shallot
- 3 garlic cloves
While oil heated in a pan over medium heat, I peeled the shallot and garlic and minced in the food processor, using the pulse button. Added to the pan. Pulsed the dandelion stems til minced. Into the pan. Pulsed the dandelion leaves til minced…added to the pan. The simmered greens would bring moisture to the patties. I put the lid on to cook through. They cooked maybe 5 or 10 minutes, while I prepared the other vegetables for part 2.
- 1 head of cauliflower
- 10 oz. thawed organic soybeans
- 1 large jalapeño, seeded
I pulsed each of these separately til minced. Emptied them into a large bowl. Seasoned with salt and pepper. The mix at this point was light, sweet and coleslawish.
To this, I added the sautéed dandelion greens, shallot and garlic mixture, and checked again for seasoning. It had a nice flavor, with the cooked greens adding a depth to the other raw ingredients. And it looked beautiful, like a fluffy grain dish in shades of green.
To form the sliders, I added two eggs to bind the mix, and got 25 2″ patties from this. Placed in the refrigerator to set, while I got toppings ready.
- 5 shiitake mushrooms, destemmed
- 1 avocado
Heated oil in a small pan over medium-high heat. I cut the mushrooms into about 1/4″ slices. Tossed them in the pan, and let them cook, turning from time to time. The idea is to let them cook til crispy. Some people do this in the oven. While the mushrooms cooked down, I halved the avocado, cut into slices, and set aside.
To finish off the sliders, I heated oil over medium heat in the pan I’d had the greens in, pulled the patties out of the fridge, and began to sauté the sliders. I also heated the oven to 300°. As I cooked up the sliders, I put them on a pan and into the oven to stay warm. Actually only made half of these, put the other half, separated by sheets of wax paper, in the freezer.
As I cooked the sliders, the mushroom continued to shrink and get crispy. They took at least 20 minutes to get to a browned and shrinking state, and then I just kept an eye on them while I cooked off the patties, so they got crispier but not burned.
When everything was done, I took out organic corn tortillas, and heated one at a time over an open flame to soften. Cut them in half, one slider per half. Topped with a buttery avocado slice, and a few crisp shiitake pieces.
Now, I have to admit, they didn’t end up being quite what I’d wanted. I had wanted more kick, more juicy but firm. More oomph, because cauliflower can take it. One less egg maybe. Definitely at least one more jalapeño. And I forgot to add the cilantro I’d bought specifically for this, which is why I didn’t put it in my ingredients list, but would certainly have been an excellent addition!
Still, I like this idea. And I will say that corn tortillas, crispy shiitake and creamy avocado are a great way to serve these sliders.
A little tweaking to do on this one, but worth a repeat.
Cauliflower sliders…fun bar food for a Friday night at home.