½ head cauliflower, cut into small florets 2 tablespoons olive oil ¼ teaspoon sea salt ¼ teaspoon pepper ½ white onion, chopped 2 garlic cloves, sliced + 1 garlic clove, minced 1 can chickpeas, rinsed and drained 3 tablespoons chopped cilantro (divided) 2 teaspoons ginger, grated 1 teaspoon Kikkoman® Sriracha Hot Chili Sauce 5 tablespoons Kikkoman® Panko 1/2 teaspoon Kikkoman® Sesame Oil ½ cup yogurt 1 teaspoon lemon juice
Preheat your oven to 400℉. Place cauliflower on a lined baking sheet and drizzle with 2 tablespoons of olive oil, salt, and pepper. Allow the cauliflower to roast for 30-40 minutes or until they are brown and crispy on the edges, tossing halfway.
While the cauliflower cooks, sauté the onion in a pan over medium-low heat with another 1 tablespoon of oil. Add the garlic slices after 5 minutes and allow to cook for another couple of minutes.
In your food processor or blender, add the chickpeas, 2 tablespoons of cilantro, ginger, 1 clove of garlic, and sriracha. Blend until the chickpeas are a chunky puree. Add the cauliflower and blend a little more, just to break up the cauliflower and combine with the mixture.
Pour mixture into a bowl and add the Panko, working it until it comes together.
Divide into four burgers.
Heat the pan again to medium high heat and add the sesame oil. Fry burgers until brown.
While the burgers are cooking, prepare the garlic sauce by mixing together yogurt, lemon juice, 1 teaspoon garlic, and cilantro
Assemble burgers by spreading a tablespoon of the garlic sauce onto a toasted bun and then adding your favorite toppings. We suggest avocado, tomato, and onion or a simple slaw with pickled cucumbers.