Curried Cauliflower atop toasted buns and smothered in a yogurt sauce.
Course Appetizer
Cuisine Vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12sliders
Author Two Market Girls
Ingredients
12slider buns
1medium cauliflower
2tbspoil
1tspcumin
1tspcurry powder
1tspturmeric
1tspginger
1tspgarlic powder
1tsponion powder
2limes juiceddivided
2limes zestdivided
1/3cupcold water
1cupcoconut yogurtdivided
1tbspfresh cilantrominced
1tbspfresh mintminced
1/2English cucumberribboned
1cupred cabbagethinly sliced into shreds
Instructions
Preheat oven to 350F.
Chop up your cauliflower into pieces the size of your buns.
In a medium-sized bowl mix together 1/2 cup coconut yogurt, 1 lime's zest, 1 lime juiced, cold water, cumin, curry powder, turmeric, garlic powder, onion powder and ginger powder. Add your cauliflower to the mixture and toss until all the pieces are coated and allow to sit for about 5-10 minutes.
Place your cauliflower on a lined baking sheet and bake for about 40 minutes, flipping halfway through. Each oven is different so be sure to watch them.
To make your toppings add 1/2 cup coconut yogurt to a small bowl along with your minced fresh mint, minced fresh cilantro and 1/2 lime juiced. Set this aside until your sliders are ready to be put together.
Prepare your cucumber ribbons by using a potato peeler to slice thin ribbons off. Set those aside.
Thinly slice about 1 cup of red cabbage and massage about 1/2 lime juiced into the cabbage and set aside.
To put together your sliders add a layer of cabbage to the bottom bun along with your cucumber ribbons, a piece of your baked cauliflower and a dollop of your herb yogurt, top with a bun and serve.