Cauliflower Beet Burger Buns

July 10, 2017

These burger buns are not just gluten-free, they're 100% Paleo-friendly. This recipe replaces traditional gluten-free flour for riced cauliflower and almond meal.  The result is a less calorie-dense fluffy bun that is chock-full with fiber and nutrients. Overall, eating less grains (even if you're not a Celiac) will definitely benefit your health. Fewer grains means fewer calories, fewer blood-sugar-spikes and less inflammation. Win win!

Cauliflower Beet Burgers
Cauliflower Beet Burgers

This recipe is an adaptation from one of the most popular recipes on the blog—my Turmeric Cauliflower Buns. The simple ingredients, and little-to-no-effort requirements make it a perfect Sunday food-prep recipe that everyone will love.

[thrive_leads id='1525']

In this new recipe, cauliflower is teamed with vitamin C-rich and immunity-boosting beet powder, which adds the beautiful bright red hue to the buns. You can find organic beetroot powder at your local health food store or online (here).

Here are a few reasons, why you should try these beet burgers. They're:

  • vegetarian
  • paleo
  • packed with fiber
  • loaded with veggies
  • low-carb
  • require next to no effort

PIN Beet Cauli Burger
PIN Beet Cauli Burger


Cauliflower Beet Burger Buns

Cauliflower Beet Burger Buns
Cauliflower Beet Burger Buns



2 from 1 reviews


A naturally grain-free alternative to traditional burger buns that you can pick up with your hands!

  • Author: Zoe
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 8 1x


Scale 1x2x3x

  • 3 cups raw riced cauliflower*
  • 4 eggs
  • 1 cup almond meal
  • 1/2 cup flax seed meal
  • 2 Tbsp organic beetroot powder
  • ½ t sea salt


  1. Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
  2. In a medium bowl, mix all ingredients and combine well with a spoon.
  3. Transfer mixture to the lined baking tray. Form 6-8 evenly sized balls and lay onto baking sheet. Press down slightly.
  4. Bake at 175°C for 35 minutes, or until golden.
  5. Once baked, let cool completely (before slicing).
  6. Use 2 buns to create a traditional burger or slice them in half for a sandwich-style bread.
  7. Store buns in a container in the refrigerator for up to one week.*


Tip: Rice/grate the cauliflower using a food processor, and process cauliflower florets until very finely chopped.

Note: These buns freeze well if you want to make a double batch and save some for later.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Wildblend logo gold

Website created by Jack Lyons