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!
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.
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:
- packed with fiber
- loaded with veggies
- require next to no effort
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
- 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
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- In a medium bowl, mix all ingredients and combine well with a spoon.
- Transfer mixture to the lined baking tray. Form 6-8 evenly sized balls and lay onto baking sheet. Press down slightly.
- Bake at 175°C for 35 minutes, or until golden.
- Once baked, let cool completely (before slicing).
- Use 2 buns to create a traditional burger or slice them in half for a sandwich-style bread.
- 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!