5 Spice Cauliflower And Sweet Potato Burger With Chermoula White Carrot Slaw And Gorgonzola Crema

Ingredients

• 1/2 pound sweet potato
• 1 1/2 pound frozen riced cauliflower
• 1 teaspoon coconut oil
• 1/2 teaspoon whole cloves
• 2 star anise
• 2 cardamon pods
• 1 teaspoon coriander seeds
• 1/2 cinnamon stick
• 1/2 teaspoon sea salt
• Chermoula Cole Slaw Dressing
• 1/2 bunch fresh cilantro
• 1/2 bunch fresh basil leaves
• 1/2 bunch fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 garlic cloves
• 1 tablespoon ginger root-peeled
• 1 teaspoon red crushed peppers
• 2 tablespoon olive oil
• 2 tablespoon water
• 1/2 teaspoon sea salt
• 1 Cup mayonnaise
• 3 large white radishes-peeled,shredded
• 2 large carrots-peeled, shredded
• Gorgonzola Crema
• 1 tablespoon butter
• 3 garlic cloves-chopped
• 1 Cup heavy cream
• 1 Cup Gorgonzola-crumbled
• 1 teaspoon Worcestershire sauce
• 1/2 Cup fresh dill-chopped
• 1/2 Cup coconut oil
• 2 garlic cloves-crushed
• 1 tablespoon ginger root
• 12 rosemary twigs
• 12 multigrain mini rolls-cut in half
• Oil to brush grill grates

Instructions

• Preheat gas
• grill to medium high.
• Microwave sweet potato 3 minutes or until very soft. Mash in medium stainless bowl.
• Cook cauliflower following package directions. Empty cooked cauliflower in kitchen towel, squeeze all water out.
• Add to sweet potato.
• Melt coconut oil in 8″ cast iron skillet, add spices, toast
• away from direct heat 2 minutes stirring frequently; remove from heat, crush into a paste with mortar and pestle, add salt. (or use a spice grinder) Combine with cauliflower/sweet potato mix.
• Burgers
• Shape into 12 sliders, place on medium sheetpan, refrigerate or freeze until ready to use.
• Chermoula Dressing
• Combine all ingredients except mayonnaise in blender, pulse 2-3 times until smooth; empty in medium bowl, add mayonnaise, mix well. Pour radishes and carrots into bowl with dressing, mix well, set aside.
• Gorgonzola Crema
• Using the skillet from the toasted spices, melt butter on grill, add garlic, cook 1 minute, add cream and Gorgonzola, cook until bubbly and thick, 3-4 minutes, remove from heat, add Worcestershire, dill, mix well, set aside.
• Turn grill down to medium
• Brush grates with oil, remove burgers from refrigerator or freezer, grill in the middle 3-4 minutes per side.
• Toast buns on both sides.
• Using same skillet, heat coconut oil on grill, add garlic and ginger, swirl around to get flavor all over pan, fry rosemary twigs 2-3 minutes, remove to paper towel.
• Assembly
• Place buns on medium sheetpan, spread crema on top and bottom of buns, follow with burger and more crema. Finish with
• slaw and close with top. Stick 1 twig on top of each bun.
• Serve immediately.