TV chef Rachel Khoo's recipe for veggie Cauliflower Cheese Burgers

Published Saturday, Apr 18 2015, 10:00 BST  |  By  |  Add comment
Rachel Khoo shot to fame by sharing the secrets of French cooking with us in BBC2's The Little Paris Kitchen. We love her new book and this recipe from it, Cauliflower Cheese Burgers, is delicious - especially for those on low carb diets.

Cauliflower  cheese burger from  rachel khoo kitchen notebook

© David Loftus

rachel khoo kitchen notebook book cover

© Penguin/Michael Joseph

In Rachel Khoo's Kitchen Notebook, on sale now, £20, from Michael Joseph, she turns her culinary eye away from France to share 100 tasty and unusual recipes she's picked up on her recent travels. From Sweden and Spain to Turkey and China, Rachel has dishes from across the globe in her new book.

'The burger craze doesn't seem to have left a stone unturned,' she writes. 'Every city I visit has burger bars touting gourmet beef patties in soft brioche buns.

'After seeing all that meat, I find myself craving something lighter and fresher-tasting.

'Wrap your hand round this cauliflower cheeseburger, take a big bite and let some of the burger juice dribble down your hand – just like the real deal!'


  • 1 very small head of cauliflower (approx. 200g), trimmed and separated into florets
  • 140g tinned haricot beans (drained weight)
  • 85g fresh breadcrumbs
  • 140g mature Cheddar cheese
  • 2tbsp fresh flatleaf parsley, chopped
  • A sprinkling of grated nutmeg
  • Zest of one unwaxed lemon
  • 1tbsp roasted chopped hazelnuts
  • Sea salt and freshly ground pepper
  • 1 large egg white
  • 2tbsp vegetable or olive oil
  • 1 lettuce
  • 1 medium tomato, sliced
  • For the caramelised onion chutney
  • 50g butter
  • 4 red onions, peeled and thinly sliced
  • Pinch of sea salt
  • 150ml red wine vinegar
  • 2tbsp raisins, finely chopped
  • 2tbsp soft brown sugar


1 Steam the cauliflower florets for 7-8 mins, until tender. Take off the heat, drain and leave in a colander to cool.

2 In the meantime, make the onion chutney. Put the butter in a frying pan on a low heat, then add the onions and salt.

3 Fry for about 20 mins, or until sticky and soft. Add the vinegar, raisins and sugar and cook for 5 mins, or until glossy and reduced.

4 When the cauliflower's cool, put the haricot beans into a food processor and pulse, add the cauliflower and pulse lightly. Don't overwork it as the mixture will get sloppy.

5 Place in a bowl and add 1tbsp of breadcrumbs. Grate 80g Cheddar and add to the bowl with the parsley, nutmeg, lemon zest and hazelnuts.

6 Season with salt and pepper, and form the mix into six patties, 6cm in diameter each, in the palms of your hands.

7 Whisk the egg white and put the rest of the breadcrumbs on to a plate. Brush each patty all over with egg white and press into the crumbs, making sure they're well covered.

8 Put the oil in a large frying pan on medium-high heat. Cook the patties in batches for 3-4 mins on each side, until crisp and golden.

9 Slice the remaining Cheddar and put a slice on top of each patty in the pan to melt.

10 Place each patty in a lettuce leaf, add a slice of tomato and serve with a generous spoonful of chutney.

Prep Time

20 minutes

Cook Time

25 minutes

Nutrition Information

Serves 6

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