Delicious and nutritious Roasted Cauliflower Quinoa Burgers loaded with all the spices. Held together with oats, this gluten free cauliflower burger also makes for a healthy meal prep option.

Jump to Recipe

After 3 weeks of making wraps every afternoon, I finally got around to meal prep.

But even this was not the conventional form. It was quite staggered.

I cooked the quinoa 2 weeks before.

Roasted the cauliflower, processed it with the quinoa and left that mix in the fridge for about 2 days.
Shaped and cooked the burgers late in the evening.

And then popped them in the fridge for the next 5 days.

So I basically didn’t even get the most “fresh” version of this.

They still tasted amazing so all’s well that ends well I guess?

Ingredients for Roasted Cauliflower Quinoa Burgers

These cauliflower veggie burgers are not like your usual veggie burger recipe since they’re made with no black beans, no mushrooms and no soy either.

Quinoa – I used the tri color or rainbow quinoa, but a white or red will be just as good.
Cauliflower
Olive Oil for the roasting
Spices – Paprika, Cumin and Oregano
Garlic – I used fresh cloves for a richer flavor
Salt and Pepper to season
Rolled/Instant Oats – To help bind the burgers
Eggs – Another binder

How to make Homemade Cauliflower Burger

This loaded vegetable burger is extremely easy to make, is freezer friendly, and makes a great meal prep option for the week too.

Preheat your oven to 375°F.
Cook the quinoa if you need to. Don’t forget to let it cool.
Make the flax egg (flax meal + water) and let rest for at least 5-7 minutes.

Spread the cauliflower on a baking sheet and toss it with the olive oil, paprika, oregano and cumin.
Add the garlic to the baking sheet as well, and bake for about 25 minutes until the cauliflower is tender.
Let it cool for about 10 minutes, or place it in the freezer for a bit.
Transfer the cauliflower and quinoa to a food processor, add salt and pepper, and process until it’s very finely ground. Not too much or it will puree.
Then transfer it to a bowl, add in the eggs and oats and mix it to form the “dough”.
Divide the mix and use your hands or a cup measure (see below) to shape the burger patties. You should have about 10.

Ways to cook Healthy Cauliflower Veggie Burger Patties:

Bake the burgers in the oven at 25-30 minutes at 375°F.
Cook the burger patties in an air fryer for burger at 350°F for 20 minutes, flipping halfway.
Fry them in a bit of oil on a greased nonstick skillet or grill for 4-5 minutes each side (8-10 minutes in all). Make sure you flip the patty gently since it’s quite delicate.

Tips for this Quinoa Burger with Vegetables:

Don’t over-process the cauliflower and quinoa in the food processor or the mix will get too pureed and not hold.
Add some extra oats if the mix is too wet to handle.
Divide the mix equally so you get even patties that would take the same amount of time to cook.
For a perfect shape, use a 1-cup measure lined with plastic wrap to form the patties: Fill in the dough and press it down. Then lift it out with the liner and flip it on to the cooking surface.
Lightly grease the baking sheet or use a parchment paper so the burger patties don’t stick to the bottom.

What makes this Cauliflower Rice Veggie Burger Healthy?

These vegetarian white bean or chickpea veggie burgers are made with quick oats/oatmeal and no breadcrumbs, so they’re gluten free.
They’re baked in the oven (or cooked in an air fryer) instead of fried on the stove, so they’re low fat veggie burgers!
Since there’s no milk or cheese, they’re dairy-free.
You can easily make them Vegan by using 2 flax eggs instead of real eggs.
They’re super flavorful and loaded with spices so you can have these veggie burgers with no bun!

Some more Easy and Healthy Veggie Burgers you’ll love: