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BBQ CAULIFLOWER BURGERS WITH WATERCRESS AND WASABI AIOLI

By The Watercress Company (watercress.co.uk)

Makes 3-4 per cauliflower, depending on size

Prep 20 mins | Cook 20 mins

1 whole cauliflower

FOR THE MARINADE (per cauliflower steak)

1 tbsp BBQ sauce

1 tsp sesame oil

FOR THE AIOLI

150g (⅔ cup) vegan mayo

1 tsp wasabi mustard – available from The Wasabi Company (thewasabicompany.co.uk)

60g (2 cups) watercress, chopped

2 garlic cloves, minced finely

2 tbsp yuzu or lemon juice

TO SERVE

burger buns

tomato, thickly sliced

vegan cheese slices

a handful of watercress

FOR THE AIOLI

1 Simply blend all the ingredients together and set aside.

TO MAKE THE MARINADE AND CAULIFLOWER STEAKS

2 Slice the cauliflower into chunky steaks – don’t discard the ends as these can be used for other recipes. Trim the central stem if it is too big.

3 Combine the marinade ingredients in a large bowl, using enough of each for however many steaks you have. Use a pastry brush to evenly coat all sides of the cauliflower, not forgetting the edges.