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Nutrition Facts
Serving Size 258 g
(Approx. 5 Servings) (4)
Amount Per Serving
Calories 450 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 500 mg 21%
Total Carbohydrate 65 g 22%
Dietary Fiber 11 g 44%
Sugars 7 g
Protein 15 g
Vitamin A 25% Iron 25%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Cauliflower Quinoa Burger
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
5  People


Recipe makes 5 Servings

10 Oz cauliflower florets
2 Tbsp canola oil, divided
1 Tbsp Adams Chili Powder
1/4 Tsp cumin
1/2 Tsp garlic powder
1 cup(s) whole wheat bread crumbs
1 cup(s) Central Market Quick Heat White and Red Quinoa, cooked
1/4 cup(s) pepper Jack cheese, shredded
2 large eggs, beaten
1/4 cup(s) H-E-B Cilantro Cotija Dressing
1/2 cup(s) cilantro, chopped
2 cup(s) red cabbage, shredded
5 whole wheat burger buns
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Preheat oven to 400˚F.
Toss cauliflower with 1 tablespoon of oil and all of the seasonings. transfer to a foil lined sheet pan and place in oven. Roast for 15 to 20 minutes until tender and brown.
Meanwhile, combine breadcrumbs, quinoa, cheese, and eggs in a large mixing bowl.
Once cauliflower is done, remove it from oven and let it cool briefly. Then transfer to the bowl of a food processor. Pulse until cauliflower is the size of rice. if you do not have a food processor simple chop it with a knife.
Add chopped cauliflower to the bowl with quinoa and breadcrumb mixture. Mix until combined, then form in 5 patties.
Heat remaining oil in a large nonstick skillet over medium high heat. Cook burgers for several minutes per side flipping carefully so they don't break. Remove burgers to a plate lined with paper towel.
To make slaw, combine H-E-B Cilantro Cotija Dressing, cilantro and cabbage.
Toast burger buns and place a burger on top. Top with slaw and top half of the bun. ENJOY!



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