Romanesco Veggie Burger

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 mins
Serves 4 - 6 burgers

Recipe adapted from Nina Olsson's Veggie Burger Atelier.


  • 400 grams romanesco florets {see notes}
  • 1 clove garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh mint, finely chopped
  • 1 cup parmesan cheese, grated
  • 1 cup almond flour
  • buns or greens/wraps
  • avocado slices
  • mayo or aioli
  • Herby Lemony Radish Slaw {see below}


Preheat the oven to 425 degrees. 

In a food processor pulse the romanesco, garlic and salt until a crumbly rice-like texture. With your hands, squeeze the excess moisture from the romanesco over the sink {or through a cheese cloth - if you have one}. 

Transfer the romanesco to a large bowl and add in the pepper, mint, cheese and almond flour. With your hands, mix well and refrigerate for 10 minutes. 

Divide the mixture into 4 or 6 portions and shape each into a patty. Place the patties on a baking sheet and bake for 25 minutes. Remove the burgers from the oven and allow to cool on the tray for 5 minutes. 

Serve the burgers on a toasted bun or in a wrap with avocado slices, mayo and Herby Lemony Radish Slaw. 

Recipe Notes

If you cannot source or find romanesco - cauliflower will work just fine in its place. 

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