1 pkg. (340 g) frozen Green Giant* Cauliflower Riced Veggies, thawed
1 tbsp (15mL) ground flax meal
2 tbsp (30 mL) water
1 cup (250 mL) oats
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground coriander
½ tsp (2.5 mL) cumin
½ tsp (2.5 mL) garlic powder
½ tsp (2.5 mL) onion powder
½ cup (125 mL) canned chickpeas, rinsed
1 cup (250 mL) spinach leaves, divided
¼ cup (60 mL) mayonnaise
Halloumi cheese, 8 ¼ inch (1 cm) thick slices
2 tomatillos, peeled, washed and thinly sliced
2 tsp (10 mL) vegetable oil
4 Brioche buns
Handful of cilantro leaves, washed
4 tomatillos, peeled and washed
1 garlic clove
2 tbsp (30 mL) cooking onion, chopped
1 jalapeno pepper, seeds removed, chopped
¼ cup (60 mL) fresh cilantro
Preheat oven to 450°F. Line a baking tray with parchment paper. In a small bowl stir together flax meal and water, let sit for 5 minutes.
Add to a large food processor, oats, chili powder, coriander, cumin, garlic and onion powder. Pulse until oats resemble course flour. Add Green Giant* Cauliflower Riced Veggies, flax, egg and chickpeas; pulse until combined.
Form cauliflower mixture into 4 even patties and place onto baking sheet. Bake for 15 minutes, then gently flip each patty and bake for another 10 minutes. Remove from oven and set aside. Toast buns.
Chop tomatillos and add to a small food processor along with remaining salsa ingredients. Pulse until chunky. Set aside.
In a large sauté pan over medium low heat, warm oil. Add sliced halloumi cheese. Gently sear on either side until golden brown, roughly 5 minutes.
To build burger: spread mayonnaise onto the base of bun, top with spinach leaves, cauliflower patty, 2 slices of cheese, 2 slices of tomato, 1 – 2 tbsp salsa, cilantro leaves and top with bun. Serve with a side salad of your choice.