Vegan Grilling Plant-Based Ground (Beyond/Impossible) with Cauliflower and Rosemary
🌱 100% Plant-Based
Cook Time: 6-8 min
Total Time: ~18 min
Temperature: 450°F
Protein: 20g per 4 oz serving
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 4 oz (113g) plant-based ground (beyond/impossible)
- 2 cups cauliflower, prepped
- 1 teaspoon fresh minced rosemary
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Treat like ground beef, don't overwork. Keep cold until cooking.
- Season: Toss plant-based ground (beyond/impossible) with 1 teaspoon fresh minced rosemary, salt, and pepper.
- Prep vegetables: Wash and cut cauliflower into even pieces for uniform cooking.
- Heat: Set to 450°F. Add 1 tablespoon oil.
- Cook protein: Add plant-based ground (beyond/impossible) and cook for 6-8 minutes. Form patties, grill like regular burgers, don't press down
- Add vegetables: Add cauliflower and cook until tender-crisp, about 5-8 minutes.
- Season: Add early, needs time to release flavor. Taste and adjust salt and rosemary.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 20g per 4 oz serving from plant-based ground (beyond/impossible)
- Fiber: High — from both plant-based ground (beyond/impossible) and cauliflower
- Diet: 100% plant-based, vegan, dairy-free
- Category: Meat Alternatives
Tips for Best Results
- Form patties, grill like regular burgers, don't press down
- Rosemary tip: Add early, needs time to release flavor.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 450°F.