Paleo Hamburger Buns with Cauliflower Dough

This recipe is a result of the successful experiment of using fresh cauliflower to make a versatile dough for paleo bread rolls with a sound structure, not heavy and dry, but soft, light, but still chewy to be perfect for paleo hamburgers. They can be used with vegetarian fillings only, or with meat/poultry/fish added. I did not have avocado at hand, and was a bit apprehensive to use my own homemade mustard on the bun, but it worked amazingly well. Hamburgers made with these buns are delicious, nutritionally dense and can be used on their own as a snack, with a cup of chicken broth or salad they make a full meal, which will sustain your for many hours.


The ingredients of the dough leave the room for seed choices – pumpkin seeds, sunflower kernels or almond meal can be used as individual ingredients, or in any combination. Other ingredients are nearly identical to easy bread recipe, based either on fresh apple, apple puree or cooked beetroot puree. Strong fresh cauliflower texture, with less moisture in it, gives more dense dough, which needed extra liquid to be added to the original recipe. I have chosen to use extra virgin olive oil. I added it to already mixed dough, but it can be added to cauliflower and beaten eggs mixture first, before the incorporation of dry ingredients.


The dough is not as soft, as the apple one, it keeps well together and is very easy to work with when using wet hands. To make the recipe full-proof for baking and to get the shape of a bun which is easy to bite in, I shaped the dough into flat disks, which became nicely shaped buns with a round dome after raising during baking.


The bake is simple and does not need any supportive individual tins. It works perfect with lined baking tray without greasing baking paper. To flavour the dough I use cumin powder and my own garlic, sweet and hot chilli paste (which I make now without added parsley), but it is optional. The last note goes to the final flavour of the bun, it distinctively tastes as bread, without any hint of cauliflower.


  • 150g fresh cauliflower florets
  • 2 large eggs (106-112g without shells)
  • 100g pumpkin seeds/sunflower kernels, ground and sifted or almond meal, sifted
  • 20g chia seeds, ground and sifted
  • 50g flaxseed flour, sifted
  • 15 ml extra virgin olive oil
  • 5g (1 tea spoon) baking soda
  • 6g (1 tea spoon) salt
  • 1/2  flat tea spoon cumin powder (2g)
  • 1 tea spoon garlic and chilli paste (can be substituted for other spices, spice mixes, dried or wet, or omitted altogether)
  • sesame or other seeds for decoration (optional)
  • egg wash for brushing buns before baking, egg lightly beaten with a fork with 1-2 table spoons of water

To make presented in this post buns, I used 50g of almond meal, 50g of ground pumpkin seeds and 50g of organic Golden Flaxseed flour.


  • grind pumpkin seeds and chia seeds, sift them all into wide bowl
  • sift flaxseed flour into the same bowl
  • add baking soda, salt and cumin powder
  • combine all dry ingredients together with a whisk, put aside
  • blend fresh cauliflower in a food processor until it resembles fine crumbs
  • add eggs and process the mixture until it nearly triples in volume, it takes 4-5 min on high




  • transfer wet ingredients into a wide bowl (you can probably finish making the dough in the food processor, but I have never done that and can’t provide any details)
  • add spices or flavouring to wet ingredients
  • add dry ingredient mix to wet ingredients, mix them together, the dough will be quite stiff
  • add olive oil


  • mix the dough until it becomes homogeneous, shape it into a ball


  • to make the process of baking easier, I would advice to weigh the dough and work out the weight of the dough portions for each individual bun, but it is not necessary



  • work with the dough with wet hands
  • shape each portion of the dough into a flat disk
  • place them on a lined baking tray
  • use egg wash to brush each bun
  • sprinkle with seeds of your choice (optional)



  • bake in preheated to 170C fan forced oven for 40 min
  • rest on a wire rack
  • buns can be used completely cooled down or lukewarm, they will stay soft and moist even the next day


We had these buns for lunch with chicken broth, either plain or with some chicken and carrots.


As a side dish I served the salad from baby cucumbers, mixed tomatoes, red capsicum and thinly sliced onion. We love this type of salads with just salt and black pepper as seasoning, the juices from fresh produce make an amazing dressing, without overshadowing the taste of vegetables themselves.




7 thoughts on “Paleo Hamburger Buns with Cauliflower Dough

    1. Yes you can Nicole, you can go to the original recipe from the link in the article. It was based first on fresh apple and later tried many times with commercial apple puree from different sources. The recipe works both with flax flour and ground flax seeds. If making recipe with apples do not add olive oil.


  1. These were really delicious and very easy to make. Thank you so much for sharing your recipe! I used them for veggie burgers and they held up perfectly! Great texture — much firmer than other paleo bread recipes. They didn’t fall apart, and they really do look the part of bread buns. Many thanks! Next time I’ll have to triple the recipe : )

    Liked by 1 person

    1. Thank you Ella,
      I am glad to hear, these buns worked for you. In terms of texture they are even more reliable compared to those made with apple puree.


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