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1
Start by preheating the oven to 425u00b0 F. Toss the cauliflower florets with a tablespoon of oil, a pinch of salt, and the red pepper flakes. Arrange the florets in a single layer in a baking pan. Roast for 15 minutes, toss, and roast for another 10 minutes until golden brown.
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2
While the cauliflower roasts, bring 5 cups of water to a boil. Pour in the red lentils and cook at a strong simmer until tender, about 10 minutes. Drain the lentils and put them in a large mixing bowl.
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3
Add the garlic, bread crumbs, egg, lemon juice, and chopped cilantro to the drained lentils. Mix.
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4
Remove the roasted cauliflower from the oven. Coarsely chop the roasted cauliflower with a knife or pulse it in a food processor. You don't want a cauliflower paste, just roughly chopped pieces. Fold the chopped cauliflower into the red lentil mixture. Using your hands, form the burger mix into 7 patties, each made from a generous handful of the mixture. Place the formed patties on a baking sheet and pop them in the fridge to firm up (this helps the patties stay together while cooking), about 10 minutes, or while you get everything else ready.
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5
While the burgers chill, prepare the toppings and toast the buns. When you're ready to cook, heat a cast iron skillet over medium-high heat. Add a tablespoon of canola oil. Place three or four burgers in the hot skillet, brown one side, flip and crisp up the second side. Remove the first batch from the pan, wipe out any little bits, add another tablespoon of canola oil and cook the second batch.
