(Paleo, Whole30, gluten-free, dairy-free)
Combine all sauce ingredients in a food processor until creamy.
Add the sauce mixture and combine with zoodles.
Combine all ingredients well until a mass forms.
Form into 8 patties and chill in fridge for at least an hour.
Add oil of choice to a frying pan or griddle. Once hot, place the patties on the pan and squash as flat as possible.
Allow to cook approximately halfway through (about 5 mins). Flip and allow to cook to desired done-ness.
Remove all leaves and stems from the cauliflower florets.
Process in a food processor until a rice-like texture forms. This may need to be done in several batches, depending on the size of the cauliflower and the processor.
Saute the onion in a large frying pan until translucent and soft.
In a small bowl (mortar and pestle if needing to crush the spices), combine the remaining ingredients except for the broth and tapioca starch.
Add the broth to the onions and slowly mix in the herb mixture until well coated.
Pour the mixture into a food processor and blend until smooth.
Place some of the broth in a small bowl with the tapioca starch and mix until a paste is formed.
Place the remaining broth in a small saucepan and slowly pour in the tapioca starch mixture. Heat the gravy until reduced in volume and thickened to desired consistency.
Heat oil of choice in a small frying pan.
Crack the egg and fry until white is cooked and yolk remains runny.
Place the salad to one side of the plate.
Place the rice in a heap, with two of the small hamburger patties on top.
Add the fried egg on top of the patties and pour on the gravy as desired.