Note: Recipe from hotforfoodblog. I am re-posting in order to review the recipe.
My rating: 8/10
Yields: 2 large sandwiches
- 1 head of cauliflower
- 1/2 Cup unsweetened soy milk
- 1/2 Cup water
- 3/4 Cup all-purpose flour (can sub gluten free rice flour)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 1 tbsp vegan butter
- 1/2 Cup buffalo sauce (I used frank’s)
Preheat oven to 450 F.
Line a baking sheet with parchment paper.
Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides.
Trim off any green leaves at the base, but leave most of the stem intact.
tip: you could cut the cauliflower steaks in half to make 4 smaller, slider style sandwiches.
Mix the flour, unsweetened soy milk, water, spices, and seasoning into a bowl with a whisk until well combined. Transfer this mixture to a wide shallow baking dish that will fit your cauliflower steaks.
Coat steaks in batter thoroughly. Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 25 mins. Meanwhile, prepare the ranch sauce and buffalo sauce.
Just before the cauliflower is finished baking, melt the vegan butter and whisk it into the hot sauce in a shallow dish.
Remove the cauliflower from the oven and coat in buffalo sauce. Bake again on a parchment lined baking sheet for 25 mins at 450F.
To assemble the sandwiches spread ranch on both sides of toasted kaiser, then lay down the buffalo cauliflower steak on the bottom, add red onion slices, lettuce, and thick cut tomato slices.
I hope you’re as excited to try this as I was when I first found it! As always, enjoy and leave your comments below!
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