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ULTIMATE VEGAN BUFFALO CAULIFLOWER SANDWICH

ULTIMATE VEGAN BUFFALO CAULIFLOWER SANDWICH
Dripping in flavor, crunch and spice, this is the Ultimate Vegan Buffalo Cauliflower Sandwich! Instructions for both baked and fried versions included.
If you follow me on Instagram you may have seen a sneak peak of this bad boy on my stories last week. I was just too freaking excited about it not to share a snippet with you.
But I couldn’t leave you hanging any longer.
As you can see there is a common thread through all of these recipes – our good ‘ol friend CAULIFLOWER.
I know some of you have an aversion to cauliflower (I think when people think of cauliflower they think of the steamed kind, in a bag, with no seasoning – yuck). But I promise that when you season and cook cauliflower the right way, it is one of the most tasty foods EVER! It has a “meaty” texture which makes it the perfect swap for recipes that would normally call for chicken.
And it is hearty, so it can be battered and fried (or baked) like a champ.
Dripping in flavor, crunch and spice, this is the Ultimate Vegan Buffalo Cauliflower Sandwich! Instructions for both baked and fried versions included.

Ingredients
  • 1 head cauliflower* cut in 1/2 inch steaks
  • 1 cup buffalo sauce separated
  • 1.5 tsp garlic powder separated
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • 1 tbsp flax meal
  • 3 tbsp water
  • 3/4 cup flour
  • 3/4 cup sparkling water
  • oil for frying
  • 4 ciabatta rolls
  • Optional Toppings lettuce, tomato, onion, avocado, vegan ranch

Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Prepare cauliflower by destemming and cutting it into 1/2 inch steaks (from top to bottom).
  3. Combine 1/2 cup buffalo sauce, 1 tsp garlic powder, chili powder and olive oil in a bowl. 
  4. Dip each steak in the sauce and allow excess to drip off. Place on the baking sheet and cook in the oven for 10 minutes. Remove from the oven and flip the steaks. Baste with leftover sauce and cook in the oven for an additional 10 minutes. Remove from the oven and allow to cool while you prepare the batter.
  5. Combine flax meal and 3 tbsp (flat) water in a small bowl and set aside for 5 minutes. 
  6. Add 1/2 cup buffalo sauce, 1/2 tsp garlic powder, flour, sparkling water and flax "egg" to a bowl.
  7. IF FRYING: Heat oil in a shallow pan until it reaches 360 degrees. Dip each steak in the batter and allow excess to drip off. Working in batches, carefully add battered steaks to the oil and fry until golden on both sides (approx. 4-7 minutes). Remove from the oil and place on paper towel-lined plate until ready to serve.
  8. IF BAKING: Place a new sheet of parchment paper on the baking sheet. Dip each steak in the batter and allow excess to drip off. Place steaks on the baking sheet and cook in the oven for 10 minutes. Remove from the oven and flip the steaks. Cook for an additional 10 minutes, or until browned and crispy.** Remove from the oven and serve immediately.
  9. For serving, toast the buns and layer with cauliflower steaks, lettuce, tomato, onion, avocado and vegan ranch.
Recipe Notes
*Try to find a smaller cauliflower so the steaks fit in your buns. You can always cut the steaks in half if they are too large.
Recipe Source:thissavoryvegan.com