Buffalo Cauliflower Sandwich Recipes
BUFFALO CAULIFLOWER SANDWICH
Exactly what it sounds like. Taken from: http://www.hotforfoodblog.com/recipes/2014/11/1/vegan-buffalo-cauliflower-sandwich
Provided by tfoshee
Categories Lunch/Snacks
Time 50m
Yield 2-4 sandwiches, 4 serving(s)
Number Of Ingredients 20
Steps:
- Line a baking sheet with parchment paper and preheat your oven to 450°F.
- Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides. Trim off an green leaves at the base, but leave most of the stem in tact. You can use the remaining cauliflower to make buffalo wings or just use it in another recipe like our mushroom sage cauliflower risotto. Also roasting it in the oven with sea salt, pepper, and olive oil is really nice too.
- tip: you could cut the cauliflower steaks in half to make 4 smaller, slider style sandwiches.
- Mix the flour, non-dairy 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. Dredge the steaks through the batter and use your hands to coat them quite well getting in all the crevices. Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 25 minutes Meanwhile, prepare the ranch sauce and buffalo sauce.
- For ranch dressing:.
- In a bowl whisk all the ingredients together. Refrigerate until you're ready to assemble the sandwiches.
- Just before the cauliflower is finished baking, melt the vegan butter and whisk it into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. You may want to let them cool so you can handle them. Also you might need to replace your parchment paper if it's really soaked through or burned quite a bit.
- Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Bake again on a parchment lined baking sheet for 25 mins at 450°F.
- To assemble the sandwiches spread ranch on both sides of a toasted kaiser, then lay down the buffalo cauliflower steak on the bottom, add red onion slices, lettuce, and thick cut tomato slices.
Nutrition Facts : Calories 230.7, Fat 7.9, SaturatedFat 1.9, Cholesterol 11.5, Sodium 1104.4, Carbohydrate 35.2, Fiber 4.4, Sugar 5.3, Protein 7.2
BUFFALO CAULIFLOWER
Make 'buffalo cauliflower' for a veggie take on the spicy American classic. Served with a ranch dip, it makes an excellent Friday night sharing treat
Provided by Esther Clark
Categories Snack, Starter
Time 40m
Yield Serves 4-6 as a starter
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
- Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
- For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.
Nutrition Facts : Calories 279 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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- Preheat the oven to 450°F. Line a baking sheet with parchment paper. In this case, parchment paper is absolutely necessary, or the cauliflower and batter will stick to the sheet.
- To prepare the cauliflower, remove the leafy parts, being careful not to cut off any florets. Slice each head in half from the top. From the inside of each half, cut a slice 3⁄4 inch to one inch thick. You now have four large cauliflower cross-sections or steaks. You can reserve the remaining florets to make buffalo bites using the same batter and method or the Southern Fried Cauliflower or you can roast them up for another meal.
- Mix the our, garlic powder, onion powder, cumin, paprika, salt, pepper, nondairy milk, and water together in a bowl until well combined. The amount of liquid or our may need to be increased if you replace the all- purpose our with gluten-free our. It should be thick enough that it doesn't pool too much around the steak.
- Transfer the batter to a wide, shallow dish that will fit your cauliflower steaks. Place the bread crumbs in another dish or large bowl. Immerse each steak in the batter, using one hand to coat all the crevices and letting just a bit of the excess drip back into the dish.
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- Trim off any green leaves at the base of the cauliflower, but leave most of the stem in tact. Cut the head of cauliflower in half and then cut 2-inch x 1/2-inch steaks from each of the inside sides. You can use the remaining cauliflower to make buffalo wings or just use it in another recipe like my mushroom sage cauliflower risotto. Roasting it in the oven with sea salt, ground black pepper, and olive oil is delicious, too!
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