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 RECIPE BY TASTY
Cauliflower is aaaaall the rage nowadays, and there's nothing like a new trend to get you excited to fire it up in the kitchen! Maybe you love cauliflower rice, or you're often found chowing down on a cauliflower crust pizza. But we're throwing it back with the recipe that started all the #cauliflowerlove: buffalo cauliflower. They're so flavor-packed that won't even miss wing night with these around.
Provided by Pierce Abernathy
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
- Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
- Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 7 grams, Sugar 12 grams
BUFFALO CAULIFLOWER
This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.
Provided by ddmama
Categories Appetizers and Snacks Spicy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
- Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
- Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
- Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.2 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 9.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 907 mg, Sugar 9.7 g
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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!
- Mix the flour, nondairy milk, water, spices, sea salt, and ground black pepper in a mixing 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.
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