Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw
Try this Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw recipe, or contribute your own.
Try this Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw recipe, or contribute your own.
- 1 teaspoon paprika
- salt and pepper
- 1/2 cup water
- 1/2 cup almond milk
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 2 tablespoons apple cider vinegar
- 1/2 english cucumber
- 2 tablespoons dijon mustard
- 2 teaspoons onion powder
- 1 granny smith apple
- 1 medium head of cauliflower
- 3/4 cup almond flour
- 1/4 cup nonfat plain greek yogurt
- for the slaw:
- for the cauliflower:
- 1/4 teaspoons sea salt
- 1/4 teaspoons ground pepper
- 1 tablespoon vegan butter (or coconut oil)
- 1/2 cup frank's red hot sauce
- 2 potato buns
- 2 romaine lettuce leafs
- 2 beefsteak tomato slices
- Carbohydrate 28.4880351578721 g
- Cholesterol 1.225 mg
- Fat 19.0547634387203 g
- Fiber 8.26309533785873 g
- Protein 10.3844767200799 g
- Saturated Fat 1.66248462507547 g
- Serving Size 1 1 Serving (367g)
- Sodium 1929.91853680575 mg
- Sugar 20.2249398200133 g
- Trans Fat 1.19582606255509 g
- Calories 303 calories
Step-by-step
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Trim the green leaves at the base, leaving the stem intact. Slice the cauliflower into two even steaks. Reserve the leftover cauliflower for future recipes.
- In a medium bowl, whisk together almond milk, water, flour, garlic powder, onion powder, cumin, paprika, salt and pepper. Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks. Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Place the dredged cauliflower steaks onto the parchment lined baking sheet and bake for 25 minutes.
- Just before the cauliflower is finished baking, melt the vegan butter (or coconut oil) and whisk into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. If the parchment paper is burned, replace it. If not, let the cauliflower steaks cool until ready to be handled or very carefully transfer with a spatula to the dish with the prepared hot sauce. Dredge the cauliflower steaks through the sauce, coating evenly. Transfer the cauliflower back to the baking sheet and bake for another 25 minutes at 450 degrees.
- While cauliflower bakes, prepare the slaw: whisk together the yogurt, mustard, and apple cider vinegar into the bottom of a medium mixing bowl. Spiralize the apple and cucumber. Pat dry the cucumber noodles. Add in the cucumbers and apples and season with salt and pepper. Toss to combine well and set aside in the refrigerator until ready to use.
- Just before the cauliflower is finally done, place the potato buns in a toaster or panini press to heat. Once cauliflower is done, assemble the sandwiches: place down one cauliflower steak and top with tomato slice, romaine leaf, and slaw. Top with bun. Repeat until all cauliflower steaks are used and enjoy.
Staggering the two-stage bake is where structural integrity is won or lost; the initial twenty-five-minute roasting phase must fully dehydrate the interior moisture of the brassica before any liquid condiment touches its surface. Applying hot sauce too early dissolves the starch coating and prevents the exterior crust from developing adequate crispness.
- Whisk the almond milk, water, and almond flour into a slurry with the consistency of heavy cream; if the mixture runs off the whisk completely naked, add flour two tablespoons at a time until it clings.
- Pat the spiralized cucumber noodles thoroughly with paper towels before mixing them with the dressing to prevent the high water content of the cucurbit from diluting the yogurt and mustard emulsion.
- Set the oven accurately to 450 degrees Fahrenheit, as lower heat will steam the cauliflower rather than roasting the exterior starches into a stable crust.
- Replace the parchment paper between the two baking stages if any drips have begun to carbonize, preventing acrid smoke from permeating the tender vegetable steaks.
Buffalo-style pepper sauces rely on high concentrations of vinegar and cayenne to deliver sharp acidity alongside capsaicin heat, which cuts through the density of roasted brassicas. Toasting the potato buns just before assembly provides structural resistance against the moisture released by the fresh tomato slices.
