Okay let me start off by saying this recipe is not a quick one! BUT it is an OH SO TASTY ONE! and you can use the left over florets and make Buffalo Cauliflower Bites and they make an AMAZING appetizer.
Now, lets talk about the great white flower…..the great white cauliflower that is! Cauliflower is an amazing versatile vegetable ….haven’t you seen all the fancy stuff they are making out of this wonder veggie……cauliflower rice, cauliflower pizza crust, “healthy mashed potatoes” that have cauliflower in them! You get the point….this veggie is a superstar…Not only is it versatile it is super healthy too! It is a member of the Cruciferous vegetable family, which means they are an excellent source of natural antioxidants, a good supplier of essential vitamins, carotenoids, fiber, soluble sugars, minerals and phenolic compounds…..Wheeewww that is a lot! Basically, what all that means is HEALTHY! It has been shown to help fight cancers, boost your heart health and it helps keep your body’s inflammation down. Okay, so do you need any more info on how healthy cauliflower is?
This recipe is like I said before is not a quick one…but super delicious and if you like buffalo wings…this is like eating wings all on a sandwich but with a major healthier twist! I make this sandwich with my cooling dill mayo which can be found under side dishes in the recipe index. This mayo pairs nicely with the hot sauce on the cauliflower. You will also see I do not dredge the whole cauliflower “steak” in hot sauce ….because my family and I actually eat my posts! they are not just for “show” and while I like spicy stuff, I found that when I have dredged the whole steak in hot sauce it was WAY to spicy for us! So you can control how much hot sauce you put on at the end of the baking cycle.
After you wash and clean your head of cauliflower, in order to get the most “steaks” cut the head about an inch from the edge because you want the cauliflower to stay together and break apart. Cut the cauliflower in a 1.5 inch chunk piece for a thick piece of “steak”. For a medium to large head I usually will get 3 steaks and the rest of the florets that don’t make the cut, I will use as buffalo cauliflower bits or use them however you want.
Another important thing to note, I mix the dry spices with my “milk” and I dredge 2 times. I like to really get the steaks crispy and have a good coating. So I dredge in the wet mixture first then the flour then back in the wet mixture then I place it on the baking sheet. I do line the baking sheet with foil because it can make a mess on your pan if you don’t. Also, when I add the vinegar to the “milk” I let it sit for about 3 mins to let it kind of curdle…It takes on a buttermilk effect and it gives the cauliflower steaks a nice zing!
This is the extra crispy pic when it is does in the oven
Also, you can use whatever roll you like and use either unsweetened plain almond milk or plain coconut milk.
- 1 head of cauliflower medium to large head will yield 3 steaks
- 1.5 cups unsweetened plain almond or coconut milk
- 1 tsp apple cider vinegar
- 1 cup whole wheat Flour or unbleached Flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 tbsp vegan butter
- 1/2 cup your fav hot sauce
- sliced red onion optional
- lettuce optional
- cooling dill mayo see recipe index optional
- 3 rolls of your choice
Preheat oven 375F and prepare your baking sheet with foil and evenly coat the foil with the olive oil. Now wash and then slice your cauliflower head into 2/3 "steaks" about 1.5 inches thick. Next whisk the "milk" and vinegar together and let that mixture sit for 3 mins. Try and use a shallow long bowl so the steaks can fit. Next add the garlic powder, paprika and salt to the liquid mixture. Now add your flour to another shallow dish and take your steaks and dredge them into the wet mixture then the flour and back into the wet mixture coating all sides of the cauliflower steaks. Next place the steaks onto the foil lined baking sheet. Bake in the oven at 375F for 30 mins.
While the cauliflower steaks are cooking you can slice your onions, wash and get your lettuce ready and make the cooling dill mayo (recipe in index). Also in a small saucepan combine the vegan butter and hot sauce and heat up just until butter has melted. When the 30 mins is up take out the cauliflower steaks and coat them with the hot sauce and place the steaks back in the oven at 400F for an additional 10-15 mins, until the are nice and crispy and you can put a knife through the thick stem part of the cauliflower easily.
Take out the cauliflower steaks from the oven and assemble your sandwich. Spread on the dill mayo, add your sliced onion and lettuce. Then add your cauliflower steak and ENJOY!