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 of the cauliflower, 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.
- 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.
A Busy Mom's Delight: Quick, Vegan, and Delicious!
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and preferably something the whole family will enjoy, even my picky eaters! This Vegan Buffalo Cauliflower Steak Sandwich recipe has become a lifesaver. It's surprisingly easy to make, packed with flavor, and offers a satisfying twist on a classic comfort food. Forget complicated recipes and hours spent in the kitchen; this one's ready in under an hour, leaving me with more time for my kids and less stress about dinner.
The best part? It's entirely adaptable. Feel free to swap out the buns for gluten-free options, experiment with different slaw ingredients (shredded carrots anyone?), or add other veggies to the sandwich for extra crunch and nutrition. I often add a sprinkle of toasted sesame seeds for added flavor. The beauty of this recipe lies in its flexibility; it's a blank canvas for your culinary creativity.
Why I Love This Recipe:
- Speed: Ready in under an hour, perfect for busy weeknights.
- Flavor: The tangy buffalo sauce perfectly complements the tender cauliflower steaks.
- Health: Packed with veggies and a good source of plant-based protein.
- Versatility: Easy to customize to your taste and dietary needs.
- Family-Friendly: Even the pickiest eaters will gobble these up!
The cauliflower steaks are incredibly satisfying. The breading gives them a lovely crispy texture, while the inside remains tender and juicy. And the spiralized apple-cucumber slaw? It’s the perfect refreshing counterpoint to the spicy buffalo sauce. The crispness of the apple and cucumber adds a lovely textural element, and the tangy dressing helps to cut through the richness of the cauliflower.
This recipe is a testament to the fact that healthy and delicious can coexist. It’s a meal I feel good about serving my family, knowing that it's both nutritious and satisfying. Plus, the leftovers are just as tasty the next day, making it a perfect meal-prep option. So, if you're looking for a quick, easy, and delicious vegan meal, look no further. This recipe is a winner!
Tips and Tricks for Success:
- Don't overcrowd the baking sheet when baking the cauliflower steaks; this will ensure even cooking.
- For extra crispy cauliflower, broil the steaks for the last few minutes of baking.
- If you don't have a spiralizer, you can simply chop the apple and cucumber into small pieces.
- Feel free to add other vegetables to the slaw, such as shredded carrots or red cabbage.
- Make it a complete meal by serving with a side of sweet potato fries or roasted vegetables.
Give this recipe a try, and let me know what you think in the comments below! Happy cooking!
