Post by Loupy on Sept 25, 2016 19:46:20 GMT -7
VEGAN BUFFALO CAULIFLOWER STEAK SANDWICHES WITH SPIRALIZED APPLE-CUCUMBER SLAW
From: Ali @ inspiralized.com/
This cauliflower steak sandwich was a recipe I found on my favorite vegan cooking YouTube channel, Hot For Food. They make the craziest vegan food – and it all looks so delicious, but time consuming. SO, I decided to stop being a negative Nancy and gave these cauliflower steaks a chance (with a couple of tweaks) – and to my surprise, not only were they easy to make, they tasted exactly like a buffalo-flavored meal!
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 2
Ingredients
For the cauliflower:
1 medium head of cauliflower
½ cup almond milk
½ cup water
¾ cup almond flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoons sea salt
¼ teaspoons ground pepper
1 tablespoon vegan butter (or coconut oil)
½ cup Frank's red hot sauce
2 potato buns
2 romaine lettuce leafs
2 beefsteak tomato slices
For the slaw:
¼ cup nonfat plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 Granny Smith apple
½ English cucumber
salt and pepper
Instructions
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.
From: Ali @ inspiralized.com/
This cauliflower steak sandwich was a recipe I found on my favorite vegan cooking YouTube channel, Hot For Food. They make the craziest vegan food – and it all looks so delicious, but time consuming. SO, I decided to stop being a negative Nancy and gave these cauliflower steaks a chance (with a couple of tweaks) – and to my surprise, not only were they easy to make, they tasted exactly like a buffalo-flavored meal!
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 2
Ingredients
For the cauliflower:
1 medium head of cauliflower
½ cup almond milk
½ cup water
¾ cup almond flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoons sea salt
¼ teaspoons ground pepper
1 tablespoon vegan butter (or coconut oil)
½ cup Frank's red hot sauce
2 potato buns
2 romaine lettuce leafs
2 beefsteak tomato slices
For the slaw:
¼ cup nonfat plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 Granny Smith apple
½ English cucumber
salt and pepper
Instructions
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.
