Are you participating in #Veganuary? Even if you’re not, these Buffalo Cauliflower Sandwiches will have you drooling!

I don’t normally cook vegan, but I’m always up for a challenge, so when The Baking Fairy said she was putting together a vegan roundup for #veganuary, I jumped right in.

If you have any preconceived notions of vegan food, you’ll need to drop them before digging in here. Whether you’re vegan or not, you will love these sandwiches.

The magic here is the cauliflower is cooked twice. First, they’re baked, which makes it soft and creamy. Then, it gets battered and fried. The result is a crisp patty with a soft center – packed with buffalo flavor all the way through.

The buffalo patties are served on a soft roll, topped off with fresh lettuce, tomato, red onion, and a drizzle of vegan ranch (I used JUST Ranch dressing).

I don’t think I can over-state how amazing these are.  I literately licked the plate clean when I finished mine. So, my personal assessment is these would be an awesome choice for someone who is reluctant to try anything vegan (or vegetarian, for that matter). Even if it won’t convert you, it’s a sandwich that’s definitely hard to argue with!

Buffalo Cauliflower Sandwiches
(adapted from This Savory Vegan)
Serves 4

1 head cauliflower, cut in 4 – 1/2 inch steaks
1 cup buffalo sauce, divided
1 1/2 tsp. garlic powder divided
1 tsp. chili powder
2 Tbsp. olive oil
1 Tbsp. flax meal
3 Tbsp. water
3/4 cup flour
3/4 cup water
Oil for frying
4 long rolls
Lettuce, sliced tomato, thinly sliced red onion, and vegan ranch, for serving

Preheat the oven to 425 degrees and line a baking sheet with parchment.

In a bowl, combine 1/2 cup buffalo sauce, 1 tsp. garlic powder, chili powder and olive oil. Dip each cauliflower steak in the sauce, letting the excess drip off, and place on the prepared baking sheet. Bake for 20 minutes, flipping halfway through and basting with additional sauce. When done, set aside to cool slightly.

In a small bowl, whisk together the flax meal and 3 Tbsp. water. Set aside for 5 minutes.

Heat the oil for frying to 360 degrees in a pan.

In a bowl, combine the remaining buffalo sauce, remaining garlic powder, flour, water and flax mixture. Dip the cooked steaks in the batter, letting the excess drip off, and add to the hot oil. Fry until golden-brown, then transfer to a paper towel-lined plate.

Serve cooked cauliflower steaks on a roll, topped with lettuce, tomato, red onion, and vegan ranch.

Vegan Recipes for #Veganuary

• • Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
  • Baba Ganoush by Lemon Blossoms
  • Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
  • Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
  • Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
  • Instant Pot Chipotle Sofritas by Herbivore Cucina
  • Moroccan Eggplant with Chermoula by Caroline’s Cooking
  • Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
  • Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
  • Vegan Artichoke Hummus by A Day In The Life On The Farm
  • Vegan Baked Oats and Vegetable Bites by Cook With Renu
  • Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
  • Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
  • Vegan Cookie Dough Energy Balls by Veggie Lexi
  • Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
  • Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
  • Vegan Khoresh Bademjan by Palatable Pastime
  • Vegan Mushroom Stroganoff with Tofu by Simple and Savory
  • Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
  • Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Vegan Vanilla Chai Oatmeal by Fairyburger
  • Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat