Vegan Buffalo Cauliflower Sandwiches

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

buffalo cauliflower sandwiches 1

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.

Buffalo Cauliflower Sandwiches 2

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 3

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 Buffalo Cauliflower Sandwiches

Vegan Recipes for #Veganuary

Crispy Orange Cauliflower

Chinese takeout fake-outs have become some of my favorite Lenten dinners. Our local Chinese restaurant has limited meatless options so it isn’t really a great option for us during Lent. Cravings a few year back led me to Kung Pao Chickpeas and then General Tso’s Cauliflower.

All of these sort of hide the bulk of the meal with the sauce, so even if you’re not usually a cauliflower fan, you might like this. Battered, fried, and covered in the fresh orange sauce, you can barely tell you’re loading up on vegetables here. My kids happily gobbled it down!

Crispy Orange Cauliflower

Crispy Orange Cauliflower
(adapted from Fork and Beans)
Serves 2

1 small head of cauliflower, cut into small florets

1 egg, lightly beaten
1/3 cup water
1/3 cup cornstarch
1/4 cup flour
1 tsp. olive oil
1/2 cup vegetable oil

2 Tbsp. olive oil
3-4 garlic cloves, minced
6 green onions, thinly sliced
1 tsp. olive oil
Zest of 1 orange + juice of orange
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1/4 cup orange juice
1 tsp. corn starch
1 tsp. brown sugar

Rice, for serving

Mix together egg, water, cornstarch, flour, and olive oil to create a batter. It should be thick enough to coat, but not clumpy – think waffle batter consistency!

In a large skillet or wok, heat the vegetable oil on medium high.  When the oil is heated, dip each piece of cauliflower into the batter and then add it to the hot oil. Fry until browned, then transfer to a paper-towel lined plate.

In another skillet or wok, heat olive over medium-high heat and then add garlic and green onions and cook for a minute. Stir in orange zest and juice and cook for another minute. Add soy sauce and vinegar and bring to a boil.

Toss cauliflower in sauce and serve over rice.




Crispy Orange Cauliflower

Cauliflower Nachos

A lot of my Lenten Friday dinners are recreated junk food or takeout fakeout. There’s a reason for that. By the time Friday rolls around, that’s really all I want. And I’m assuming I’m not alone in that since pizza is such a popular Lenten dinner.

So, here’s another option if you’re thinking of ordering pizza tonight.

No, you won’t be fooled into thinking the cauliflower is tortilla chips – but this is delicious in it’s own right. And you’ll feel more virtuous downing a whole plate!


Cauliflower Nachos
(from Delish)
Serves 2

1 large head cauliflower, chopped
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup shredded Colby-Jack cheese
Your favorite nacho toppings – we used salsa, black beans, black olives, pickled jalapenos, and sour cream

Preheat oven to 425°F.

In a large bowl, toss cauliflower with olive oil. Sprinkle spices evenly over the cauliflower and toss to coat. Spread out on a baking sheet and roast for 35-40 minutes, until golden and crispy.

Top with cheese and any other toppings you want warm and bake for 5 minutes more, until the cheese is melted.

Add remaining toppings and serve.