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Posted on: July 7, 2018 at 1:59 pm
Last updated: July 17, 2018 at 9:49 am

his crispy, crunchy, “meaty” deliciousness minus the meat!  This recipe was happily discovered when I received Lauren Toyota’s Hot For Food’s Buffalo Cauliflower Sandwich.  I originally made these recipes as a steak – think larger, thicker cauliflower slice encrusted and enrobed in hot sauce.  I

served up just like plated along with some potatoes and side salad.  My husband was enamored. I shared on my Instastory and had tons of people ask for the recipe.  So finally, after many gloomy days, we had sun so I thought I better prep and get this one documented.  It takes time, not that much, but I will say the end result is crispy, crunchy goodness!  Totally gluten free and of course, vegan!

Buffalo Cauliflower Steaks. Vegan. GF.

 
Preparation Time:  
Cook time:  
Total time:  
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Ingredients:

  • 2 heads of smaller cauliflower or 1 large
  • 1.5 cups of gluten free flour, I used Bob’s Redmill
  • 4 teaspoons of garlic powder
  • 4 teaspoons of onion powder
  • 2 teaspoons of ground cumin
  • 2 teaspoons of smoked paprika
  • She added ½ teaspoon of salt but I’ve found its a bit salty so I omit
  • ½ teaspoon of cracked black pepper
  • ¾c of unsweetened nut based milk
  • ¾c of water
  • 3c of gluten-free bread crumbs (see photos)
  • ¼c of vegan butter
  • 1.5c of hot sauce (buffalo style)

Instructions:

  1. Preheat your oven to 450 degrees.
  2. Line a baking sheet with parchment paper – necessary so the breading doesn’t stick to the pan.
  3. To prepare the cauliflower, remove the leafy green parts but be careful not to cut any florets.
  4. From the top down, slice in half.
  5. Then slice eat half in half again, yielding 4 slices.
  6. Mix the flour, garlic, onion, cumin, paprika, salt (if using), pepper, milk and water together.
  7. You may need to add additional water to loosen the batter if too thick.
  8. The batter should be thick but not overly thick!
  9. Transfer to a wide, shallow dish.
  10. Place the bread crumbs in another shallow, wide dish.
  11. Begin dipping the cauliflower steaks into the wet mixture.
  12. Make sure to coat well.
  13. Then dip into the bread crumbs.
  14. Coat well.
  15. Then place on the baking sheet.
  16. Bake for 15 minutes then flip to the other side.
  17. Bake for an additional 10 minutes.
  18. While baking, melt your vegan butter and mix with the hot sauce.
  19. Place in a shallow yet wide dish.
  20. Once the cauliflower is done baking, dip into the hot sauce mixture on both sides.
  21. Coat well.
  22. I replaced my parchment paper and added the coated steaks to the freshly line baking sheet.
  23. Bake for 15 minutes then flip.
  24. Bake for an additional 10 minutes.
  25. Remove and serve.

These are the bread crumbs I use and love!

I used my bowls because they are deep enough to work in but a shallow baking dish also works perfectly!

Best advice, keep one of your hands for the wet and one for the dry.

I had a few florets break off so I made them into smaller bites.

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Flipping ensures browning on both sides.

I used Frank’s Red Hot sauce and Miyoko’s vegan butter.

I coated as well as I could trying to get into all the crevices.

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Also coated the bites and I did leave some without sauce for dipping (Kira preferred them that way).

I plated the big “steaks” up with roasted potatoes for Bill.  He loves this dish!

Up Next: 18 Gluten-Free Dessert Recipes A Registered Dietitian Eats Every Day

Shared with permission from our friends at Knead To Cook.

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