Argh, technical difficulties today are preventing me from posting a new video! Stay tuned, though – I’ll make up for it.
Instead, I figured I’d post up this beauty of a sandwich, my Vegan Buffalo Cauliflower Steak Sandwich with Spiralized Apple-Cucumber Slaw.
Oh. My. Word. I can’t even begin to describe how delicious this sandwich is. But, it’s a blog, so I guess I’ll have to try ;)
The 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!
Seriously, I’m obsessed – I’ve made these cauliflower steaks three times, three different ways, but today’s recipe is my favorite way: in a sandwich, with a heaping mound of spiralized slaw on top.
The spiralized slaw gives this sandwich the refreshing kick it needs (the buffalo cauliflower is spicy!) and also adds the needed cream and crunch.
This is the perfect game day sandwich (now that it’s officially football season, yay!) that will fill you up, satisfy the tastebuds, but not leave you in a food coma by halftime.
If you’re gluten-free or Paleo and can’t find a good bun, just have this in between some romaine lettuce leaves or chop it up and put it all in a collard green wrap!
It also works well on a bed of lettuce – just don’t forget that slaw!
Nutritional Information & Recipe
Weight Watchers SmartPoints*:
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 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
- 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.