Buffalo Cauliflower Steaks. Vegan. GF.

Buffalo Cauliflower Steak.

Happy Friday friends!  Let’s kick off the weekend with this.  This 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  I originally made these recipe as a steak – think larger, thicker cauliflower slice encrusted and enrobed in hot sauce.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!

I wanted to share a link here for Lauren’s incredible cookbook!  If you’re looking for awesome and very creative recipes… you need it!

Buffalo Cauliflower Steaks. Vegan. GF.
Prep time:
Cook time:
Total time:
Ingredients
  • 2 heads of smaller cauliflower or 1 large
  • 1.5 cups of gluten free flour, I used Bob’s Redmill
  • 4 tsp of garlic powder
  • 4 tsp of onion powder
  • 2 tsp of ground cumin
  • 2 tsp of smoked paprika
  • She aded 1/2 tsp of salt but I’ve found its a bit salty so I omit
  • 1/2 tsp of cracked black pepper
  • 3/4c of unsweetened nut based milk
  • 3/4c of water
  • 3c of gluten free bread crumbs (see photos)
  • 1/4c 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 breeding 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.

If the batter seems way too thick, which is what I experienced, I added a few tablespoons of water to thin it out a tiny bit.

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.

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.

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!

I kept the leftovers in my air tight containers and then reheated in the oven at 325 for about 15 minutes.  They were crispy perfection.  I can’t wait to hear what you think!

— Knead to Cook

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2 Comments

  1. That looks really interesting. My sons are all vegan, and I’m definitely going
    To try this, it’s something new. I make something like this with eggplant.

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