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This recipe 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, Gluten-Free]
Ingredients
- 2 heads of smaller cauliflower or 1 large
- 1 1/2 cups of gluten-free flour
- 4 teaspoons of garlic powder
- 4 teaspoons of onion powder
- 2 teaspoons of ground cumin
- 2 teaspoons of smoked paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of cracked black pepper
- 3/4 cup of unsweetened nut-based milk
- 3/4 cup of water
- 3 cups of gluten-free bread crumbs
- 1/4 cup of vegan butter
- 1 1/2 cup of hot sauce (buffalo style)
Preparation
- Preheat your oven to 450°F.
- Line a baking sheet with parchment paper - necessary so the breeding doesn't stick to the pan.
- To prepare the cauliflower, remove the leafy green parts but be careful not to cut any florets.
- From the top down, slice in half.
- Then slice half in half again, yielding 4 slices.
- Mix the flour, garlic, onion, cumin, paprika, salt (if using), pepper, milk, and water together.
- You may need to add additional water to loosen the batter if too thick.
- The batter should be thick but not overly thick!
- Transfer to a wide, shallow dish.
- Place the bread crumbs in another shallow, wide dish.
- Begin dipping the cauliflower steaks into the wet mixture.
- Make sure to coat well.
- Then dip into the breadcrumbs.
- Coat well.
- Then place on the baking sheet.
- Bake for 15 minutes then flip to the other side.
- Bake for an additional 10 minutes.
- While baking, melt your vegan butter and mix with the hot sauce.
- Place in a shallow yet wide dish.
- Once the cauliflower is done baking, dip into the hot sauce mixture on both sides.
- Coat well.
- I replaced my parchment paper and added the coated steaks to the freshly-lined baking sheet.
- Bake for 15 minutes then flip.
- Bake for an additional 10 minutes.
- Remove and serve.
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