|Prep time: 15 minutes||Cooking time: 40 minutes||Total time: 55 minutes|
Crispy breaded sriracha cauliflower sandwich with ranch dressing - all vegan. Yum!
This is my own hack, combining parts of recipes from Lauren Toyota and Veggie Rose and changing it around a bit. Less hot than buffalo sauce, less sweet than bbq, the sriracha makes a really tasty sandwich. And the breadcrumbs make it deliciously crunchy. Enjoy!
Mix the flour, water, plant milk, and batter spices to a pancake batter consistency. Use a wide shallow dish so you can easily fit your slabs of cauliflower into it.
Slice the cauliflower into 1/2-3/4" thick slabs.
Dredge the cauliflower slices in the batter, thoroughly coating all sides and in all the crevices.
Then dip in the bread crumbs to coat thoroughly.
Bake at 450 for 20 minutes.
During this time, prepare your sruffalo sauce by mixing melted vegan butter with sriracha sauce.
Remove cauliflower from oven, and drench in sruffalo sauce (use the same method of dredging it in a wide shallow dish, be sure to get it well-coated with sauce.
Bake cauliflower another 15-20 minutes.
While it bakes, mix up some ranch dressing
Mix 3/4 c vegenaise with pickle juice, water, and the dressing spices to taste. Add enough water to make it more like dressing than spread.
Serve on sourdough slices or a nice toothsome bun, with a slice of lettuce and any other veggies you like.