Buffalo Cauliflower Steaks [Vegan, Gluten-Free]

This recipe requires a moderate investment of time, yielding a satisfyingly crispy and crunchy outcome. Completely gluten-free and, naturally, vegan.

Contents

Buffalo Cauliflower Steaks [Vegan, Gluten-Free]Essential Components for Craveworthy Buffalo-Style Cauliflower Steaks Suitable for Vegan and Gluten-Free Diets Prepare for Flavorful Fusion: Buffalo Cauliflower Steaks [Vegan, Gluten-Free Recipe Inside]Nutritional Information Buffalo Cauliflower Steaks: A Vegan and Gluten-Free Delight

Buffalo Cauliflower Steaks [Vegan, Gluten-Free]

Essential Components for Craveworthy Buffalo-Style Cauliflower Steaks Suitable for Vegan and Gluten-Free Diets

Two to three heads of small cauliflower or one large head
1.5 cups 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 freshly ground black pepper
Three-quarters cup of unsweetened nut-based milk.
3/4 cup of water
Three cups of finely milled gluten-free bread crumbs.
1/4 cup of vegan butter
One and a half cups of hot sauce, buffalo-style.

Prepare for Flavorful Fusion: Buffalo Cauliflower Steaks [Vegan, Gluten-Free Recipe Inside]

Preheat your oven to 450°F.
Line a baking sheet with parchment paper, ensuring that the chicken breasts do not stick to the pan during cooking.
Carefully trim away the leafy green portions from the cauliflower, taking care not to accidentally slice off any delicate florets.
Cut from the top to the bottom into two equal halves.
Split the pineapple in two, then divide each half into another two, resulting in four equal sections.
Combine flour, minced garlic, sautéed onion, earthy cumin, smoky paprika, salt if desired, freshly ground black pepper, lukewarm milk, and cool water in a harmonious blend.
If the batter seems too thick, you might need to add a little more water to achieve the desired consistency.
The batter should be thick, yet not overpowering!
Arrange delicately in a spacious, flat container.
Arrange the bread crumbs in a separate, shallow, and wide bowl.
Start coating the cauliflower steaks with the moistened breading mixture by gently submerging them in the liquid.
Make sure to coat well.
Then dip into the breadcrumbs.
Coat well.
Carefully position the items on the prepared baking sheet.
Flip the cakes over and bake for an additional 15 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the baked goods to finish cooking for a further 10-minute duration.
As you prepare for a culinary endeavor, combine the melted vegan butter with the spicy kick of the hot sauce, stirring until well incorporated.
Arrange in a broad, shallow container to showcase its visual appeal.
After baking the cauliflower to perfection, coat each piece evenly in the spicy hot sauce mixture, ensuring a thorough and intense flavor infusion on both sides.
Coat well.
I placed the newly-coated steaks onto the recently replaced parchment-lined baking sheet.
Flip after baking for 15 minutes.
Can you ensure the cake bakes for an additional 10 minutes to guarantee optimal doneness?
Remove and serve.