Buffalo Cauliflower Sandwhich

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  • 1 head of cauliflower
  • 1/2 C nondairy milk
  • 1/2 C water
  • 3/4 C all-purpose flour (can sub gluten free rice flour)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tbsp vegan butter
  • 1/2 C frank’s red hot sauce *see note at bottom


  • 1/2 C vegan mayonnaise (I use Hellman’s Vegan Mayo)
  • 1 tsp apple cider vinegar
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • sea salt & ground pepper, to taste


  1. Line a baking sheet with parchment paper and preheat oven to 450°F.

  2. Trim off any green leaves at the base of the cauliflower, but leave most of the stem in tact. Cut the head of cauliflower in half and then cut 2-inch x 1/2-inch steaks from each of the inside sides.
  3. Mix the flour, nondairy milk, water, spices, sea salt, and ground pepper in a mixing bowl with a whisk until well combined. Transfer this mixture to a wide shallow baking dish that will fit your cauliflower steaks. Dredge the steaks through the batter and use your hands to coat them quite well, getting in all the crevices. Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 25 minutes. Meanwhile, prepare the ranch sauce and buffalo sauce.

  4. In a bowl whisk all the ingredients together for the ranch. Refrigerate until you’re ready to assemble the sandwiches.

  5. Just before the cauliflower is finished baking, melt the vegan butter and whisk it into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again.

  6.  Remove the cauliflower from the oven. You may want to let them cool so you can handle them. Also you might need to replace your parchment paper if it’s really soaked through or burned quite a bit.

  7. Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Bake again on a parchment lined baking sheet for 25 minutes.

  8. To assemble the sandwiches spread ranch on both sides of a toasted kaiser, then lay down the buffalo cauliflower steak on the bottom, add red onion slices, lettuce, and thick cut tomato slices.

Twist on it:

*Cut the heat of it with half BBQ sauce instead of a full Frank’s Hot Sauce kick- adds a smokier flavour as well
*Cut the cauliflower into smaller chunks to make cauli wings and dip in ranch sauce

Photo and Recipe From: https://www.hotforfoodblog.com/recipes/2014/11/01/vegan-buffalo-cauliflower-sandwich/



BBQ Pulled Jackfruit Sandwhich

Pulled pork

For vegans and non-vegans this sandwhich is some bomb shit. I use two cans of jackfruit to serve 4 people or have enough for leftovers to add to bowls, tofu scrambles, pizza and more. I make a vegan coleslaw as well to take the sandwhich to another level.

For the jackfruit:

  • 2 cans of plain jackfruit

For the barbecue sauce:

  • 2 cups tomato puree
  • ¼ cup apple cider vinegar
  • ¼ cup pure maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon ground black pepper
  • ⅛ teaspooncayenne
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil


  1. BBQ Sauce: Add 2 teaspoons olive oil to a saucepan and heat over medium-low. Add garlic and sauté for 2 minutes, stirring frequently.
  2. Add tomato puree, apple cider vinegar, maple syrup, molasses, sea salt, paprika, onion powder, garlic powder, chili powder, cumin, pepper, and cayenne. Whisk until well combined. Raise heat to high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
  3. Drain and rinse jackfruit if using canned. Place jackfruit on a cutting board and cut out the core. Using your fingers or two forks, shred the jackfruit into a bowl.
  4. Add barbecue sauce to the bowl of jackfruit and stir. Stir until jackfruit is completely coated. Cover and place in the fridge to marinate for 1 hour.
  5. Heat a large skillet over medium-high heat. Add 1 tablespoon safflower oil. Add jackfruit and cook for 30 minutes, stirring frequently. Remove from heat.
  6. Serve BBQ jackfruit pulled pork on a bun with desired toppings. Enjoy!

Photo and Recipe from: https://www.organicauthority.com/organic-food-recipes/how-to-make-the-ultimate-bbq-jackfruit-pulled-pork

Cookie Dough Bites

oh she glows

150 G   Gluten-free rolled oats
2 tbsp  Cocon
ut oil
2 tbsp  Smooth peanut butter
60ml    Pure Maple Syrup or other sweetener
1 tsp    Pure Vanilla extract
60g      Almond flour
1/4 tsp Sea Salt
2 tbsp  Enjoy Life brand choc. chips

In a high-speed blender, blend the oats until a fine flour forms. Set aside.

In a large bowl, combine the oil, peanut butter, maple syrup, and vanilla and beat with a hand mixer until smooth. Add the almond flour, oat flour, and salt and beat again until combined. Fold in the chocolate chips.

Roll the dough into small balls (about 1 tablespoon of dough each). Place the finished bites on a plate lined with parchment paper. Freeze the bites for 5 to 10 minutes, or until firm. Store the bites in the freezer in a freezer bag for quick and easy snacks.

Prep time: 15 minutes. Chill time: 10 minutes.

photo: https://thehappyfoodie.co.uk/recipes/peanut-butter-cookie-dough-bites

Recipe Inspo: Oh She Glows