Vegan Buffalo Cauliflower Sandwich
July 07, 2021
When it comes to versatile veggies, cauliflower reigns supreme. This trendy vegetable has been showing up on hip restaurant menus for the past few years with good reason. First, cauliflower is easy to make and showcases the flavor of your favorite sauces. Second, there are a ton of unique ways to cook it. From grilled cauliflower "steaks" to tempura, roasted cauliflower, and cauliflower mash, there's no limit to the creativity you can have.
If you’re making dinner for Meatless Monday, going full vegan, or switching up your sandwich game, this crispy fried buffalo cauliflower sandwich is just the ticket. Topped with our kicky Original Buffalo Sauce made with avocado oil, seasoned and fried cauliflower is an ideal base for the crunchy red cabbage, bell peppers, and pickled onion. Deep-fried and fully prepped in just thirty minutes, you won’t be able to resist this buffalo cauliflower sandwich.
How to Make Buffalo Cauliflower
To make your fried cauliflower "steak," you'll need a batter. Our recipe uses garlic and onion powder along with grain-free flour for a deliciously crisp exterior and authentic battered taste. Coat the cauliflower very lightly with the mixture, as even a little bit of batter will puff up. Once coated, our secret is frying the veggie in high-quality pure avocado oil, which can easily withstand high heat.
After the veggie is fully fried, simply add the sauce to your assembled sandwich. Primal Kitchen Buffalo Sauce is made with cayenne pepper sauce and avocado oil for a creamy, feisty flavor, so there’s no need to marinate your cauliflower ahead of time.
Vegan Buffalo Cauliflower Sandwich
sandwich, vegan sandwich
Made with our feisty, creamy, medium-heat Original Buffalo Sauce, this fried cauliflower sandwich is flavorful and filling. Pair it with air-fryer potatoes, coleslaw, or kettle potato chips.
4 Gluten-free buns or sourdough rolls (we like these from Bread Srsly)
1 head of cauliflower
1 cup of red cabbage, shredded
1/2 tomato, sliced
1/2 cup of spinach
1/2 cup yellow bell pepper, sliced
1/4 cup of pickled red onion
1/2 cup cassava flour (we used Otto’s)
1/2 cup arrowroot flour
1 tsp. salt
1 cup sparkling water
1/4 tsp. garlic powder
1/4 tsp. onion powder
Cut the head of cauliflower into a 1-inch thick cauliflower "patty," about the size of your bun.
Heat avocado oil in a deep fryer or cast iron skillet at around 390°F.
Mix together the cassava flour, arrowroot flour, garlic powder, onion powder and salt in a large mixing bowl.
Add the sparkling water to the mix until it achieves a consistency similar to pancake batter. If you add too much water, don’t worry! Just add a little more cassava flour (one tablespoon at a time) until you get the desired consistency.
Toss the cauliflower steaks in cassava flour and dunk them in the batter.
Fry the cauliflower steak for 10 minutes, or until well-browned on both sides.
Carefully remove them from the fryer or pan and place them on a paper-towel-covered plate to cool.
Place the cauliflower on a bun and top with buffalo sauce. Add onion, cabbage, pickled red onion, tomato, and spinach.
- Pro tip: Want to tame the Buffalo heat? Spread Primal Kitchen Vegan Mayo onto your bun for cool, classic flavor.
- Nutritional information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 74 grams
- 14 grams
- 6.5 grams
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