If you are looking for the best vegan sandwich to munch on this spring, look no further. This is the ultimate crispy cauliflower sandwich. Plus, it's healthy and beautifully seasoned. This is one dang good sammie that will fill your belly up and make you want to come back for seconds.

Crispy Cauliflower Sandwiches [Vegan]

Serves

4

Cooking Time

40

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Ingredients

  • 1 medium cauliflower (cut into 1" steaks- roughly 4 steaks)
  • 2 cups breadcrumbs
  • 2 tablespoons avocado oil
  • salt and pepper
  • 1 teaspoon garlic powder
  • 1 1/2 cups arrowroot starch or corn starch
  • 2 cups plant-based milk
  • 2 teaspoons lemon juice
  • 4 buns of choice
  • Lettuce
  • Vegan mayo
  • Red onion
  • Pickles
  • Tomato
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Preparation

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Begin by slicing the cauliflower into 4- one-inch steaks. Small cauliflowers are hard to do this with so make sure you use a medium-large sized cauliflower. Remove the outer leaves, and trim the stem, but keep it intact. Place the base of the cauliflower on a cutting board and then cut it in half (so it's easier to handle). Then cut the cauliflower into 3/4"- 1" thick slices.
  2. Save the ends of the cauliflower for a salad or another dish. Option to batter and bread these pieces as well and then they become more like dry breaded cauliflower wings.
  3. Toast the breadcrumbs. I used real bread and processed it in my food processor to create breadcrumbs. Heat a medium pan over medium heat. Add 2 cups of breadcrumbs to the hot pan and drizzle 2 tbsp of oil over top. Stir the oil into the breadcrumbs. Stir often to avoid the breadcrumbs from burning. Once the breadcrumbs have crisped up (roughly 6 minutes), remove them from the stove.
  4. Add the lemon juice and the milk together to a wide bowl. Add the arrowroot starch to another wide-rimmed bowl. And lastly, the breadcrumbs with the garlic powder, salt, and pepper to a third bowl. You want the bowls to be big enough for the cauliflower to lay flat in.
  5. Handle/batter one cauliflower steak at a time as they tend to be somewhat fragile. Coat it first in the arrowroot starch (completely cover it and then tap it on the side of the bowl to remove the excess. Then place it in the milk and lemon mixture. Tap off the excess. Then it goes back into the arrowroot starch to coat it once more and then back into the milk mixture. Lastly, you then coat it in the breadcrumbs and then place it on the baking sheet. Do this process with all the cauliflower steaks.
  6. Bake in the oven for 20 minutes, then flip and bake for another 20.
  7. Once the cauliflower is done, the top should look crispy and a fork should go through the cauliflower with ease.
  8. Assemble the sandwiches. Add each cauliflower steak to a bun, top it with mayo, lettuce, pickles, red onion, tomato, or your desired toppings. Best eaten fresh.
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