Buffalo Cauliflower Sandwiches
** makes 2 large sandwiches
1 head of cauliflower
1/2 C non-dairy 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 cumin
1 tsp paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp vegan butter
1/2 C frank's red hot sauce
red onion slices
1 tomato sliced thick
ranch sauce ingredients:
1/2 C vegan mayo
1 tsp apple cider vinegar
1 tbsp dill
1 tbsp parsley
1 tbsp chives
1/2 tsp onion powder
1/2 tsp garlic powder
salt & pepper to taste
Line a baking sheet with parchment paper and preheat your oven to 450 F.
Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides. Trim off an green leaves at the base, but leave most of the stem in tact. You can use the remaining cauliflower to make buffalo wings or just use it in another recipe like our mushroom sage cauliflower risotto. Also roasting it in the oven with sea salt, pepper, and olive oil is really nice too.
tip: you could cut the cauliflower steaks in half to make 4 smaller, slider style sandwiches.
Mix the flour, non-dairy milk, water, spices, and seasoning into a 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 mins. Meanwhile, prepare the ranch sauce and buffalo sauce.
In a bowl whisk all the ingredients together. Refrigerate until you're ready to assemble the sandwiches.
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. 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.
Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Bake again on a parchment lined baking sheet for 25 mins at 450F.
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.
Kale Salad with Cranberries and Pears
1 bunch kale (5 – 6 large leaves)
3 tablespoons walnut or hazelnut oil (or a good extra-virgin olive oil)
¼ of a small red onion (about ¼ cup thinly sliced)
¼ cup (35gms) dried cranberries
3 tablespoons toasted sesame seeds
1 ½ tablespoons red wine vinegar
½ teaspoon sea salt
a sprinkling of coarse ground pepper
Tear the kale leaves from the coarse middle stems. Wash them and pat them dry, or spin in a salad spinner (or dry in a tea towel overnight as in the Notes, above).
Stack a handful of torn kale leaves on top of each other and roll up into a cylinder. With a sharp knife, chiffonade them – which is a fancy word for cutting them in very thin slices to form ribbons.
Place the chiffonade of kale into a large wide bowl. Drizzle with 2 tablespoons of the oil. Get the bottle of dish soap out onto the counter, or have a sink with soapy water ready, because once you have oily, kale-speckled hands you don’t want to be decorating your cupboard knobs with them.
Now comes the fun part! With your hands, massage the oil into the kale. Really get into it – rub it and roll it between your hands. Make it feel good. Your kale will thank you. It’ll become lovely and limber (kale won’t get all wilty on you like regular lettuce would) and much easier to eat.
Now go wash your grubby green hands.
Slice the onion very thinly – paper thin slices are what you’re after. If you have a mandoline, it’ll make it easy, but a sharp knife works, too.
Add the onions, cranberries and sesame seeds to the kale.
In a small bowl or cup, stir together the remaining 1 tablespoon oil, the vinegar, and the salt and pepper, with a fork.
Drizzle the dressing over the salad ingredients, and toss well to coat everything – go ahead and use salad tongs this time!
Tomato, Roasted Beet, and Pickled Onion Salad
Active time: 15 min Start to finish: 2 hr
YIELD Makes 6 servings
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved
Preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.
Pickled onions can be made 3 days ahead and chilled, covered. Salad can be made 1 day ahead and chilled, covered.
Banana-Pear Upside Down Cake
Serves: 8 Servings
1 cup brown sugar
6 tablespoons melted butter
3 Bosc pears
1½ cups granulated sugar
1 stick butter
1 teaspoon vanilla extract
2 overripe bananas, mashed
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch of salt
Preheat oven to 350 degrees and grease a 9-inch, round cake pan.
Mix brown sugar and melted butter in a small bowl. Spread on the bottom of greased pan.
Peel, core and thinly slice the pears. Arrange pear slices in on top of brown sugar mixture in a spiral.
In a large bowl, cream together the granulated sugar and stick of butter with a hand mixer.
Add eggs, vanilla and mashed bananas to the creamed sugar. Beat on medium speed for 5-10 minutes.
In a medium-sized bowl, sift together flour, baking soda, baking powder, cinnamon, cardamom and salt.
Slowly add flour mixture and milk to the banana mixture by alternating between the flour and milk. Beat slowly until just incorporated.
Pour batter into cake pan, on top of the pears and brown sugar mixture.
Bake for 55 minutes at 350 degrees. Remove from oven and allow to cool for five minutes.
After five minutes, turn cake out onto a serving plate.