Buffalo Cauliflower Steak Featuring Corn and Potatoes
Ingredients
- 1 head cauliflower
- 1 cup flour
- 1 cup plant milk
- 1/4 cup Frank's Red Hot sauce
- 1 tsp smoked sweet paprika
- Pinch of salt
- A few drops liquid smoke (optional)
Preparation
Cut a cauliflower steak by standing the cauliflower up and slicing from top to bottom, on each side of the center; keep the root/base in mind and careful not to cut. 1.5 inches is a good measure of thickness.
Mix all marinade ingredients in a wide bowl, big enough to dip the cauliflower steak in.
Use a spoon to scoop and cover the cauliflower from all sides. Let sit.
Preheat the oven to 400. Let oven rise to correct temperature before putting the cauliflower in.
Once brought to temp, place cauliflower steak on a parchment lined pan. Bake for 20 minutes.
OPTIONAL: Heat a cast iron grill pan. Remove cauliflower from oven after 20 minutes and grill on both sides just until browned. 2-3 minutes.
Serve with baked fries, corn, a bed of spinach, and optionally as a sandwich if bread is available. Top with cilantro ranch made from veganaise, unsweetened pea milk, cilantro, onion powder, garlic powder, and a squeeze of lemon.
