CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 148

W W W. C R A F T BY U M H . C O M
1 cup thinly sliced red onion (about 1 onion) or Pickled Red Onions (page 107)
2 cups shredded or finely chopped iceberg or leaf lettuce
2 tomatoes, thinly sliced
4 dill pickles
Preheat the oven to 450°F. Line a baking sheet with parchment paper. In this case,
parchment paper is absolutely necessary, or the cauliflower and batter will stick to the
sheet.
To prepare the cauliflower, remove the leafy parts, being careful not to cut off any
florets. Slice each head in half from the top. From the inside of each half, cut a slice 3⁄4
inch to 1 inch thick. You now have 4 large cauliflower cross-sections or steaks. You can
reserve the remaining florets to make buffalo bites using the same batter and meth-
od or the Southern Fried Cauliflower (page 46), or you can roast them up for another
meal.
Mix the flour, garlic powder, onion powder, cumin, paprika, salt, pepper, nondairy
milk, and water together in a bowl until well combined. The amount of liquid or flour
may need to be increased if you replace the all-purpose flour with gluten-free flour. It
should be thick enough that it doesn’t pool too much around the steak.
Transfer the batter to a wide, shallow dish that will fit your cauliflower steaks. Place
the bread crumbs in another dish or large bowl. Immerse each steak in the batter, us-
ing one hand to coat all the crevices and letting just a bit of the excess drip back into
the dish.
Coat all sides of the steaks in the bread crumbs. Place the breaded cauliflower steaks
on the baking sheet.
Bake for 25 minutes, until crispy, flipping the steaks halfway through the bake time.
If you go to flip the steaks and the batter feels stuck, it needs to bake longer on that
side.
Just before the cauliflower finishes baking, melt the vegan butter and whisk it into the
hot sauce in a shallow dish.
Remove the cauliflower from the oven. You may want to let the steaks cool slightly so
you can handle them. You may need to replace the parchment paper with a new sheet
if it’s really soaked through or burned quite a bit.
Coat the breaded cauliflower steaks evenly on all sides in the buffalo sauce. Reserve
the excess sauce to baste the cauliflower before serving. Bake again for 25 minutes,
flipping the steaks halfway through the bake time.
To assemble the sandwiches, just before the cauliflower is done baking, cut the rolls
in half and toast, if desired. Spread a generous amount of ranch dressing on the cut