A few weeks ago a friend and I were out hiking when she mentioned that she had found a recipe for buffalo cauliflower steak sandwiches that she wanted to try. Battered and baked cauliflower burgers so to speak… She asked if we could get together and make the recipe. She mentioned she gets overwhelmed and feels like she won’t know what she is doing and would like my help. I knew she didn’t actually need me but thought what a great opportunity to cook together and feed two families at once instead of meal preparation always being a solo and separate act, performed each evening in every home. Often when we have family or friend gatherings where we have been sharing fun in the kitchen, I think how great it would be to be “sister wives”! Not in a creepy kind of way, but in a fun, time saving and celebratory kind of way.
So, we decided we would each get the ingredients for one recipe, then share the cooking and cleaning one week night feeding both families a delicious plant-based meal. I prepared for the cauliflower recipe and she found a lentil pumpkin, apple salad that was perfect for this fall week of Halloween.
I loved it because I am always looking for fabulous and easy plant based recipes and she was happy because she didn’t feel so alone trying out something new and different. I love how a little company and encouragement can make us try new things and think outside of the box.
Next time I make these I will have to redo the photos. It seems with this fall weather, that the hours of good photographic light end right around 3:30. So much for cooking, photographing then eating! I guess in order to get decent photos we will have to eat around 4 and maybe go to bed around 8?! Somehow that seems ok to me.
www.thevibrantveggie.com I made extra cauliflower "wings" with the left over batter using some of the florets from cutting the steaks. They were delicious that night, but don't taste quite as good the next day. The cauliflower gets a bit soggy.
I would suggest saving and freezing any remaining batter for use at a later time. Even if you have dipped cauliflower into the batter it is fine to save as there will be no bacteria in it like there would be if you were coating say raw chicken.
This recipe was found in a Chatelaine magazine. 
Ingredients
Instructions
Notes
Cut the cauliflower in half vertically down the centre. Cut again an inch from the centre on both sides to make two thick steaks that look like this. Make sure to trim off the bottom centre stem below the florets. You will get two steaks per head of cauliflower.
Mix up the batter in a medium sized bowl and dip the steaks in it, coating both sides. Then, dip into a bowl of panko. Place on a parchment paper covered baking sheet and bake at 450 for 25 minutes, flipping halfway through.
Add the buffalo sauce as per recipe instructions and cooking further.
Load your burger up with your choice of toppings such as avocado, chipotle mayo, tomato and pickled onion! Yum.