Bruschetta and Eggplant

If you have been around TSV for a while, then you know buffalo sauce is a favorite around here. So far we have made Roasted Cauliflower Buffalo Pizza, Roasted Cauliflower Buffalo Quesadillas, Buffalo Cauliflower Tacos, Beer Battered Cauliflower Buffalo Wings.

As you can see there is a common thread through all of these recipes – our good ‘ol friend CAULIFLOWER.

I know some of you have an aversion to cauliflower (I think when people think of cauliflower they think of the steamed kind, in a bag, with no seasoning – yuck). But I promise that when you season and cook cauliflower the right way, it is one of the most tasty foods EVER! It has a “meaty” texture which makes it the perfect swap for recipes that would normally call for chicken.

And it is hearty, so it can be battered and fried (or baked) like a champ.

Ingredients

• 1 head cauliflower* cut in 1/2 inch steaks
• 1 cup buffalo sauce separated
• 1.5 tsp garlic powder separated
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 tbsp flax meal
• 3 tbsp water
• 3/4 cup flour
• 3/4 cup sparkling water
• oil for frying
• 4 ciabatta rolls
• Optional Toppings lettuce, tomato, onion, avocado, vegan ranch

Instructions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Prepare cauliflower by destemming and cutting it into 1/2 inch steaks (from top to bottom)
3. ...............................................

for full recipes please see : https://www.thissavoryvegan.com