These maple sriracha cauliflower sandwiches are crispy, sticky, sweet, and spicy in all the best ways. The kind of sandwich that feels indulgent, but is made in a vegan, wholesome way.
I dream about these sandwiches. The sticky sweet-spicy sauce, the hearty crispy cauliflower steak, the creamy dill dressing, and that pickle-y crunch… I’m honestly drooling as I type this.
Back in our pre-vegan days, my husband and I lived for the honey sriracha chicken sandwiches at one of our local spots, and I’ve been on a mission to recreate a healthier, plant-based version ever since. I can honestly say I’m just as excited to eat these now, maybe even more!
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This is one of those sandwiches I think about long after the last bite. Sticky, sweet-spicy sauce, a hearty crispy cauliflower steak, creamy dill dressing, and that perfect pickle-y crunch all piled onto a warm bun. Comfort food energy but made in a way that actually feels good to eat.
Why You’ll Love This Sandwich
This is the kind of comfort food that hits all the right notes without leaving you feeling weighed down. It’s bold, satisfying, and made in a way that feels good to come back to again and again.
- Comfort food vibes without the heaviness
- Baked, not fried, and completely oil free
- Crispy, hearty cauliflower that actually feels satisfying
- Sticky sweet-spicy maple sriracha sauce with big flavor
- Lower in fat than traditional fried sandwiches
- Made with simple, pantry-friendly ingredients
- Filling enough to stand alone as a full meal
- Just as craveable as a restaurant sandwich, but made at home
Choosing the Best Cauliflower for Steaks (and What to Do With the Extras)
For the best cauliflower steaks, look for a large, tightly packed head with minimal brown spots. The bigger and denser the cauliflower, the easier it is to slice into thick, sturdy pieces that hold together through baking.
Slice the cauliflower into 1 ½-2 inch thick slices. When you cut your steaks, don’t worry about the extra florets that break off, that’s totally normal.
Follow the same breading instructions and toss those pieces right onto the baking sheet alongside the steaks and bake them the same way. They turn into perfectly crispy little bites that are great for snacking on the side or tucking into salads or bowls later.
How to Assemble the Perfect Crispy Cauliflower Sandwich
This sandwich is all about balance.
- Start with a sturdy, hearty bun that can hold up to a saucy cauliflower steak.
- Toasting the bun is optional but highly encouraged for peak sandwich vibes.
- A thick layer of creamy dill dressing or vegan ranch on the bun adds richness.
- Next comes the crispy maple sriracha cauliflower steak, followed by fresh greens for a fresh contrast.
- Finish it off with pickles, pickled onions or pickled banana peppers for that tangy crunch that cuts through the spicy sweetness of the sauce.
Storage and Leftovers
These maple sriracha cauliflower sandwiches are best enjoyed fresh, when the cauliflower is at its crispiest, but leftovers still reheat well, especially in the air fryer!
Store the baked cauliflower steaks separately from the buns and toppings in an airtight container in the fridge for up to three days. Reheat the cauliflower in the oven or air fryer to bring back some crispiness, then assemble the sandwich just before eating.
The sauce and dressing can be stored in the fridge for several days and make great additions to bowls, wraps, or roasted veggies.
FAQ
Yes! Use gluten-free corn flakes, gluten-free flour in the glaze and a gluten-free bun. The rest of the ingredients are naturally gluten-free, just double-check labels to be safe.
It has a mild to medium heat. You can easily adjust the spice level by using less sriracha or adding more maple syrup for a sweeter, milder sauce.
Panko breadcrumbs or even crushed crackers all work well. Just keep in mind that corn flakes give the crispiest, crunchiest texture.
Yes! Air fry at 375°F, flipping halfway, until golden and crispy, then brush with sauce and cook a few minutes longer to caramelize.
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Maple Sriracha Cauliflower Sandwiches
Ingredients
Crispy Cauliflower
- 1 large head cauliflower
- ½ cup garbanzo bean flour
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoon nutritional yeast
- ½ teaspoon salt
- ¾ cup water
- 3-4 cups corn flakes
Maple Sriracha Sauce
- ¼-⅓ cup sriracha adjust to taste
- ⅓-½ cup maple syrup adjust to taste
- 1 tablespoon tamari (or soy sauce)
- ¾ cup low sodium vegan broth
- ½ teaspoon garlic powder
- 2 tablespoons flour
For Assembling
- Creamy Dill Dressing or vegan ranch recipe linked in notes
- 3-4 hearty vegan burger buns
- arugula or greens of choice
- pickles or pickled banana peppers optional
Instructions
Crispy Cauliflower
- Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Remove the outer leaves from the cauliflower and trim the stem, then slice it into 3–4 large steaks. Don’t stress about the extra pieces that fall off. Those roast up perfectly as well and make a great little side snack.
- For the crispy coating, whisk together the garbanzo bean flour, chili powder, garlic powder, onion powder, nutritional yeast, salt, and water in a shallow bowl. You’re looking for a smooth, pourable batter. In a separate bowl, crush the corn flakes into coarse crumbs.
- Dip each cauliflower steak into the batter, making sure it’s fully coated and that it gets in all the little holes and crevices. Then press it firmly into the crushed corn flakes so the coating really sticks. Place the coated cauliflower onto your prepared baking sheet and repeat with the remaining pieces.
- Bake the cauliflower for 20 minutes, then carefully flip each piece and return it to the oven for another 15 minutes. While this is baking, prepare the Maple Sriracha Sauce.
Maple Sriracha Sauce
- Add the sriracha, maple syrup, tamari, vegan broth, garlic powder, and flour to a saucepan and whisk until smooth. Bring it to a gentle simmer over medium heat, whisking often, and let it cook for about 5–7 minutes until thickened and glossy. Once it’s done, remove it from the heat and set it aside.
Glaze the Cauliflower
- When the cauliflower time is up and it looks golden and crispy, pull it out and brush the cauliflower generously on both sides with the maple sriracha sauce. Put it back in the oven for an additional 5–10 minutes until the sauce is sticky and caramelized.
Assemble!
- To assemble the sandwiches, toast your buns if you’d like, then spread on some creamy dill dressing or vegan ranch. Add the crispy maple sriracha cauliflower, more maple sriracha sauce if you'd like, pile on arugula or your favorite greens, and finish with pickles or pickled banana peppers if that’s your thing. Serve right away while everything is hot and crispy.
Notes
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