Maple Sriracha Cauliflower Sandwiches
If you love saucy, crunchy sandwiches, this one’s for you. These baked maple sriracha cauliflower sandwiches are oil-free, plant-based, and seriously craveable. This recipe makes 3-4 sandwiches, plus some extra crispy cauliflower bites!
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
Homemade Dill Dressing Recipe Here!
Don't toss the extra cauliflower! Cauliflower steaks will always leave you with extra florets that have fallen apart. Follow the recipe instructions for those pieces too! You'll have delicious crispy cauliflower bites that you can enjoy as an appetizer or alongside your sandwiches!
*Nutrition information calculated for cauliflower only and does not include bun or toppings. Calculated as an estimate for your convenience and may change based off of the ingredients and measurements you use in your own cooking.