Buffalo Cauliflower Grinders
There's a new Whole Foods that was recently built near my house, and I love it. I try not to go too often, but with on-tap kombucha and a killer hot bar, how's a girl supposed to say no?! The store also serves up an incredible, vegan Buffalo Cauliflower Sandwich that I based this recipe off of. Okay, I totally stole the idea. I'm Sorry Whole Foods! Mostly because I can't afford to buy $9 sandwiches every damn day, but also because it's a super easy, super yummy sandwich combo. So maybe it's more like #srynotsry. The hardest thing to find - and maybe the most important part of any good sandwich - is good chewy bread, which I eventually found in the form of ciabatta rolls. You could also use demi-baguettes, or just slap the ingredients between two slices of thick, chewy bread. It's all gonna taste delicious, because buffalo cauliflower is maybe the best sandwich filling ever. It may the best thing ever, if we're being honest. It's spicy, it's tangy, it's so gooooood. So without further ado, I suggest you get to scrollin' and get to preppin' because these scrumptious sandwiches aren't going to make themselves!
1 teaspoon coconut oil
4 heaping cups cauliflower (about 1 large head cauliflower), chopped into bite-sized florets
1 cup hot sauce (we used Frank's Red Hot)
2 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage)
1 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt
4 demi baguettes or ciabatta rolls
1/2 cup vegan chive cream cheese (we used Kite Hill)
green leaf lettuce, enough for 4 sandwiches
Heat the coconut oil in a frying pan over medium heat. Chop the cauliflower florets and toss them in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.
While the cauliflower cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside.
Slice the ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set it aside.
When the cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, leaf lettuce, and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy!
Leftover cauliflower stays good in the fridge for up to a week.
Its almost game time! The Superbowl is hours away, and to be honest, I don't really understand the game. But I love getting together with friends and picking a random team to cheer on while I munch away the afternoon. We're attending a party tonight and bringing a snack that'll win over fans from any team: Buffalo Sriracha Hummus! Spicy and tangy, it tastes like buffalo wings- cruelty free style. We've been dipping with celery, cauliflower, and tortilla chips...we'll be lucky if we have any left to bring to that party tonight! Inspired by Vegan Yack Attack's Buffalo Chickpea Mac n' Cheese (how good does that look?!), we are lovin' this protein packed addition to our snack rotation. Its perfect for parties or eating all by yourself, and makes a great sandwich spread, too! We recommend doubling the recipe to make it party-sized (6 or more dippers).
1-15 ounce can chickpeas, drained
1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon sea salt
3 cloves garlic
2 tablespoons tahini
2 tablespoons Sriracha hot sauce
1 tablespoon lemon juice
1/2 cup roasted peppers (roasted reds are great, but a jarred mix is fine too!)
2 tablespoons olive oil
Blend everything except olive oil together in a food processor or high speed blender. Once well combined, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!