Pioneer Woman Buffalo Cauliflower Sandwiches

Pioneer Woman buffalo cauliflower sandwiches are an easy meatless dinner made with fried cauliflower steaks, tangy Buffalo sauce and blue cheese dressing, ready in 45 minutes. Save this vegetarian game day sandwich for Super Bowl parties, tailgates or weeknight dinners, because it's a fried comfort food everyone loves.

Boil the cauliflower steaks for about 5 minutes and let them cool before breading, because that gives you tender centers under a crisp coating. Skip the cooling and the steam turns the crust soggy, so the breading slides right off.

Ree breads each steak twice, flour then egg then flour again, so the coating stays on through frying and the Buffalo sauce bath. Keeping the core intact also holds each slab together like a real cutlet, which is why it eats like a fried chicken sandwich.

Pioneer Woman Buffalo Cauliflower Sandwiches

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

480

kcal

Thick cauliflower steaks get a double coat of seasoned flour, then fry until golden and crunchy. A toss in Buffalo sauce and a swipe of blue cheese dressing on a toasted brioche bun finish it.

Ingredients

• 1 small head cauliflower
  

• 1 c. all-purpose flour
  

• 1 tsp. sweet paprika
  

• 3/4 tsp. garlic powder
  

• 1/2 tsp. kosher salt
  

• 3 large eggs
  

• 1/2 c. Buffalo sauce
  

• Vegetable oil, for frying
  

• 1/2 c. blue cheese dressing
  

• 4 brioche buns, lightly toasted
  

• Lettuce and sliced tomato, for topping
  

• Carrot and celery sticks, for serving
  

Directions

• Cut the cauliflower: Cut the small head of cauliflower into four ½-inch-thick steaks, keeping the core intact. Save the leftover cauliflower for another use.
• Boil until tender: Fill a large deep skillet halfway with water and bring it to a boil, then add the cauliflower. Cook about 5 minutes until fork-tender, then drain, let it cool for 15 minutes and wipe the skillet dry.
• Set up the breading: Whisk 1 cup flour, 1 teaspoon sweet paprika, 3/4 teaspoon garlic powder and 1/2 teaspoon kosher salt in a shallow bowl. Lightly beat 3 large eggs in a second bowl, then pour 1/2 cup Buffalo sauce into a third.
• Coat the cauliflower: Coat each steak in the flour mixture, then dip it in the eggs and let the excess drip off. Dip it in the flour mixture again so it's coated completely.
• Fry the steaks: Heat ¼ inch of vegetable oil in the same skillet over medium-high heat until shimmering. Fry 2 steaks at a time until golden, about 2 minutes per side.
• Toss in Buffalo sauce: Dip the fried cauliflower in the Buffalo sauce, turning to coat. Set it on a platter, then fry and sauce the remaining 2 steaks.
• Build the sandwiches: Spread 1/2 cup blue cheese dressing on the cut sides of the 4 lightly toasted brioche buns. Set a cauliflower steak on each bottom bun, then top with lettuce and sliced tomato and close the sandwiches.
• Serve: Serve the sandwiches right away with carrot and celery sticks on the side. The crunchy sticks cool down the Buffalo heat.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ranch instead of blue cheese dressing?

Yes, ranch works well here because it's just as creamy and cools the Buffalo heat. Use the same amount, about 1/2 cup, and spread it on the buns the same way.

How long do leftover cauliflower sandwiches keep?

They're best eaten right away, since the crust softens as it sits in the sauce. If you have extras, store the fried steaks apart from the buns and veggies in the fridge, then crisp them in a hot oven before serving.

Can I prep the cauliflower ahead of time?

You can boil, cool and cut the steaks earlier in the day and keep them covered in the fridge. Bread and fry them just before serving so the coating stays crunchy.

Can I bake or air fry these instead of frying?

An air fryer can work if you spray the breaded steaks with oil, though the crust won't be as deep golden as pan-frying. Keep an eye on them and cook until the coating is crisp.

What's the most common mistake with this recipe?

Skipping the cooling time after boiling is the big one, since warm, wet cauliflower makes the flour coating gummy. Let the steaks cool for the full 15 minutes and pat them dry so the breading sticks.