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Prep Time: 15 min |
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Ready In: 25 min |
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Serves: 4 |
Ingredients
| 4 | O'Doughs Buns |
| 1 head | Cauliflower, cut through the center into 3/4" 'steaks' |
| ½ cup | Milk |
| ½ cup | Water |
| ¾ cup | Gluten-free flour |
| 1 tbsp | Garlic powder |
| 1 tbsp | Onion powder |
| 1 tbsp | Ground cumin |
| 1 tbsp | Smoked paprika |
| Pinch each | Salt and freshly ground black pepper |
| 2 tbsp | Butter, melted |
| ¾ cup | Hot sauce |
Method
Preheat the oven to 450ºF.
In a large bowl using a whisk, combine the milk, water, flour, garlic powder, and onion powder, ground cumin, salt, and pepper until smooth.
Dip the cauliflower slices into the batter and blace on a parchment-lined baking sheet.
Bake for 25 minutes.
Meanwhile, combine the butter and hot sauce.
When the cauliflower has baked for 20 minutes, carefully remove from the oven, and baste with the butter/hot sauce mixture; return to the oven to finish off baking.
Once cooked, use the remaining butter/hot sauce mixture to coat both sides of the cauliflower and assemble in a sandwich using your favorite toppings. (We used colselaw and ranch dressing – for the non-vegans, might we suggest some crumbled blue cheese?)