Buffalo Cauliflower Flatbread Sandwiches
Buffalo Cauliflower Flatbreads! These vegan sandwiches are packed with so much flavor! Roasted buffalo cauliflower on homemade flatbreads. Topped with a simple dairy-free ranch dressing.
It’s Buffalo season, right? Why is it that I rarely eat buffalo flavored anything 11 months out of the year, but as we inch closer to the Superbowl, I dose everything in a healthy layer of the spicy sauce? I don’t even like football.
I’ve been riding the cauliflower train pretty hard lately, using it as a stand-in for mashed potatoes, rice, and creamy, Alfredo like sauces. While my diet is almost as far away from the Paleo movement as you can get, I love how easily cauliflower transforms into anything you want it to be: crispy-faux chicken wings, dairy-free sauce or a mountain of potato-less mash.
I was planning on making a batch of my Cauliflower Buffalo wings last weekend for BL, but then had visions of pillowy flatbreads in my head and everything was changed- for the better. My faux-wings are covered in a batter and then baked until crispy perfection, but I thought that was too rich (and too many steps) for these simple sandwiches.
Instead, a batch of cauliflower is roasted until crispy and golden, tossed with buffalo sauce, then roasted again until the sauce almost caramelizes over every piece of the florets. Addictive on their own, but even better when piled into a homemade flatbread and drizzled with my favorite ranch dressing.
I’ve made these homemade flatbreads so many times I could make them in my sleep. They are almost effortless and miles away from any store-bought pita. However, I also live in real life land and understand that not everyone has an extra 30 minutes to spend rolling homemade pitas. In this case, prepared naan or pita will work just fine. Trader Joe’s sells an amazing flatbread that would taste great here.
Make these almost as soon as you are ready to eat them as the cauliflower doesn’t stand up well after being in the fridge. The florets lose their crispy edges and while the flavor is still there, the texture isn’t. So, halve it if you know you won’t be able to eat all the cauliflower in one sitting.
Once you enjoy cauliflower like this, don’t stop! Make my buffalo lettuce wraps or a buffalo inspired salad with cauliflower in place of the usual chicken. When cauliflower tastes this good, you really can’t go wrong.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Â
Buffalo Cauliflower Flatbread Sandwiches
Ingredients
- 8 Homemade Flatbreads, recipe here or purchased pita bread
- Dairy-Free Ranch Dip
- ½ cup mayo, use vegan version if needed
- ¼ cup soy milk
- handful parsley, finely chopped
- 1 tsp. dried dill
- 1 tsp. garlic powder
- freshly ground pepper/salt
- Buffalo Cauliflower
- 2 tablespoons dairy-free butter, I love Earth Balance brand
- 1/4 cup Frank's hot sauce
- 1 tablespoon olive oil
- 6-7 cups cauliflower florets, from about 1 medium head
- Shredded lettuce, for topping
- Sliced tomatoes, for topping
Instructions
- If using homemade flatbread option, make flatbreads and set aside.
- Preheat oven to 400 degrees F.
- Whisk together all ingredients for the ranch dressing. Season to taste with salt and pepper and set aside.
- Place the butter in a microwave safe bowl and heat on high until melted. Whisk in the hot sauce and set aside.
- Place cauliflower in a large bowl and drizzle on olive oil and a pinch of salt. Toss well, then place in a single layer on a baking sheet. Place in the oven and roast until cauliflower starts to brown, about 20-25 minutes. Remove from oven.
- Whisk together the hot sauce mixture again, then drizzle over the cauliflower florets. Toss lightly and place back into the oven to cook until sauce is bubbling, about 5 more minutes. Remove from oven.
- Place cauliflower buffalo on flatbreads along with shredded lettuce and sliced tomatoes. Drizzle with homemade ranch and more hot sauce, if desired.
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