Cauliflower Club edit
Originally vegan and for the challenge, this recipe uses breaded cauliflower for a chicken nugget-like club. If you want it to be vegan, go with the vegan-mayo and carrot bacon options, and substitute cheese with a nutritional yeast sauce (honestly, not recommended). However, I think it works really well as a semi-vegan take on the classic chicken club.
Ingredients
- buns
- mayo or vegan-mayo
- tomato
- lettuce
- cheddar cheese
- bacon or carot bacon
- 1 head of cauliflower
- 1 cup milk or substitute (water, almond, soy, etc.)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp msg
- 1 tsp cumin
- 1 tsp of paprika
- 1 tsp salt
- ¼ tsp ground pepper
Instructions
- Preheat the oven to 400ºF and place parchment paper onto two baking sheets
- Cut cauliflower head into bite-sized pieces
- In a bowl, mix the milk, flour, and spices, and in a seprate bowl, add the breadcrumbs
- Dip the cauliflower pieces in the batter, then into the panko breadcrumbs, and place on the baking sheet
- Cook in the oven for 20-25 minutes
- Place the bacon in a cold pan set to medium-heat, turning over occasionally — or prepare the carot bacon if you are using that (go for 2 slices per club)
- Slice the tomato thinly and break off a few pieces of lettuce, set aside
- When the bacon is at a satisfactory crispy-ness, set aside and mayo-fry your buns on low heat in the same pan
- Once everything is ready, melt a bit of cheese in a cup in the microwave
- Assemble the club:
- Place 4 or 5 Cauliflower pieces on the bun
- Coat in an excessive amount of Frank’s Red Hot
- Pour the melted cheese on top
- Add 2 slices of bacon
- Add a few slices of tomato, sprinkle with salt and pepper
- Add a piece of lettace and the top bun