Cauliflower Patty
- 1 medium head cauliflower cut into slices or patties
- 1 cup unsweetened soy milk or oat milk
- 2 tsp apple cider vinegar
- 1 cup whole wheat
- 1 cup panko breadcrumbs
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne optional
Tangy Sauce
- ½ cup raw cashews soaked in hot water 20 min or ¾ cup cooked northern beans
- 3 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ –⅓ cup water as needed
- Pinch salt as desired
For Assembly
- 4 whole wheat sandwich buns
- Dill pickle slices
- Crisp lettuce
- Tomato slices
DirectionsPrep the “buttermilk”: Mix soy milk with vinegar, let sit 5 minutes.Set up breading station:Bowl 1: flour + cornstarch + smoked paprika + garlic powder + onion powder + salt + pepper.Bowl 2: buttermilk.Bowl 3: panko breadcrumbs.Coat cauliflower patties: Dip each patty → flour → buttermilk → flour again → press into panko for extra crunch.Bake or Air Fry: In the oven, preheat to 425 degrees F. Line baking sheet with parchment paper. Bake 25-30 minutes, flipping halfway through. For a bit of extra crunch, broil patties at the end for 2-3 minutes. In the air fryer, 390 degrees F for 15–18 minutes, flipping halfway, until golden brown.Make the sauce: Drain cashews (or use beans). Blend all sauce ingredients in a high-speed blender until creamy and thick. Adjust with water for desired consistency.Assemble sandwiches: Toast buns, spread sauce generously, add crispy cauliflower patty, and top with pickles (plus lettuce/tomato if you like).Notes:Cashew-based sauce = creamy and rich.Bean-based sauce = lighter, higher fiber, oil-free.Sauce keeps 4–5 days in the fridge.
