Who doesn’t love a fried chicken sandwich? Well, I don’t because I don’t eat chicken, so I swapped out a cauliflower steak, and let me tell you, this thing is perfection! Crispy, spicy, sweet, and oh so tender!
1. In a bowl big enough for the cauliflower steaks, combine the milk, sriracha, rice wine vinegar. Dunk the cauliflower steak in and make sure it’s fully wet.
2. On a plate, combine the flour, garlic powder, smoked paprika, white sugar and salt. Place the cauliflower on the flour mixture and press the flour into the cauliflower with your hands, flip and press on the other side so it’s evenly coated.
3. Toss it back in the wet mix then back into the flour mix to double coat it.
4. Heat a large heavy pan with 2-4 cups of vegetable oil to 350F.
5. Fry the cauliflower steak until crispy and golden, around 10 minutes, 5 minutes a side. Remove and set aside.
6. While that’s cooking, make the slaw by combining the green cabbage, carrots, green onions, mayo, rice wine vinegar and sesame seeds. Set aside.
7. In a pan large enough the fit the steak, heat and combine the ingredients in the sticky sauce, add the cauliflower back into that pan and mix to coat. Build your sandwich with the slaw, top with the cauliflower steak and top with more sauce. Top with sliced cucumbers, more green onions and sesame seeds.
