Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

Crispy buffalo cauliflower and creamy herb ranch dressing, all rested on a buttered and toasted pretzel bun. Put that on your plate! Okay, I’ve been watching too much Mrs. Maisel. But really, put this on your plate!

I deliberated over what to call this for way too long. Is it a roll? A po’ boy? A… sub? I almost settled on sandwich. But nay, it is no simple sandwich – it is a hoagie! (Still open to suggestions from any sandwich connoisseurs out there.)

Every time I make buffalo cauliflower, I feel like I’m left with SO much batter. I think this recipe makes the perfect amount of batter for a small or medium head of cauliflower.

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Serves: About 4 – Prep Time: 10 minutes – Cook Time: 45 minutes

For the Buffalo Cauliflower:

  • 1 medium head cauliflower (about 3 cups), chopped into bite-sized pieces
  • 3/4 cup plant milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot sauce (I like Frank’s RedHot)
  • 1 tablespoon vegan butter, melted

Instructions:

  1. Preheat oven to 450F.
  2. Whisk together batter ingredients (all but cauliflower, hot sauce, and butter) in a medium-sized bowl.
  3. Evenly coat each piece of cauliflower in the batter, and place them on a parchment-lined baking sheet, being careful not to let the pieces touch.
  4. Bake for 20 – 25 minutes, flipping halfway. If the batter is falling off, just bake them a bit longer before flipping.
  5. Whisk together melted butter and hot sauce. Pour mixture over the cauliflower and lightly toss to coat with tongs or a spatula.
  6. Bake for another 20 – 25 minutes, flipping again halfway, until crisp.
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For the Herb Ranch Dressing & Coleslaw:

Make this while your cauliflower is baking!

  • 1 cup vegan mayo
  • 3 tablespoons plant milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried chives
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 16 oz coleslaw mix (one large bag)

Instructions:

  1. Mix ranch ingredients (all except for the coleslaw) together in an airtight container.
  2. Stir 1/2 cup of the ranch dressing into the coleslaw mix. Taste and add more dressing or salt/pepper if you’d like. I like having lots of this ranch leftover to drizzle on top of the sandwiches, or just to save for later.

Assemble the Hoagies:

Butter and toast your bread*, scoop in the ranch coleslaw, and top with buffalo cauliflower. Finish with sliced green onions, parsley, more ranch, more hot sauce, or whatever ya fancy. Enjoy!

*You don’t have to use pretzel buns, but Pretzilla makes vegan ones that come in a 4 pack. I’ve been able to find them at Whole Foods and Publix!

2 thoughts on “Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

  1. Erica

    This recipe is ๐Ÿ”ฅ! It is so full of flavor. From the batter to the homemade ranch, the flavors and textures were spot on. Thank you!

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