Sweet Potato Biscuit and Fried Cauliflower Sandwich
Have you ever been lying in bed and come up with the most incredible recipe idea that you have to create just that second? No, just me? Haha. All jokes aside, this is one of my favorite creations to date and I thought of it after I awakened from a glorious Sunday afternoon nap. I cannot wait for you to recreate this to enjoy the moist sweet and spicy mixture that is truly heavenly. This sandwich is great for a nice Sunday brunch or even for a random dinner date with your boo or your friends. It is definitely a fun addition to any day regardless of the time or situation.
Sweet Potato Biscuits
1 & 1/2 cup flour + extra flour for kneading dough (all-purpose or gluten free)
3/4 cup mashed sweet potato (about a medium sized sweet potato cooked)
1 tbsp baking powder
2 tbsp coconut sugar
1/4 tsp sea salt
1/3 cup unsweetened plain plant milk
1/4 tsp lemon juice
6 tbsp vegan butter (make sure it’s cold)
Preheat oven to 425 F
Place plant milk and lemon juice in one bowl. Set aside so it can form into a “buttermilk”
Place flour, baking powder, salt, and coconut sugar into a bowl and stir together.
Add in the vegan butter and use a pastry cutter or your fingers to mix together until only small pieces remain and it kind of look like sand. Make sure you move fast so the butter will not get warm.
Add in the mashed sweet potato and fold it in.
Slowly add in the “buttermilk” mixture and mix together. You may not need the entire content of milk depending on how moist your mashed sweet potato is.
Sprinkle flour onto a surface. Turn the dough onto the surface 2-3 times with the palms of your hands until the mixture comes together.
Pat the dough so it’s 1/2 inch thick round. Use a biscuit cutter (you can also use a mason jar top, a measuring cup or almond butter top) to form the biscuits. Continuously form the dough together until all of the biscuits are made.
Place biscuits onto baking sheet and bake for 12-14 mins or until the bottom is golden brown.
Remove from oven and let cool!
1 head of cauliflower
1/4 cup unsweetened plain plant milk
1/3 cup hot sauce
1 cup flour
1 tbsp corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne
1 tsp paprika
1 tsp pepper
1 tbsp nutritional yeast
Dash of salt
Oil for frying
Wash cauliflower and slice them into 1/2 inch slices (so they can fit on the biscuits; they should be sort of thin like chicken patties)
Place flour and spices into a bowl and blend together
Place the plant milk and hot sauce into another bowl and whisk together.
Heat oil in a saucepan on medium heat on stovetop
Dip a cauliflower piece into the wet batter first and fully coat using one hand. Use the other hand to add it into the flour batter and coat. Then use the wet batter hand to add it back in the wet batter. Coat it with the flour batter again. Repeat. (Make sure to use separate hands for the wet and for the flour batters.)
Add into the oil and fry until it’s golden brown.
Strain excess oil and let cool.
Use a knife to cut open a biscuit and place a fried cauliflower piece on top of the bottom slice of the biscuit. Drizzle some maple syrup or agave (optional) and add the top of the biscuit onto the sandwich. Enjoy!