Guest Post: Pumpkin and Peanut Butter & Spicy Buffalo Cauliflower Sandwiches

Happy Monday friends! Boy do I have a treat for you today! 

Remember a while back when I mentioned that I am collaborating with over 45 other talented food bloggers in a veggie-filled cookbook called The Casual Veggie? Well, I have collaborated with Liz from Pumpkin & Peanut Butter to do a recipe swap today. Liz is also a contributor to the Casual Veggie cookbook. Liz's blog is full of delicious plant-based recipes like this Avocado Dill Potato Salad (I wish I could push rewind to June and bring this to all of our summer potlucks!). I'm looking forward to making some of her soup recipes like this Power Greens Noodle Soup as the weather cools down up here in the Mitten. While you're waiting for the cookbook to be released on October 19th, I have an AMAZING recipe from Liz to satisfy all your veggie cravings. You can also head on over to her site to see a Creamy Garlic Spaghetti with Peas recipe I posted. 

My name is Liz and I’m the creator of Pumpkin & Peanut Butter, a {mostly} plant-based food blog filled with simple, healthy, and delicious eats! Rachel and I recently “met” through our collaboration on The Casual Veggie, a new e-book coming out October 19th where vegetables are the star of the show. As soon as I visited Delicious Balance for the first time, I was hooked by Rachel’s mouth-watering recipes and beautiful photos.  We definitely have a similar style of cooking and a shared love of everything in balance.
Today I’m sharing with you my newest obsession. Ohhmyyygeee am I SO excited about this recipe!!  But strangely enough, it involves a vegetable that I never got too excited about. Until now.
I’ve always liked cauliflower. Just liked. Meh. But then this summer, I went to Mike Isabella's newish sandwich shop in Washington DC called G. Yep, G. On their menu, they serve a Roasted Cauliflower Sandwich with romesco, pickled vegetables, and paprika--- so, clearly, I was ordering it. My fiancé, Nate, ordered their Falafel Pita (a solid choice), but as soon as I opened up my Cauliflower Sandwich, he was literally drooling. I'm kind of not exaggerating ;). And it was HUGE! Like I could have eaten this sandwich for 2 meals and still been stuffed. So, me being the best fiancé that I am, I handed over half my sandwich in exchange for a few bites of falafel (which was delicious, I might add).
Ok, back to me.
First bite: Tender, yet crunchy cauliflower smothered in a spicy chili sauce with pickled veggies---- is this real life? And layered on a soft french loaf that definitely came straight from the oven? Like who even thinks of that magic? Mike Isabella, you have risen in the ranks my friend.
Second bite: Ohhhmmyyygeeee I can't stop eating this!
The rest is history.
Well, I finally did it! It took LOTS of tweaking, and of course it's not exactly like the restaurant, but I must say, this recreation is really freaking good! This sandwich has got the perfect amount of spice, thanks to this seriously complex-tasting chili sauce, but is made with a surprisingly small amount of ingredients. Pick out a delicious baguette or ciabatta loaf and you've got yourself a party!
What are you waiting for? GO MAKE THIS NOW.
Thanks Rachel for letting me take over today! If you’re looking for more plant-based recipes like this one, check out my blog pumpkin & peanut butter 
Spicy Buffalo Cauliflower Sandwiches
Serves 4
1 head of cauliflower, chopped into small florets
2 tbsp olive oil
½ tsp salt and pepper
1 tbsp olive oil
½ yellow onion, diced
1 large handful of spinach
½ cup Frank’s Red Hot Sauce
1/4 cup sriracha
2 tbsp butter or coconut oil
¼ cup full fat coconut milk
1 tbsp corn starch
baguette or ciabatta bread
1. Preheat the oven to 400 degrees F. Chop cauliflower head into small, bite size florets. Toss cauliflower in olive oil, salt, and pepper. Spread on a large baking sheet and bake for 25-30 minutes, tossing once or twice during cook time.
2. In a small sauce pan, mix together Frank's, sriracha, butter (or coconut oil), and coconut  milk over medium heat. Once the butter has melted, add in corn starch and whisk until  combined. Turn off heat and set aside.
3. In a separate skillet, heat 1 tbsp of olive oil. Add in yellow onion and cook until translucent, then add in spinach. Cook until wilted, then remove from heat. When the cauliflower has finished cooking in the oven, pour them into the skillet with with onion and spinach. Pour the sauce over the veggies and toss until coated.
4. Spoon the buffalo cauliflower into your bread of choice and dig in!
*This post contains affiliate links, which means that if you click on one of the product links, I'll receive a commission. This helps to put food on my table and on the blog! :)