• Preheat oven to 425º F.  Prepare a baking sheet with parchment.

Cauliflower Prep

• Cut the cauliflower head into ½" slices or medium size floret clusters (see photos).
• You will get some smaller pieces/nuggets as well which are perfect for sliders and cauliflower wings.

Cauliflower Batter

• Add all dry ingredients to a medium bowl and whisk together. Stir in ½ cup of the water until incorporated - add the remaining water as needed to achieve a pancake batter (paper mache) consistency.
• Dip the cauliflower pieces into the batter. Use a pastry brush or your hands to make sure the batter gets into all the crevices and pockets of the cauliflower slices.
• Place each piece on a parchment-lined baking sheet in a single layer with space between (see photo). Bake in a preheated for ~20-25 minutes. Flip the pieces after 15 minutes.
• If your cauliflower pieces are larger/thicker, increase the cooking time. Test with a fork for tenderness - should be tender but firm (not mushy). Up to 40 minutes for the larger steaks.

Make the Harissa Sauce

• Whisk the harissa spice and mayo together in a small bowl - it will be thick. Add more spice to your taste.
• When the cauliflower has cooked for ~25 minutes, remove it from the oven and brush the harissa sauce very generously on the tops and edges of each cauliflower piece.
• Bake for another 5-7 minutes until the harissa sauce is bubbly and caramelizing. *Any small pieces/nuggets will be ready sooner.

Tzatziki Sauce Recipe

• While the cauliflower is roasting, make the tzatziki sauce or use store-bought vegan mayo, vegan ranch dressing or blue cheese sauce.

Quick and Easy Slaw

• In a medium bowl, whisk the dressing ingredients together.
• Add the cabbage and cilantro and toss until well coated.

To Serve

• Cut the buns in half and toast them in the oven or on the grill. Buttered or plain.
• Slather tzatziki sauce on the bun, layer on a few cauliflower cutlets then top with slaw, and any optional toppings.