This was a fun one, based on a picture.
- two heads of cauliflower, roasted
- 1 bag of spinach
- vegan sub rolls
- 2 TBsp margarine
- 1 can coconut milk
- 2 TBsp cornstarch
- 1 small jar of buffalo sauce
While the cauliflower is roasting, melt the margarine in a sauce pan over medium heat, then add the coconut milk and buffalo sauce. Bring to a boil, then return to simmer and mix in the cornstarch to thicken.
Fry the spinach in a pan with some olive oil.
Once the cauliflower is roasted, mix in a large bowl with the sauce, and serve on the hoagie. Then top with the wilted spinach.
This was also great as a left over, served over rice. The picture shows a side salad, which I will share a recipe for later this week!