In a bowl, whisk together the plain flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Dip the cauliflower steak into the plant-based milk, then coat it in the flour mixture.
In a separate bowl, mix together the breadcrumbs and vegan parmesan cheese.
Coat each cauliflower floret in the breadcrumb mixture, pressing the crumbs onto the florets to ensure they stick.
In a small non-stick pan, heat the olive oil and margerine over medium-high heat.
Fry the cauliflower schnitzels for about 2-3 minutes on each side or until golden brown and crispy.
Transfer the cauliflower schnitzels onto a baking sheet and bake in the oven for 10-15 minutes or until the cauliflower is cooked through.
Toast the Tip Top Potato Bun until lightly golden.
Spread some vegan mayonnaise on the bottom half of the bun then layer the mixed greens, sliced tomato, and sliced red onion on top of the vegan mayonnaise then add the fried cauliflower schnitzel on top of the vegetables.
Finish by placing the top half of the bun on top of the ingredients.
Note: You can also add other toppings like vegan cheese, pickles, or additional sauces as desired.
