Buffalo Cauliflower Steaks with Vegan Buffalo Sauce Recipe
Buffalo cauliflower steaks offer a bold and spicy plant-based alternative to traditional buffalo wings. Roasted to golden perfection and coated in a tangy buffalo sauce made with hot sauce and vegan butter, these steaks are perfect for game day or a flavorful vegan entrée. Served with vegan ranch dressing, fresh celery and carrot sticks, and garnished with herbs, this recipe balances smoky spices and creamy contrasts in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 to 3 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cauliflower Steaks:
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the Buffalo Sauce:
- ¼ cup hot sauce (such as Frank’s RedHot) or honey for a sweet and spicy version
- 2 tablespoons melted vegan butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup (optional, for a hint of sweetness)
For Serving:
- Vegan ranch dressing or blue cheese crumbles
- Celery sticks
- Carrot sticks
- Fresh chopped parsley or chives for garnish
Instructions
- Prepare the Cauliflower: Rinse a large cauliflower head under cold water and pat it dry with a towel. Remove any green leaves and trim the stem while leaving enough of the core intact to hold the steaks together as you slice.
- Slice the Cauliflower: Using a sharp knife, carefully cut the cauliflower into 1 to 1½ inch thick ‘steaks.’ You should get about two to three full steaks and some smaller florets; reserve these smaller pieces for roasting or other recipes.
- Season the Cauliflower Steaks: Lay the cauliflower steaks on a parchment-lined baking sheet. In a small bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Drizzle this mixture evenly over the steaks and gently brush or rub to coat thoroughly.
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Place the baking sheet with the cauliflower steaks in the oven and roast for 20 to 25 minutes, flipping the steaks halfway through to ensure even roasting. The edges should be golden brown and crisp, with a tender interior.
- Prepare the Buffalo Sauce: While the cauliflower roasts, heat a small saucepan over low heat. Combine the hot sauce, melted vegan butter, apple cider vinegar, and maple syrup (if using). Stir until fully blended and warm, then remove from heat.
- Apply the Buffalo Sauce: Remove the roasted cauliflower steaks from the oven and brush them generously with the prepared buffalo sauce. Return the baking sheet to the oven and bake for an additional 5 to 10 minutes, allowing the sauce to caramelize slightly and create a sticky, flavorful coating. Keep watch to prevent burning.
- Serve and Garnish: Transfer the buffalo cauliflower steaks to a serving platter. Garnish with fresh parsley or chives. Serve alongside vegan ranch dressing or blue cheese crumbles for creaminess, and celery and carrot sticks for a crunchy complement.
Notes
- Adjust the heat by increasing or decreasing cayenne pepper or choosing a milder or hotter hot sauce.
- For a crispy finish, sprinkle panko breadcrumbs over the buffalo-coated steaks and bake a few minutes longer until golden.
- This recipe is naturally gluten-free; ensure your hot sauce and vegan butter are certified gluten-free if necessary.
- Try variations like honey buffalo (swap maple syrup with honey) or mix BBQ sauce into the buffalo sauce for a smoky twist.
- Toss cauliflower in cornstarch before seasoning for extra crispiness.
Keywords: buffalo cauliflower steaks, vegan buffalo recipe, plant-based buffalo, spicy cauliflower, vegan appetizer, game day recipe, baked cauliflower steaks
