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Buffalo cauliflower steak with caramelized spicy glaze served with vegan ranch dressing and celery sticks

Buffalo Cauliflower Steak

Thick-cut cauliflower steaks seasoned with smoked paprika and garlic, roasted until golden, then brushed with a bold homemade buffalo sauce and baked until caramelized. Naturally vegan, gluten-free, and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 steaks
Course: Dinner, Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cauliflower head largest, most compact head for best steak yield
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 tsp cayenne pepper adjust to taste
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper adjust to taste
  • 0.25 cup hot sauce Frank's RedHot recommended
  • 2 tbsp vegan butter melted
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup optional, for sweetness
  • 2 tbsp vegan ranch dressing for serving
  • 2 tbsp fresh parsley or chives chopped, for garnish

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp chef's knife
  • Small saucepan
  • Pastry brush
  • Small mixing bowl
  • Wide spatula

Method
 

  1. Preheat oven to 425 degrees F. Rinse cauliflower and pat completely dry. Remove outer leaves and trim stem while keeping the core fully intact. Slice from top to stem into 1 to 1.5-inch thick steaks. You will get 2 to 3 full steaks per head.
  2. Line a large baking sheet with parchment paper. Lay steaks flat with space between each. Mix olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper in a small bowl. Brush or spoon evenly over both sides of each steak.
  3. Roast for 20 to 25 minutes, flipping carefully with a wide spatula halfway through, until both sides are golden with slightly charred edges.
  4. While steaks roast, combine hot sauce, melted vegan butter, apple cider vinegar, and maple syrup in a small saucepan over low heat. Stir until combined. Remove from heat.
  5. Remove steaks from oven. Brush generously with buffalo sauce on both sides. Return to oven for 5 to 10 more minutes until sauce looks caramelized and sticky rather than wet on the surface.
  6. Transfer to a serving platter. Garnish with fresh parsley or chives. Serve with vegan ranch dressing and celery and carrot sticks.

Notes

Keep the cauliflower core fully intact when slicing so steaks hold together. Use a wide spatula when flipping to avoid breaking. Save crumbled outer florets and roast alongside on the same pan. For extra crispiness, add panko breadcrumbs over buffalo sauce before the second bake. For more heat, increase cayenne or use a hotter hot sauce. Recipe is naturally gluten-free. Store in airtight container for up to 4 days. Reheat at 375 degrees F for 10 to 15 minutes.