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Buffalo Cauliflower Steak Recipe
Ben Carraoli

Buffalo Cauliflower Steak Recipe

I have to admit, I was a little skeptical the first time I tried making Buffalo Cauliflower Steaks. I mean, cauliflower as a main event? But wow, this recipe completely won me over. The steaks come out tender on the inside, with edges that get delightfully crispy, all coated in a spicy, tangy buffalo sauce that packs just the right amount of heat.
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Large Cauliflower Head – Choose a firm fresh head for the best texture. Soft or old cauliflower can become mushy when baked.
  • Olive Oil – Helps the edges crisp up nicely and carries the spices evenly.
  • Smoked Paprika – Adds a subtle smoky depth that elevates the flavor.
  • Garlic Powder – For a savory aroma that enhances the buffalo sauce.
  • Cayenne Pepper – The key for heat; adjust based on your spice tolerance.
  • Salt – Enhances all the flavors naturally.
  • Black Pepper – Provides a mild complementary kick.
  • Your Favorite Hot Sauce – Pick a quality sauce with a flavor you love as this is the star of the dish.
  • Melted Vegan Butter – Gives the sauce a rich smooth coating.
  • Apple Cider Vinegar – Adds that signature tang to balance the heat.
  • Maple Syrup Optional – Just a touch softens the heat and adds a hint of sweetness.

Method
 

  1. Start with a large, fresh cauliflower. Rinse it thoroughly, pat it dry, and remove the outer leaves and bottom stem, keeping the core intact. This keeps your steaks together while baking.
  2. Carefully cut the cauliflower into 1 to 1.5-inch thick slices. Smaller florets can be roasted alongside, ensuring nothing goes to waste.
  3. Arrange the slices on a parchment-lined baking sheet. Mix olive oil, smoked paprika, garlic powder, cayenne, salt, and black pepper, then brush evenly over each steak.
  4. Preheat your oven to 425°F (220°C). Bake the steaks for 20-25 minutes, flipping halfway through, until golden brown and tender with slightly crispy edges.
  5. While the cauliflower roasts, combine hot sauce, melted vegan butter, apple cider vinegar, and optional maple syrup in a small saucepan. Warm gently until fully combined, then remove from heat.
  6. Brush each roasted steak generously with the buffalo sauce. Return to the oven for another 5-10 minutes to let the sauce set and become sticky.
  7. Transfer to a serving platter and garnish with fresh parsley or chives. I like to pair mine with vegan ranch or blue cheese for a creamy contrast.

Notes

  • I always keep the core intact; it prevents the steaks from falling apart.
  • Even coating is key; I take my time brushing the spices so every bite is flavorful.
  • Watch the final bake closely; the sauce can caramelize quickly and burn.
  • Aim for 1-1.5 inch thickness; thinner slices dry out, thicker ones might undercook.
  • Fresh cauliflower makes a huge difference in texture and flavor.