Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

Argh, technical difficulties today are preventing me from posting a new video! Stay tuned, though – I’ll make up for it.

Instead, I figured I’d post up this beauty of a sandwich, my Vegan Buffalo Cauliflower Steak Sandwich with Spiralized Apple-Cucumber Slaw.

Oh. My. Word. I can’t even begin to describe how delicious this sandwich is. But, it’s a blog, so I guess I’ll have to try 😉

The cauliflower steak sandwich was a recipe I found on my favorite vegan cooking YouTube channel, Hot For Food. They make the craziest vegan food – and it all looks so delicious, but time consuming. SO, I decided to stop being a negative Nancy and gave these cauliflower steaks a chance (with a couple of tweaks) – and to my surprise, not only were they easy to make, they tasted exactly like a buffalo-flavored meal!

Seriously, I’m obsessed – I’ve made these cauliflower steaks three times, three different ways, but today’s recipe is my favorite way: in a sandwich, with a heaping mound of spiralized slaw on top.

Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

The spiralized slaw gives this sandwich the refreshing kick it needs (the buffalo cauliflower is spicy!) and also adds the needed cream and crunch.

This is the perfect game day sandwich (now that it’s officially football season, yay!) that will fill you up, satisfy the tastebuds, but not leave you in a food coma by halftime.

If you’re gluten-free or Paleo and can’t find a good bun, just have this in between some romaine lettuce leaves or chop it up and put it all in a collard green wrap!

It also works well on a bed of lettuce – just don’t forget that slaw!

Watch our video to learn how to spiralize a apples using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 2


  • For the cauliflower:
  • 1 medium head of cauliflower
  • 1/2 cup almond milk
  • 1/2 cup water
  • 3/4 cup almond flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoons sea salt
  • 1/4 teaspoons ground pepper
  • 1 tablespoon vegan butter or coconut oil
  • 1/2 cup Frank's red hot sauce
  • 2 potato buns
  • 2 romaine lettuce leafs
  • 2 beefsteak tomato slices
  • For the slaw:
  • 1/4 cup nonfat plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 Granny Smith apple
  • 1/2 English cucumber
  • salt and pepper


  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
  • Trim the green leaves at the base, leaving the stem intact. Slice the cauliflower into two even steaks. Reserve the leftover cauliflower for future recipes.
  • In a medium bowl, whisk together almond milk, water, flour, garlic powder, onion powder, cumin, paprika, salt and pepper. Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks. Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Place the dredged cauliflower steaks onto the parchment lined baking sheet and bake for 25 minutes.
  • Just before the cauliflower is finished baking, melt the vegan butter (or coconut oil) and whisk into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. If the parchment paper is burned, replace it. If not, let the cauliflower steaks cool until ready to be handled or very carefully transfer with a spatula to the dish with the prepared hot sauce. Dredge the cauliflower steaks through the sauce, coating evenly. Transfer the cauliflower back to the baking sheet and bake for another 25 minutes at 450 degrees.
  • While cauliflower bakes, prepare the slaw: whisk together the yogurt, mustard, and apple cider vinegar into the bottom of a medium mixing bowl. Spiralize the apple and cucumber. Pat dry the cucumber noodles. Add in the cucumbers and apples and season with salt and pepper. Toss to combine well and set aside in the refrigerator until ready to use.
  • Just before the cauliflower is finally done, place the potato buns in a toaster or panini press to heat. Once cauliflower is done, assemble the sandwiches: place down one cauliflower steak and top with tomato slice, romaine leaf, and slaw. Top with bun. Repeat until all cauliflower steaks are used and enjoy.

Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

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Suzy says:
Are you slicing the cauliflower steaks top down (with the stem end on the counter)? Or across the cauliflower. These look great! Must try!
Ali Maffucci says:
Top down - great question!
JSR says:
Looks great? Is the sodium content correct? Seems high.
JSR says:
Meant "looks great!"
Ali Maffucci says:
Thank you! Yes, the sodium content is due to the amount of Frank's Hot Sauce!
AlpaPB says:
Looks great! Although I have some almond, tree nut and coconut allergies among my kids--what types of flour/liquid can I sub in for the almond milk/flour. We are not vegan.
Ali Maffucci says:
You can use good 'ole all purpose flour!
Marlene says:
Are you putting one entire steak on each bun? Most cauliflower heads I have seen are significantly larger diameter than typical sandwich size.
Karen Beattie says:
Hi Ali, I don't get how to spiralize the apple? What happens to the core? You remove the stem but when spiralizing anything there is a little middle tube of the veggie - so what happens to the core of the Apple?
Ali Maffucci says:
The core is in the little "tube", that's right! You can see a video here:
Val says:
Just made this for dinner and it was so delicious! Didn't miss the meat at all. The slaw is a must-it's the perfect cool bite.
Laura says:
Hmm, yogurt in the slaw? That's not vegan. :-/
Thelma Rittmann says:
On the Vegan Buffalo Cauliflower steak you say "slice the cauliflower into two even steaks. Reserve the leftovers..for future recipes. If I cut the cauliflower this way there are just two steaks no "leftover for future recipes". The recipe says "steaks" plural so you are using both not leftovers.
Salserina says:
It is clear from the photo that you cut the cauliflower vertically down the center and then cut a flat "steak" from what used to be the center of the cauliflower on either side. You would then have the rounded portion on either side as "leftovers", which would be available to use for another purpose. Conversely, if you just cut the cauliflower into two large pieces they would only be flat on one side and it would be much harder to dredge them. I also don't see how it would fit into a bun to be eaten as a sandwich if you did that. So, yes, you should have leftover cauli.
Ashley Shaw says:
Do you have any recommendations to make the slaw vegan as well?
Toni Ceaser says:
Plain Coconut Milk Yogurt would make it vegan

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

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you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

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