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.