116 3rd St SE
Cedar Rapids, Iowa 52401
Back to Basics: Buffalo Cauliflower Steak
Meatless alternative adds a twist to classic Buffalo sauce
The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced.
Imagine the electrifying, tangy heat of classic Buffalo wings; now picture it in a hearty, satisfying steak that’s completely plant-based. That’s the magic of this Buffalo Cauliflower recipe. You won’t be just making a meatless alternative; you will create a show-stopping main course.
This recipe guides you through transforming a simple head of cauliflower into thick, tender steaks, roasted or grilled to perfection. The secret weapon? A ridiculously easy, from-scratch Buffalo sauce that delivers that authentic, buttery and fiery flavor you crave. Prepare for a delicious explosion of savory heat in every single bite.
I recommend starting this meal with the preparation of the Buffalo sauce, ideally making it completely from scratch unless you already have a homemade batch in your fridge. While you can certainly speed up this recipe by purchasing a pre-made sauce, you may be surprised by how little time you actually save. My from-scratch version takes less than minutes to whip up, and the difference in taste is undeniable — it's far richer and more vibrant than store-bought options. Not to mention, making it yourself gives you full control over the ingredients, allowing you to avoid the processed elements and preservatives common in commercial sauces.
Begin by melting one stick of butter in a small saucepan over medium heat. Once the butter is fully liquid, add the brown sugar, Sriracha sauce, white vinegar, Worcestershire sauce, grated garlic, cayenne pepper and salt. Cook for another two to three minutes, stirring continuously with a whisk until all ingredients are smoothly incorporated into a rich sauce. Cooling is not necessary if you plan to use it right away. You need just about 1/2 cup for this recipe, so feel free to let the rest of the sauce cool on the countertop, and then place it in the fridge for future use.
Recipe
Buffalo Cauliflower Steak
Ingredients
1 cauliflower
1/2 cup buffalo sauce (homemade or store-bought)
1/4 cup butter, melted (or extra virgin olive oil)
1/2 teaspoon salt
Pinch of pepper, preferably freshly ground
Optional: 1/2 to 1 cup crumbled blue cheese
Final touch: finely chopped chives or parsley, and salt and pepper, ideally freshly ground
Directions
Start the preparation of the Buffalo Cauliflower Steak by preparing the cauliflower. Thoroughly rinse the cauliflower under cold water. Remove and dispose of the side leaves, if present, and the stem (if it is sticking out). Trim the left and right sides of the cauliflower, then cut the cauliflower into four evenly thick steaks, each at least 1-inch thick.
The end pieces, as well as any pieces that may fall apart, can optionally be placed on skewers and further processed, or placed on a baking sheet or grill and prepared as bite-sized portions.
Prepare the brushing mixture by placing the Buffalo sauce, butter, salt and pepper into a small mixing bowl. Thoroughly stir.
Set the oven or grill to preheat to 400°F. Place the cauliflower on a baking sheet lined with parchment paper. Brush all four steaks on both sides with the brushing mixture.
Tip: If you have any mixture left over, just pour it evenly over the cauliflower on the baking sheet.
Optionally, sprinkle all four cauliflowers with blue cheese crumbles.
Oven
Place in the oven and roast until done, or when the cauliflower is cooked and tastes tender (usually for about 20 minutes). Perform a taste test before you stop cooking.
Grill
Place the cauliflower steaks on the indirect heat of the grill, close the lid and grill on one side until a nice sear is reached (usually 5–10 minutes).
Since cauliflower steaks are thick and take time to become tender, it is best to cook them over an indirect or low flame. This method prevents the outside from burning before the inside is cooked through. It also helps prevent the buffalo sauce from scorching, as the sauce can drip and ignite over a stronger flame, charring the cauliflower.
However, if the cauliflower is tender but you’d like more color, you can place the steaks over high direct heat for the last couple of minutes of grilling to achieve a perfect char.
Then, turn, optionally sprinkle all four of the cauliflower steaks with blue cheese, and cook for another 5–10 minutes, until the cauliflower has a nice color and is tender. Perform a taste test before you stop cooking.
Serve on individual plates with your favorite side, on a serving tray or as a sandwich.
Buffalo Sauce
Makes about 1 cup
Ingredients
1 stick (4 ounces) butter
1 tablespoon brown sugar (or white granulated sugar)
1/3 cup Sriracha sauce (or another hot sauce)
2 tablespoons distilled white vinegar
2 teaspoons Worcestershire sauce
1 clove garlic, peeled and grated
1 tablespoon cayenne pepper
1/4 teaspoon salt
Directions
Start with preparing the Buffalo Sauce by melting the butter. Place the saucepan on medium heat and add the butter. Let fully melt with occasional stirring with a whisk (about 2-3 minutes).
Then, add the brown sugar, Sriracha, white vinegar, Worcestershire sauce, garlic, cayenne pepper and salt. Cook with continuous stirring with a whisk until all ingredients are incorporated (about 2-3 minutes).
Serve the sauce right after cooking, or reheat and stir before serving (in the microwave or on the stove). It is best for pouring over fried chicken, thoroughly coating grilled or fried chicken wings (place the wings into a mixing bowl, pour the sauce over them and then thoroughly but gently stir until fully coated), or even for preparing delicious Buffalo Cauliflower Steak.
Source: Tom Slepicka
Now that the sauce is ready, it's time to prepare the cauliflower. Begin by thoroughly rinsing the head of cauliflower under cold water and removing any outer leaves and the protruding part of the stem. Place the cauliflower on a cutting board and carefully trim the left and right rounded sides to create a flat, stable block. From this central portion, cut the cauliflower into four evenly thick steaks, making sure each is at least one-inch thick to ensure a hearty, substantial final product. Don't discard the trimmed end pieces or any florets that fall apart; these can be optionally placed on skewers for grilling or arranged on a baking sheet and roasted as delicious, bite-sized portions.
Next, prepare the simple yet flavorful brushing mixture that will coat the cauliflower. In a small mixing bowl, combine 1/2 cup of your Buffalo sauce with a 1/4 cup of melted butter. Finish by seasoning the mixture with 1/2 teaspoon of salt and a pinch of freshly ground pepper. Whisk all the ingredients together thoroughly until they are smooth and completely combined, creating a rich glaze ready for the cauliflower steaks.
Now it's time to bring everything together for cooking. First, set your oven or grill to preheat to 400°F. While it comes to temperature, arrange the cauliflower steaks in a single layer on a baking sheet lined with parchment paper. Using a silicone brush, generously coat all sides of each of the four steaks with the Buffalo sauce mixture. If you have any of the brushing mixture left over, don't let it go to waste — simply pour it evenly over the steaks on the baking sheet before cooking.
You have two excellent options for cooking the cauliflower steaks: roasting in the oven or cooking them on the grill. For the oven method, you can optionally sprinkle the steaks with blue cheese crumbles before placing the baking sheet in the oven. Roast for about 20 minutes, or until the cauliflower is cooked through and tender.
Alternatively, for grilling, it is best to use indirect heat to prevent the sauce from scorching and allow the thick steaks to cook evenly. Place the steaks on the indirect heat side of the grill, close the lid and cook for 5–10 minutes until a nice sear forms. Then, turn the steaks, optionally add your blue cheese and grill for another 5–10 minutes. For both methods, the goal is a perfectly tender steak, so it is important to perform a taste test to confirm they are done before removing them from the heat.
Once your Buffalo Cauliflower Steaks are perfectly tender and sizzling, it's time to serve them immediately. For a final touch of freshness and color, you can garnish them with finely chopped chives or parsley.
These steaks are incredibly versatile; serve them on individual plates with your favorite side dish for a complete meal, arrange them on a large serving tray as a crowd-pleasing appetizer, or even slice one and place it between two buns for a spectacular vegetarian sandwich. No matter how you present them, get ready to enjoy every delicious, spicy bite.
Good to know
- Buffalo sauce and its history. The fiery and tangy Buffalo sauce boasts a rich history originating in 1964 at the Anchor Bar in Buffalo, New York, where co-owner Teressa Bellissimo is credited with its invention. Her original sauce was a simple mixture of melted margarine and cayenne pepper hot sauce, which she tossed with fried chicken wings. Served with celery sticks and blue cheese dressing to temper the heat, the dish was an instant sensation and inspired countless new recipes. As the sauce evolved, early variations often replaced margarine with butter and incorporated ingredients like vinegar and Worcestershire sauce for added complexity. This led to the modern concept of Buffalo sauce, which is built on a few key pillars. Today, a quality sauce uses melted butter to create a rich body, offering a superior flavor and texture. A hot sauce provides the signature heat and tang (you can technically use any hot sauce you have, and I end up using Sriracha sauce in my recipe since it is most commonly available), while ground cayenne pepper deepens the spice and gives the sauce its traditional, appetizing orange color. It is also important for the sauce to have a touch of acidity from vinegar or lemon. Finally, a touch of sugar or honey is often included to provide a sweet undertone that balances the entire experience. Beyond this base, other ingredients can be added to create an even more complex flavor.
- What is blue cheese? Blue cheese is a broad category of cheese made from cow, sheep or goat milk, easily identified by its characteristic blue or greenish-blue veins and spots. This distinct marbling is created by the introduction of a harmless mold culture, most commonly Penicillium roqueforti. During the aging process, the wheels of cheese are pierced with long needles, a process called "needling," which allows oxygen to enter and activate the mold, encouraging it to grow and spread. This cultivation results in a cheese with a powerful, pungent aroma and a distinctly sharp, salty and tangy flavor. The texture can vary significantly depending on the specific type — from the soft and creamy Italian Gorgonzola to the semi-soft English Stilton or the crumbly and assertive French Roquefort — making it a versatile ingredient used in dressings, sauceh or enjoyed on its own.
- Delicious and healthy cauliflower. In recent years, cauliflower has transcended its status as a simple side dish to become a culinary star, but its true value lies in its dense nutritional profile. This cruciferous vegetable is packed with health benefits, offering over 75 percent of the daily recommended value of immune-boosting vitamin C in a single cup. It is also an excellent source of antioxidants like glucosinolates and isothiocyanates, which help reduce chronic inflammation, and contains choline, a vital nutrient for brain health and memory. Furthermore, its high fiber content aids digestion, promotes a feeling of fullness for weight management and supports a healthy gut microbiome, solidifying cauliflower's reputation as a versatile and powerful component of a healthy diet.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
Daily Newsletters