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Roasted Buffalo Cauliflower Steak on a blue plate with salad.

What is the Deal with Cauliflower Steaks?

Which one (or more) of the following sentences describes you?

  1. You love cauliflower steaks, and you’ve been enjoying them for some time.
  2. You’ve seen cauliflower steaks on a menu and wondered “what in the world….”
  3. You’ve tried cauliflower steak at a restaurant, liked it, and wondered why the hell you were paying so much money for a slab of a $4 vegetable.
Blue plate with a Roasted Buffalo Cauliflower Steak topped with Bleu Cheese Dip.

Ok, now how about these sentences:

  1. You love buffalo chicken wings and eat them all the time, and feel fine about it.
  2. You love buffalo chicken wings, have them occasionally, wish you could have them more, but you don’t feel so pleased with yourself after scarfing down a plateful.
  3. You wish you could drink Frank’s Red Hot Sauce right out of the bottle.
Salad and a Roasted Buffalo Cauliflower Steak on a blue plate.

All of these positions are very valid. And any combination of them is understandable.

Making Cauliflower Steaks at Home

Cauliflower steaks may be trendy and they may be a little silly to order in a restaurant (unless you really really want one) but they are NOT silly to make at home. Not at all. They are satisfying and hearty, and the way the edges caramelize (I think I should start a drinking game with my blog, in that every time I say or you read the word “caramelize” we should all take a slug of something) is pure deliciousness.

Cauliflower Steak and florets on a lined baking sheet.

How to Make Cauliflower Steaks

After you slice the cauliflower into slabs at least 1-inch thick, you will have leftover bits from the sides. That is just fine. You can toss them with a bit of olive oil and salt and roast them right alongside, or if you have some of the Buffalo sauce mixture left, brush that on. They won’t be steaks, but they will be a well deserved and appreciated snack for the cook and for anyone lucky enough to be in the kitchen when the tray is removed from the oven.

Woman brushing Buffalo sauce onto a Cauliflower Steak.

Brush the steaks with the Buffalo sauce mixture, making sure to get the sides as well as the top and the bottoms. Some of the steaks might be only just holding together—that’s ok, just move them gently. Now, roast the heck out of them.

Trendy cauliflower steaks are so easy to make at home. They are satisfying and hearty, and the way the edges caramelize is pure deliciousness.

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Spoon serving Bleu Cheese dressing onto a Roasted Buffalo Cauliflower Steak.

Once you’ve plated them up, dollop them generously with Blue Cheese Dip.

And then give them a little sprinkle of parsley because you are classy like that.

I served these Roasted Buffalo Cauliflower Steaks with a Frisee, Radicchio and Escarole Salad with Citrus Dressing. A delicious vegetarian meal that did not feel skimpy in the slightest. In warmer weather, also consider making Grilled Cauliflower Steaks.

Roasted Buffalo Cauliflower Steak topped with Bleu Cheese dip on a plate with salad.

Other Frank Red Hot Sauce Recipes:

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Roasted Buffalo Cauliflower Steaks

4.50 from 4 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 People
If you love chicken wings, but can’t justify them as part of the regular rotation OR if you’re a vegetarian missing buffalo wings, this is for you.
Blue plate with a Roasted Buffalo Cauliflower Steak topped with Bleu Cheese Dip.
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Ingredients 

  • 1 large head cauliflower trimmed and cut from top to bottom into 3 or 4 1-inch slices or “steaks”
  • 3 tablespoons melted butter
  • ½ cup Frank’s Red Hot Sauce
  • Kosher salt to taste
  • ½ cup Blue Cheese Dip

Instructions 

  • Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment paper, or spray it with nonstick spray.
  • In a small bowl combine the melted butter and the Frank’s Red Hot Sauce. Brush both sides of each cauliflower steak with the mixture, and place them on the prepared baking sheet. Roast for about 25 minutes, until the steaks are just tender, and browned in spots.
  • Serve hot or warm with the Blue Cheese Dressing.

Notes

After you slice the cauliflower into slabs at least 1-inch thick, you will have leftover bits from the sides. That is just fine. You can toss them with a bit of olive oil and salt and roast them right alongside, or if you have some of the Buffalo sauce mixture left, brush that on. They won’t be steaks, but they will be a well deserved and appreciated snack for the cook and for anyone lucky enough to be in the kitchen when the tray is removed from the oven.

Nutrition

Calories: 142kcal, Carbohydrates: 8g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 1325mg, Potassium: 430mg, Fiber: 3g, Sugar: 4g, Vitamin A: 262IU, Vitamin C: 69mg, Calcium: 61mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  2. Put it in a pre-heated cast iron pan and was generous with the sauce. Can’t say that the cauliflower roasted much – if at all – but the flavor was quite good with my pick of “wing sauce” and the crispy sauce bits were nice as a topping, though I suggest adding a bit of garlic powder to the sauce mix

    Reply

  3. What is the secret to cutting these into “steaks”? I just cut one up and managed to eek out one steak and the rest are bits and bobs. Thank you

    Reply

    1. make sure you leave the core of the cauliflower intact, just trimming off the base! the bigger the cauliflower, the more steaks you sill get. Also, cut slowly and precisely with a large knife. let me know! (and the bits and bobs are still delicious roasted of course! chef’s treat, or a side dish)

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