Buffalo Cauliflower Sandwich with Classic Ranch Dressing


We can’t believe it’s not chicken! Food blogger and chef Lauren Toyota’s Buffalo Cauliflower Sandwich is just like a buffalo chicken sandwich, but is totally vegan. Learn to make this mouthwatering meal in your own kitchen!

For more delicious vegan recipes, check out Lauren’s YouTube channel hot for food, or pick up her new cookbook, Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face.

Note: When cutting the cauliflower steaks, reserve the florets to make buffalo bites using the same batter and method in this recipe. If using gluten-free flour, you may have to increase the amount of liquid/flour when making the batter. You want it thick enough so it doesn’t pool around the steaks.

Buffalo Cauliflower Sandwich with Classic Ranch Dressing
Makes 4 sandwiches


For the classic ranch dressing:
1 cup vegan mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For the breaded cauliflower:
1 1/2 cups all-purpose flour or gluten-free flour
4 teaspoons garlic powder
4 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup unsweetened nondairy milk
3/4 cup water
3 cups panko-style bread crumbs or gluten-free breadcrumbs
2 heads cauliflower, cut into 4 (3/4- or 1-inch) steaks
1/4 cup vegan butter
1 1/2 cups buffalo-style hot sauce

For the sandwiches:
4 kaiser-style rolls
1 cup thinly sliced red onion (about 1 onion)
2 cups shredded or finely chopped leaf lettuce
2 medium tomatoes, thinly sliced
4 dill pickles


1. Make the ranch dressing: In a medium bowl, stir all the ingredients together until well combined. Store in the refrigerator up to 10 days.

2. Make the breaded cauliflower: Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

3. In a large bowl, whisk together the flour, garlic powder, onion powder, cumin, paprika, salt, pepper, milk, and water. Transfer to a wide, shallow dish that will fit the cauliflower steaks. In another dish, add the breadcrumbs.

4. Immerse each cauliflower steak in the batter, using one hand to coat all the crevices and letting just a bit of the excess drip back into the dish. Coat all sides of the steaks in the breadcrumbs. Place the breaded cauliflower onto the baking sheet.

5. Bake until crispy, about 25 minutes, flipping halfway through the bake time. If the cauliflower sticks to the parchment when ready to flip, let it bake a few minutes longer before flipping. Remove the cauliflower from the oven and let cool slightly. Replace the parchment with new parchment on the baking sheet.

6. In a shallow dish, melt the vegan butter. Whisk in the hot sauce in a shallow dish.

7. Dip the cauliflower into the buffalo sauce and coat evenly on all sides. Place on the baking sheet. Reserve the remaining buffalo sauce to baste the cauliflower before serving. Bake another 25 minutes, flipping halfway though the baking time.

8. Make the sandwiches: Cut the rolls in half and toast. Spread a generous amount of ranch dressing on the cut sides of each roll. Place a buffalo cauliflower steak on the bottom half. Add a few onions, lettuce, and tomatoes, and finish with the top half of the roll. Serve with a pickle.


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