This Buffalo Cauliflower Sliders recipe is mind-blowingly delicious! Mini cauliflower steaks are roasted in buffalo sauce and topped with an irresistible blue cheese slaw. These are the perfect vegetarian game day recipe or cookout option!
Thank you to Litehouse for partnering with us on this recipe! All thoughts and opinions are completely my own and I love using Litehouse Chunky Blue Cheese Dressing & Dip for these cauliflower sliders.
Meet your new favorite finger food – cauliflower sliders! They are made with tangy, spicy buffalo sauce and topped with crunchy blue cheese slaw to cool it all down. These little handheld sandwiches of deliciousness disappear SO quickly once you set them out!
I don’t know why cauliflower sliders are not ALL THE RAGE yet, but trust me, they soon will be. You’ll be seeing them at tailgates, on the menu at hip gastropubs, and fancy versions of them at upscale restaurants.
This particular take on cauliflower sliders is a combo of those two flavors that just go so perfectly well together – buffalo AND blue cheese. And my favorite part is that they’re EASY to make.
How To Make Cauliflower Sliders:
- Starting with a whole head of cauliflower, chop off the bottom stalk. Then, remove sections of florets, keeping them as large as possible.
- Select the largest florets and cut a cross-section horizontally down the center. Chop again to create a “slab” – these should be about ½”-¾” thick.
- Repeat the process until you run out of florets. Then, place them on a parchment-lined baking sheet.
- Sauce them on both sides, then roast for 30 minutes, flipping halfway.
- Depending on the size of your cauliflower “slabs,” place 2-3 on each bun and add the toppings of your choice.
I love how cauliflower sliders are such a beautiful blank slate. You can do so many different kinds of sauces, toppings, and buns. For these, I used store-bought buffalo sauce, spinach and red onion, mini potato rolls, pre-made coleslaw mix, and Litehouse Chunky Blue Cheese Dressing & Dip. It’s gluten-free(!) and you can find it right alongside the produce in the refrigerated section. This stuff is PERFECT for the slaw-topping situation – it’s creamy and thick enough to hold the slaw together and keep it in place on the sliders. PLUS, you can pour the leftover dressing into a bowl and use it for dipping your sliders, veggies, wings, pizza, etc. Win-win!
Whether you make these for game day, a cookout, or just a random friend’s night, these cauliflower sliders are going to blow people’s minds. It’s vegetarian food that people won’t even realize is vegetarian – and, it tastes AMAZING. I promise, even the carnivores will gobble these up. There’s a flavor party going on here and everyone is invited.
And speaking of invited – Litehouse is hosting a sweepstakes for a chance to win a 65-inch flat screen TV! Go to LitehouseFoods.com and enter the “Big Game Big Flavor” sweepstakes from 1/18-2/9 (you’ll find the terms and conditions there as well)!
When you make these cauliflower sliders, let us know! Leave a comment here or a picture for Instagram – we love to share your creations on our stories.
This is a sponsored post written by me on behalf of Litehouse.Print
Buffalo Cauliflower Sliders with Blue Cheese Slaw
This Buffalo Cauliflower Sliders recipe is mind-glowingly delicious! Mini cauliflower steaks are roasted in buffalo sauce and topped with an irresistible blue cheese slaw. These are the perfect vegetarian game day recipe or cookout option!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 sliders
- Category: Appetizer
- ½ cup Litehouse Foods Blue Cheese Dressing
- 3 cups cole slaw mix
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 8 cauliflower steaks (aim for 4” pieces)
- ½ cup buffalo sauce
- mini buns/slider buns
- spinach or other greens (optional)
- red onion, sliced (optional)
- Preheat oven to 400º and line a large baking sheet with parchment paper.
- Starting with a whole head of cauliflower, chop off the bottom stalk. Then, remove sections of florets, keeping them as large as possible. Select the largest florets and cut a cross-section horizontally down the center. Chop again to create a “slab” – these should be about ½”-¾” thick. Repeat the process until you run out of florets. If your “slabs” are on the small side, I recommend cutting more than you think you’ll need so you can stack them on the buns.
- Place the cauliflower “slabs” on the baking sheet and coat both sides with buffalo sauce. Roast for 30 minutes, flipping halfway.
- While the cauliflower is cooking, make your blue cheese slaw! In a large bowl, combine slaw mix, blue cheese dressing, salt and pepper, and mix until combined.
- If desired, you can also toast your slider buns while the cauliflower is cooking. To do this, I lightly spray a skillet, bring it to medium-high heat and place the buns onto it, cut side down. Heat until golden brown.
- After the cauliflower is done, place 2-3 “slabs” on each bun, top with the blue cheese slaw and whatever else you like, then enjoy!
Keywords: sliders, cauliflower, appetizer, game day, snack, sandwiches, buffalo, blue cheese