Grilled Buffalo Cauliflower Sandwich

Looking for an over-the-top tasty grilled vegetarian sandwich? This Grilled Buffalo Cauliflower Sandwich will blow your mind.


For the buffalo cauliflower

  • 1/4 cup Frank’s red hot sauce
  • 2 tablespoons salted butter
  • 1 tablespoons maple syrup
  • 1 teaspoon cornstarch
  • 1 medium head cauliflower (6 cups florets)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Fresh ground black pepper

For the blue cheese ranch

  • 1 cup whole milk Greek yogurt
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 cup blue cheese crumbles
  • Black pepper

For the sandwich

  • 4 buns
  • Celery leaves, from one bunch celery
  • 1 tomato


Preheat a grill to medium-high.

Slice the cauliflower into large florets; make sure they are fairly large, which makes them easier to grill. Measure out 6 cups florets. In a large bowl, add the cauliflower and mix it with the olive oil and kosher salt. Grill for about 12-18 minutes until charred and tender. Remove from the grill and immediately toss with the sauce (below).

Make the blue cheese dressing: stir together the Greek yogurt dill, garlic powder, onion powder, kosher salt, and blue cheese crumbles.

Make the buffalo sauce: In a small saucepan, combine the hot sauce, butter and maple syrup in small saucepan and heat until the butter is melted, about 1 minute. In a small bowl, mix the cornstarch and 2 teaspoons of water. When the butter is melted, pour in the cornstarch mixture and whisk constantly until the sauce is thickened. Remove from the heat.

Immediately after the cauliflower is ready, slice the tomato and sprinkle it with a few pinches of salt. Remove the celery leaves. Place the cauliflower on the bottom half of the buns, then top with tomato, blue cheese ranch, celery leaves, and the other half of the bun. (Note: Do not leave the buffalo cauliflower to sit for long amounts of time before, as it will release liquid.)