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Buffalo Cauliflower Burgers with Vegan Ranch Recipe

Comfort food

Main meals
Two buffalo cauliflower burgers on brown paper, each with a Buffalo Cauliflower patty, red cabbage, carrot, and creamy vegan ranch on wholemeal buns.
Buffalo cauliflower burgers: A close-up of a plant-based burger on wholemeal bap, crumbed patty, shredded red cabbage, carrots, and creamy vegan ranch dressing.

Takeaway-style flavours, made from the comfort of home. Heroing one of the most versatile vegetables going ’round — the humble cauliflower — these buffalo burgers are savoury, spicy, and smothered in a creamy vegan ranch. Our mouths are already watering!

You will need

Serves 4

For the cauliflower steaks:

  • 1 cauliflower head, sliced into 4 steaks (reserve loose florets if desired)
  • 1 cup unsweetened almond milk
  • 1 cup plain flour
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper
  • 1/3 cup Frank’s RedHot Wings sauce
  • 1 tablespoon olive oil

For the vegan ranch:

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon capers, chopped
  • 1 teaspoon caper brine (or 1 teaspoon apple cider vinegar)
  • 1 small bunch parsley, chopped
  • 1 small bunch dill, chopped
  • 1 garlic clove, finely grated (or 1 teaspoon garlic powder)
  • Salt and pepper

For the slaw:

  • 2 cups red cabbage, shredded
  • 1 carrot, shredded
  • 1 tablespoon jalapeño, finely diced
  • 1 tablespoon apple cider vinegar
  • 1 bunch coriander, chopped

To serve:

  • Burger buns, halved

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Directions

10 mins to prep

25 mins to cook

  1. Step 1

    Preheat the oven to 220°C and line a baking tray with baking paper.

  2. Step 2

    To make the batter, combine the flour, garlic powder, onion powder, paprika, cumin, salt, and pepper in a large bowl. Pour in the almond milk and whisk until a smooth batter forms.

  3. Step 3

    Dip each cauliflower steak into the batter, ensuring it is fully coated, including in all the crevices. Place onto the prepared tray. (You can also coat any extra florets at this stage if using.) Bake for 15–20 minutes, or until lightly golden.

  4. Step 4

    Meanwhile, prepare the vegan ranch by combining the mayonnaise, capers, caper brine (or vinegar), parsley, dill, garlic (or garlic powder), salt, and pepper in a bowl. Mix well and adjust seasoning to taste.

  5. Step 5

    In another bowl, combine the red cabbage, carrot, jalapeño, apple cider vinegar, and coriander. Toss well to combine and set aside.

  6. Step 6

    Remove the cauliflower from the oven and allow it to cool slightly. In a clean bowl, whisk together the olive oil and hot sauce. Add the cauliflower steaks and turn to coat evenly.

  7. Step 7

    Return the coated steaks to the tray and bake for a further 10–15 minutes, or until deeply golden, slightly crisp, and caramelised around the edges.

  8. Step 8

    Lightly toast the burger buns in the oven or in a dry pan until warm and slightly crisp.

  9. Step 9

    To assemble, spread vegan ranch on the base of each bun. Add a cauliflower steak, top with slaw, and finish with an extra spoonful of ranch before adding the top bun. Serve immediately, and enjoy!

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