Grilled Buffalo Cauliflower Sandwich with Blue Cheese
Charred cauliflower florets tossed in tangy buffalo sauce, stacked on buns with creamy blue cheese dressing, fresh tomato, and crisp celery leaves. This vegetarian sandwich delivers the bold, spicy flavors of buffalo wings in a satisfying handheld form. The combination of smoky grilled cauliflower, rich blue cheese ranch, and bright celery creates a balanced bite that works for lunch, casual dinners, or game day entertaining. What sets this version apart is the immediate assembly requirement—the warm cauliflower releases moisture, so timing is essential for optimal texture.
Ingredients
- ¼ cup Frank's Red Hot sauceCrystal Hot Sauce1:1substitution
similar heat and tanginess
- 2 tablespoon salted butter
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 1 medium head cauliflower, chopped into large florets (6 cups)
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- black pepper, fresh ground
- 1 cup Greek yogurt, whole milk
- 1 teaspoon dill, dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup blue cheese, crumbles
- 4 buns
- celery leaves, from one bunch
- 1 medium tomato
Instructions
- 1
Preheat grill to medium-high or oven to 450F.
- 2
Chop cauliflower into large florets and toss with olive oil and kosher salt.
- 3
Grill florets 12-18 minutes until charred and tender, or roast on parchment-lined sheet 25-30 minutes, stirring halfway, until tender and browned.
- 4
While cauliflower cooks, combine Greek yogurt, dill, garlic powder, onion powder, salt, and blue cheese crumbles in a bowl.
- 5
In a small saucepan, heat hot sauce, butter, and maple syrup until butter melts.
- 6
Mix cornstarch with 2 teaspoons water, then whisk into sauce until thickened. Remove from heat.
- 7
Immediately toss hot cauliflower with buffalo sauce.
- 8
Salt tomato slices and remove celery leaves.
- 9
Assemble sandwiches by layering cauliflower, tomato, blue cheese dressing, and celery leaves on buns.
Tips
Use large cauliflower florets so they char on the grill without falling apart. Small pieces will overcook and become mushy.
Assemble sandwiches immediately after coating with buffalo sauce. The warm cauliflower releases liquid, so delaying assembly will make buns soggy.
Make the cornstarch slurry just before heating the sauce so it doesn't separate or clump.
Good to Know
Store leftover buffalo cauliflower and blue cheese dressing separately in airtight containers in the refrigerator for up to 3 days. Do not store assembled sandwiches.
Prepare blue cheese dressing up to 1 day ahead. Grill or roast cauliflower up to 4 hours ahead and store at room temperature. Make buffalo sauce just before serving. Assemble sandwiches immediately before eating.
Serve hot immediately after assembly. Pair with celery sticks, carrot sticks, or additional blue cheese dressing for dipping. Works well for lunch, casual dinners, game day gatherings, or vegetarian entrees.
Common Mistakes
Cut florets too small to avoid breaking apart on the grill and creating uneven cooking.
Don't prepare the dish more than a few minutes before serving to avoid soggy buns from released moisture.
Whisk the cornstarch slurry constantly when adding to hot sauce to prevent lumps and ensure proper thickening.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
similar heat and tanginess
FAQ
Can I make this without a grill?
Yes. Preheat oven to 450F, line a baking sheet with parchment paper, spread cauliflower in a single layer, and roast for 25-30 minutes, stirring halfway, until tender and browned. The result will be roasted rather than grilled, but flavor and texture are comparable.
What if I don't have blue cheese?
Substitute with ranch dressing, vegan blue cheese made from cashews and miso, or crumbled feta cheese. Adjust quantities based on intensity of cheese used. A creamy dressing is essential for balancing the spicy buffalo sauce.
How long can I keep cooked cauliflower?
Store cooked cauliflower separately from sauce in an airtight container for up to 3 days. Do not assemble sandwiches ahead of time, as the warm cauliflower will release moisture and make buns soggy. Reheat gently before assembling.