Buffalo Cauliflower Sliders

Buffalo Cauliflower Sliders

Servings: 12 Sliders

Heart Smart Lactose Intolerant Vegetarian


1 medium head of cauliflower

3/4 cup flour (I used white whole wheat)

1 cup almond milk

1 teaspoon garlic powder

1/4 teaspoon salt

1 to 1 1/2 cups Panko breadcrumbs (depending on how large your cauliflower head is and how generous you are with coating your cauliflower pieces)

1 cup buffalo wing sauce, plus more for topping

1 package broccoli slaw mix (or regular coleslaw mix works too)

1/2 cup vegan ranch (or regular ranch if you're not vegan)

12 slices Lactose Free GO VEGGIE Cheddar Slices

12 Slider buns


Preheat oven to 425 degrees F.

Grease baking sheet with cooking spray.

Cut cauliflower vertically into slices.

Cut the core out of the middle pieces and cut any pieces that have remained large into slider-sized pieces.

In a shallow bowl, combine flour, almond milk, garlic powder, and salt, and whisk to combine.

In another shallow bowl, add panko breadcrumbs.

Dip each cauliflower piece into milk/flour mixture and then into breadcrumbs.

Place on greased baking sheet.

Bake in preheated oven for 20 minutes.

Remove from oven and brush with buffalo sauce on each side.

Bake for 10 more minutes.

On a separate baking sheet, place bottom of slider buns.

Top slider bun bottoms with cauliflower. You can load them up as much as you want. You'll probably have some leftover cauliflower but that's okay - they are delicious on their own, too!

Top each slider with one GO VEGGIE Cheddar Slice.

Bake in oven until cheese is melted, about 3-5 minutes.

Meanwhile, make broccoli slaw by combining slaw mix and ranch in a medium bowl.

Top each slider with broccoli slaw, additional Buffalo wing sauce, and bun top.