Serving up that classic buffalo and blue cheese combo as healthy, meatless, light, and delicious vegetarian sliders. Buffalo roasted cauliflower florets are paired with an easy blue cheese sauce and a quick kale and cabbage slaw.

With the weather slowly starting to warm up, who can resist the urge to start firing up those grills and get BBQ season going. Of course when the sun is shinning, and warm days are upon us we turn to easy BBQ meals like burgers and sliders.

Even though, this recipe calls for oven roasted cauliflower, that doesn’t mean vegetarian alternatives have to miss out on grilling or turn to veggie burgers as the quick fix solution. This recipe is great for any time of year and especially in the spring/summer months due to it’s low amount of calories it makes a great light meal. If you really want to fire up that grill, we recommend finishing off the cauliflower on the grill once it’s been coated in the buffalo sauce rather than returning it to the oven.

The sauces and sides can all be prepared while the cauliflower is roasting. They require just a few ingredients and occasional stirring. If you find yourself short on time, you could always opt for store bought buffalo sauce and a blue cheese dressing of your choice.

The slider buns should be toasted right before serving. As pictured, we decided to serve these with homemade kale chips as a healthy side dish alternative- Get the recipe here you could also make additional purple and cabbage slaw and serve that as a little side salad as well.

We hope you enjoy this recipe! Don’t forget to tag us @thecommunalfeast and #thecommunalfeast we would love to hear from you!

Print Recipe

buffalo cauliflower sliders with blue cheese sauce

Healthy buffalo cauliflower sliders paired with a mild blue cheese sauce and served with a cabbage and kale slaw

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Burgers & Sandwiches

Servings: 6

Author: the communal feast

Ingredients

• 1/2 head of cauliflower cut into large florets
• 6 slider buns
• 1 TBS olive oil
• salt and pepper to taste
• 1 cup hot sauce such as franks
• 3 TBS butter
• 1 tsp Worcestershire
• 2 cups purple cabbage chopped
• 1 cup kale chopped
• 1 scallion thinly sliced
• 1/4 cup olive oil
• 2 tsp white vinegar
• pinch of salt
• Blue cheese sauce
• 1 TBS butter
• 1/2 cup cooking cream
• 5 oz blue cheese

Instructions

• Preheat the oven to 400 degrees F
• Cut the large cauliflower florets in half down the centre to create a flat surface. (florets should be about the size of a slider bun)
• Arrange the cauliflower florets on a baking sheet in a single layer with the flat interior facing up. Lightly drizzle with olive oil to coat and season with salt and pepper. Roast in the oven for 20 minutes.
• In the meantime prepare the buffalo sauce. In a small sauce pan melt the butter, add the hot sauce and stir in the worcestershire over medium heat. let simmer until smooth for 2-3 minutes. Remove from heat and let sit.
• Once the cauliflowers have finished cooking, toss with the buffalo sauce and return to the oven to cook an additional 10 minutes.
• To make the slaw: combine purple cabbage, kale, scallions in a bowl and toss with olive oil, vinegar, and salt. Set aside until ready to assemble.
• To make the blue cheese sauce: in a saucepan, melt butter over medium heat, once butter has melted add the cream and bring to a boil. Once boiling, reduce to a simmer and allow the sauce to thicken stirring occasionally. Once thickened, remove from heat and stir in the blue cheese until melted. Season with salt and pepper if needed.
• To assemble the sliders: on the bottom bun layer with the cabbage and kale slaw, top with roasted cauliflower and finish with the blue cheese sauce. Serve immediately.