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.