Start by rinsing a fresh head of cauliflower under cold water and patting it dry. Trim the leaves and stem, then slice the cauliflower into 1 to 1½ inch thick steaks.

In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Whisk until well blended.

Preheat your oven to 425°F (220°C). Coat each cauliflower steak with the seasoning mix and place on a lined baking sheet.

Roast the cauliflower steaks for 20–25 minutes, flipping halfway until golden brown and tender.

Make the buffalo sauce by mixing hot sauce, melted vegan butter, apple cider vinegar, and maple syrup in a saucepan over medium heat. Warm for 5 minutes.

Remove the steaks from the oven, brush with buffalo sauce, and return to oven for 5–10 minutes.

Garnish with fresh parsley or chives and serve with vegan ranch and veggie sticks.