Modernize your Classic Buffalo Chicken Sandwich by substituting chicken with cauliflower covered in Buffalo sauce, smoked in a BBQ grill, layered with vegan blue cheese and cabbage coleslaw with a few pickle medallions. Finally, top it off with a layered soft bun.
In a small bowl, whisk yogurt, nutritional yeast, apple cider vinegar, dijon mustard, onion powder, garlic powder, dried dill, parsley and MSG. Add cabbage and carrots to a large bowl, and pour the dressing on it. Toss it all together until combined. Season with additional MSG or salt, and pepper to taste. Set aside.
SANDWICH:
Brush buffalo sauce on both sides of each cauliflower slice.
Preheat your grill to medium-high, and brush it with oil.
Grill your cauliflower steaks brushing with additional buffalo sauce as needed for 5 minutes. Then flip them and grill for another 5 minutes or until fork-tender and charred. Remove from the grill & brush with additional sauce.
Add the cauliflower to the bottom of the bun, and top with roughly 3 tbsp of slaw, and 3-4 pickle medallions.
Notes
How to cut the cauliflower: Remove the bottom leaves making sure you don't remove the stem. Then, place the cauliflower stem-side up and cut off the loose florets vertically on either side of the stem. Now, slice the cauliflower vertically through the stem into even 1-inch "steaks" Blue cheese slaw dressing: feel free to skip the dressing and just use a vegan blue cheese dressing or ranch that you love.