Rinse the cauliflower under cold water and dry it with a kitchen towel. Remove leaves and slice it into 1 to 1½ inch thick steaks.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Coat both sides of each cauliflower steak with the mixture.

Place seasoned steaks on the baking sheet in a single layer and roast for 20–25 minutes, flipping halfway through.

While the steaks roast, combine hot sauce, melted vegan butter, apple cider vinegar, and maple syrup in a small saucepan over low heat.

Once roasted, generously brush or drizzle buffalo sauce over each steak and return to the oven for an additional 5–10 minutes.

Remove from the oven, garnish with fresh herbs, and serve with vegan ranch dressing and crunchy celery and carrot sticks.