Preheat your oven to 450º

Set up your steamer basket in a large pot, adding enough water to generate steam. You do not want the water to come into contact with the food. Make sure that the lid to your pot fits on securely

Bring the water in the pot to a boil and add the cauliflower to the steamer basket. Steam the cauliflower for 6-8 minutes

While the cauliflower is steaming, combine the broccoli slaw, vegan mayonnaise, apple cider vinegar, salt & pepper into a large mixing bowl. Stir to combine, then cover and refrigerate until you’re ready to serve the sandwiches

Combine the flour, water, salt and pepper into a large bowl. Mix until a batter is formed. The batter consistency should be similar to pancake batter. You might need to add more water 1 tbsp at a time

Using a basting brush, coat the bottom of your baking sheet with 1 tbsp of safflower oil

When the cauliflower is done steaming add small batches of the cauliflower florets into the batter and gently stir them to coat. Use a wire skimmer to remove the cauliflower, allowing the excess batter to drip off. Then add the cauliflower to the baking sheet

Bake the cauliflower on the middle rack. After 20 minutes, flip each piece and spray or baste it with additional safflower oil (see Recipe Notes). Then bake for another 10 minutes. The cauliflower should become browned and crispy

Remove the baking sheet from the oven and drizzle the buffalo sauce over the baked cauliflower. Gently toss the cauliflower to fully coat it in the buffalo sauce. Return the baking sheet to the oven for an additional 6-8 minutes

Toast the hamburger buns

To serve the sandwiches, pile several buffalo cauliflower florets on top of the bottom bun. Then top with the chilled broccoli slaw and a drizzle of additional buffalo sauce. Season with salt & pepper and sweet pickle chips, as desired