Preheat oven to 425F.

Trim the green leaves off the cauliflower but be sure to leave most of the stem in tact. Cut the cauliflower in half and then in to 1 - 1 ½in slices. Cut the cauliflower slices in half if it is way bigger than your bun. I got 4 bun sized steaks out of my head of cauliflower. Use the remaining cauliflower to make buffalo cauliflower bites which can also be pieced together and used for this recipe.

Stir together the all purpose flour, onion powder, garlic powder, smoked paprika, salt and black pepper in a shallow bowl. Pour in the unsweetened plant milk and the water until you have a smooth batter. Don't over mix.

Coat the cauliflower slices in the batter and place on a parchment lined baking tray. Continue with all cauliflower slices and some of the cauliflower florets until the batter is used up.

Make the bleu cheese dressing: Whisk together the vegan mayo, vegan sour cream, minced onion, minced garlic, lemon juice, white vinegar, finely chopped parsley, dried dill, dried thyme, vegan bleu cheese crumbles, salt and black pepper to taste.

Prepare the toppings: Toast the buns, chop the lettuce, slice the red onion and tomatoes. Set aside some bleu cheese crumbles to sprinkle on top as well.

Build your sandwich by spreading some bleu cheese dressing on the bottom bun and topping with the buffalo cauliflower, lettuce, tomato, onion, more bleu cheese dressing if desired and a sprinkle of bleu cheese crumbles to finish it off. Enjoy!