Preheat oven to 450°F. Remove any leaves from the cauliflower heads, but leave the stems intact. Cut each cauliflower in half vertically; then cut a 1-inch-thick “steak” from the flat side of each half. Save the rest of each head for another use.
Place the cut pieces of cauliflower in a large mixing bowl. Mix 2 tablespoons of hot sauce into the buttermilk and pour over the cauliflower steaks, let sit for 15 minutes.
Mix together rice flour, paprika, garlic powder, onion powder, ¼ teaspoon of salt and black pepper in a medium bowl and place beside the bowl with the buttermilk and cauliflower.
One at a time, remove the cauliflower from the buttermilk, allowing any excess to drip off; then press into the flour, making sure to coat all sides and shake off any excess. Lay the coated slices on a greased baking sheet and bake for 20 minutes, flipping the slices halfway through so that each side is equally cooked.
Meanwhile, place the butter, remaining hot sauce, vinegar, Worcestershire sauce, and the remaining ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the butter melts and the Buffalo sauce comes together—for 2 to 3 minutes.
Remove the cauliflower and brush the top portions with the buffalo sauce. Return to the oven and continue to bake until golden brown – 12 to 15 minutes.
Meanwhile, heat a large skillet over medium heat. Add the bacon and cook, turning once, until crispy – about 5 minutes. Remove the bacon from the skillet and place on a paper-towel-lined plate to remove any excess grease.
To assemble the sandwiches, brush each cauliflower slice with additional buffalo sauce and place on the bottom half of the bun. Top each sandwich with crumbled blue cheese, lettuce, and bacon, dividing everything equally. Add the top bun and enjoy.
Note: For a vegetarian version, omit the bacon.
Recipe adapted from: www.nikkidinkicooking.com