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

Remove the green leaves from the cauliflower and trim the stem. Slice into 1 to 1.5-inch thick steaks.

In a mixing bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Whisk until well blended.

Drizzle the spice mixture over each cauliflower steak and ensure an even coating.

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

While roasting, combine hot sauce, melted vegan butter, apple cider vinegar, and maple syrup in a saucepan over low heat, stirring until combined.

Once roasted, remove the steaks from the oven and brush them with the buffalo sauce.

Return the sauced steaks to the oven for an additional 5-10 minutes, watching them closely to avoid burning.

Remove from the oven, let cool slightly, and serve garnished with fresh parsley or chives.