Buffalo Cauliflower is the best way to eat cauliflower. This vegetarian version of wings turns cauliflower into a spicy snack.
I was first introduced to buffalo cauliflower at Range and was instantly hooked. The concept is simple, buffalo cauliflower is a spicy treat that is baked, not fried, and made using cauliflower instead of chicken wings.
After some experimenting, I discovered that the best way to make buffalo cauliflower is to dip the cauliflower florets in a batter prior to roasting. The batter gives the cauliflower a bit of meatiness, and it crisped up nicely.
Buffalo cauliflower is a great snack, appetizer, or side dish. Let’s be honest here, cauliflower doesn’t taste like much. Most cauliflower recipes are based on completely changing the taste and texture of cauliflower. This dish is no different; it completely changes the taste and texture of the vegetable. My point? Even if you don’t like cauliflower, you will like buffalo cauliflower just as long as you like buffalo sauce.
If you follow this recipe exactly, the result will be on the spicier side. If you want to reduce the level of spice, drizzle the buffalo sauce over the cauliflower instead of completely coating the cauliflower.
You can serve buffalo cauliflower with ranch or blue cheese dressing. I promise that it is worth the extra effort to make your ranch dressing and blue cheese dressing from scratch. I am linking to my recipes below:
While I like to eat buffalo cauliflower as an appetizer or a snack, you could also add it to a salad. It would be a nice replacement for chicken in my Buffalo Chicken Quinoa Salad recipe.
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How to Make Buffalo Cauliflower:
- 1 Small Head of Cauliflower (about 3 cups once chopped into florets)
- 1 cup All Purpose Flour
- 1 cup Water
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1/2 cup Buffalo Sauce
- 1 tablespoon Melted Butter
- Parchment paper
- Serve with Ranch or Blue Cheese Dressing
Heat oven to 450 degrees.
Whisk the flour, water, garlic powder, and black pepper together.
Dunk the cauliflower florets into the batter. I did this one at a time to get them totally covered in the batter. You want the cauliflower to be evenly coated, but wipe off any excess batter. Evenly spread the cauliflower out on a parchment-lined baking sheet. Separate the florets so they don't get stuck together.
Bake the cauliflower for 15 minutes on a lower oven rack. Meanwhile, combine the buffalo sauce and the butter. After the cauliflower has roasted for 15 minutes, dunk it in the buffalo sauce. I dunked a couple of pieces at a time, tossing them in the sauce. After coating the cauliflower in the sauce, return it to the baking sheet.
Roast the cauliflower for another 15-20 minutes, until it browns slightly. Then remove from the oven, let cool for 5 minutes, and serve with either ranch or blue cheese dressing.
Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 881mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 5g