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–+ servings
"Crispy buffalo cauliflower served in a bowl with ranch dip, garnished with green onions and parsley."

Buffalo Cauliflower

This Buffalo Cauliflower delivers crispy, golden bites coated in a tangy homemade buffalo sauce. The double-cooking technique ensures a crunchy outside and tender inside, making it a game day classic that even meat-lovers devour.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling / Resting Time 7 minutes
Total Time 52 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: American, Game Day, Vegetarian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cauliflower Base
  • 1 large Cauliflower head - Cut into florets dried thoroughly
  • ¾ cup All-purpose flour - Sub rice flour for gluten-free
  • ¼ cup Cornstarch - Adds crispiness
  • ¾ cup Cold water - Ice-cold for batter
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ½ teaspoon Fine sea salt
  • ¼ teaspoon Black pepper
Buffalo Sauce Blend
  • ½ cup Frank’s RedHot sauce - Or preferred hot sauce
  • 3 tablespoon Unsalted butter - Or plant-based butter
  • 1 tablespoon White vinegar
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Cayenne pepper - Optional for more heat
Serving Essentials
  • ½ cup Ranch dressing - Or blue cheese dressing
  • ¼ cup Blue cheese crumbles - Optional
  • 1 stalk Celery sticks - For serving
  • 2 tablespoon Fresh parsley - For serving

Equipment

  • 1 Large baking sheet (Line with parchment)
  • 1 wire cooling rack (Helps airflow for crispiness)
  • 2–3 Mixing bowls (For batter, sauce, and prep)
  • 1 Mixing bowls (For buffalo sauce)
  • 1 Small saucepan (For batter and sauce)
  • 1 Whisk (For batter and sauce)
  • 1 Kitchen thermometer (To check oven temperature)

Method
 

  1. Cut cauliflower into florets, pat completely dry, preheat oven to 450°F, line sheet with parchment.
    "Fresh cauliflower florets on a sheet pan with olive oil, parmesan cheese, and garlic ready for roasting."
  2. Whisk flour + cornstarch, gradually add ice water until thick and smooth, season with spices.
    "Battered cauliflower florets frying to golden crisp on parchment-lined tray, with a hand arranging pieces."
  3. Dip florets in batter, let excess drip, place on prepared sheet spaced apart.
    "Mixing flour and spices in a large bowl with a whisk, surrounded by small bowls of paprika, chili powder, and salt."
  4. Roast 15 minutes without turning, remove when golden and lightly crispy.
    "Golden roasted cauliflower florets on a baking sheet, fresh from the oven with crispy charred edges."
  5. Melt butter in saucepan, whisk in hot sauce, add vinegar and spices, simmer until thickened.
    "Homemade buffalo sauce simmering in a saucepan with whisk, showing a rich spicy red glaze with chili flakes."
  6. Toss hot cauliflower in buffalo sauce, return to oven 5 minutes, serve immediately with ranch.
    "Baked buffalo cauliflower bites drizzled with creamy ranch dressing, served hot in a rustic dish with parsley garnish."

Nutrition

Serving: 150gCalories: 210kcalCarbohydrates: 24gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 940mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 850IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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