Comments on: Buffalo Cauliflower

By: Cookie and Kate

Cookie and Kate — Mon, 07 Apr 2025 18:21:39 +0000

In reply to Liz. Hi Liz, sorry this didn't work for you? Cauliflowers can vary a lot in size, which can impact cooking times and how crisp it gets in the oven. Try chopping it a bit finer and more uniformly. Crowding the pan can also cause vegetables to steam instead of roast in the oven, so it's important to give them space on the pan. Hope those tips help!

By: Laurie

Laurie — Mon, 17 Mar 2025 21:37:23 +0000

I’ve never left a comment before. Today, not only did I make this roasted Buffalo cauliflower, I also made your granola bars. I must say we are 2 for 2! Both were easy and fabulous. The granola bars are delicious. I’m going to bring some to work tomorrow to share and I know they’ll love them. Thank you!!

By: Liz

Liz — Thu, 06 Mar 2025 03:42:45 +0000

I follow and love all of your recipes. You are my first go to recipe for every dish I make. Your recipes are always spot on, accurate and insure success. Bravo to you. But I thought that this recipe, while the flavor was brilliant, the cauliflower was soft, not really soggy, it was not crisp. I did follow the detail, but was not successful.

By: jude

jude — Sat, 01 Feb 2025 19:37:17 +0000

this is perfection kate. i toned down the frank’s because we’re lightweights but the recipe is so simple and so satisfying. we ate the entire sheet pan (small head of cauliflower) standing at the counter right out of the oven. thank you, always!

By: Stephanie

Stephanie — Sat, 18 Jan 2025 23:36:18 +0000

Have any cornstarch can I toss them in flour?

By: Doreen

Doreen — Sat, 28 Dec 2024 20:16:53 +0000

This was very delicious. Then only thing I did different was I put it in the air fryer after I baked it for a little bit crispier

By: Yugin

Yugin — Sat, 28 Dec 2024 18:04:32 +0000

Hi! I love this idea and I’d like to make it for a gathering of 6-8 for NYE. I can make the full recipe at home, but unfortunately the place we’re staying at only has an induction cooker and a pan. I wonder how you’d think I’d be able to reheat it at the venue? Would tossing it in the pan over an induction cooker, maybe adding some extra hot sauce and lemon juice to get more of that sticky caramelised coating work? Or would it just not work anywhere as well as the original! Really appreciate your advice on this!

By: Kate

Kate — Fri, 22 Nov 2024 12:17:11 +0000

In reply to Kathy Love. I wish I could say go for it, but without trying it I'm not sure. Do you have any hot sauce available? You could try a version of that.

By: Kelly

Kelly — Wed, 20 Nov 2024 18:09:02 +0000

I made a baked potato and added this with cheese and sour cream and omg I am going to buy more potatoes I loved it so so much! Ty

By: Kate

Kate — Wed, 20 Nov 2024 11:39:17 +0000

In reply to Gord B. You're welcome, Gord!