Buffalo Cauliflower
This buffalo cauliflower recipe is irresistible! It strikes the perfect balance of crisp, tender and spicy. Serve it as an appetizer or snack.
Updated by Kathryne Taylor on July 1, 2024
This buffalo cauliflower recipe has been a long time coming. I’m glad to get it to you just before the big game! This recipe is a vegetarian spin on buffalo wings, featuring caramelized roasted cauliflower with an irresistibly spicy coating. It’s the perfect watch party appetizer.
Restaurant-style buffalo cauliflower is typically deep fried (and delicious), but I wanted to make homemade buffalo cauliflower in the oven. I tried it every which way to get here, and many renditions were simply not good. The cauliflower was either soggy, too saucy, too salty, or otherwise not quite right.
I gave up on the idea last year after I landed on buffalo Brussels sprouts instead.
Here’s what I ran into along the way. Many homemade buffalo cauliflower recipes feature cauliflower tossed in a flour and water mixture before baking, with the promise that it produces a deep fried effect. It would be cool if that worked, but it doesn’t. Simply roasting the cauliflower on its own doesn’t yield crispy-enough results, and tossing the cauliflower in sauce after baking negates all crispness anyway.
I finally picked up a new tip from a loosely-written Bon Appetit recipe—cornstarch. Cornstarch helps make my baked sweet potato fries extra crispy, and it does the same for this cauliflower, offering a crispy outside to a high-moisture vegetable without frying. That means that this recipe is gluten free as well. Hooray!
It’s way too easy to eat this buffalo cauliflower straight off the sheet pan before it makes it to the serving platter. You have been warned.
Watch How to Make Buffalo Cauliflower
How to Make the Best Buffalo Cauliflower
You’ll find step-by-step photos and the full recipe below, but here’s why this recipe works so well:
1) Bake at a relatively high temperature on a lower oven rack
Four-hundred twenty-five degrees Fahrenheit is my go-to temperature for tender, caramelized roasted vegetables and it is perfect for buffalo cauliflower. Lining the pan with parchment paper ensures that the cauliflower doesn’t stick to the pan, and that the sauce adheres to the cauliflower rather than the pan. We’ll bake the cauliflower on an oven rack in the lower third of the oven, which promotes extra browning (more flavor!).
2) Slice the cauliflower into large florets
Aim for two to three inches in size. The cauliflower shrinks considerably as it roasts. Don’t throw out the tiny cauliflower florets and crumbs, which turn into delicious little bits in the oven.
3) Toss the cauliflower florets with cornstarch and seasonings
Cornstarch helps crisp up the cauliflower. It makes a huge difference! We’ll lightly coat the cauliflower with cornstarch, garlic powder and black pepper, then toss with olive oil.
4) Roast the cauliflower until golden
Before we add any sauce, we’ll roast the cauliflower to evaporate excess moisture and bring out its best flavor. Bake for 20 minutes, toss, and bake until golden, about 10 more minutes.
5) Toss the roasted cauliflower with buffalo sauce
Homemade buffalo sauce is simply a mixture of melted butter and Frank’s hot sauce (you can substitute another red hot sauce, if you prefer, but Frank’s is classic). Combine the roasted cauliflower and buffalo sauce in a bowl and gently toss so the sauce coats the cauliflower all over.
6) Bake once more
Finally, return the saucy cauliflower to the oven until blistered and drier to the touch. This step brings out even more irresistible flavor and makes the buffalo cauliflower more finger friendly.
7) Serve as desired
This buffalo cauliflower is terrific with blue cheese dip or ranch dressing. Carrot sticks, bell pepper strips and celery are classic accompaniments as well.
Buffalo Cauliflower Serving Suggestions
We discovered that buffalo cauliflower makes a fun salad component. Try massaged chopped kale or romaine, my favorite chickpea salad or crispy baked chickpeas, and a creamy dressing, like ranch, blue cheese or Caesar.
Here are some Super Bowl-worthy recipes to serve with buffalo cauliflower:
- Creamy Spinach Artichoke Dip
- Favorite Chickpea Salad
- Homemade Vegetarian Chili
- Monster Cookies
- Ultimate Veggie Pizza
View more game day recipes here.
Please let me know how your buffalo cauliflower turns out in the comments. I love hearing from you.
Roasted Buffalo Cauliflower
This buffalo cauliflower recipe is completely irresistible! It strikes the perfect balance of crisp, tender and spicy. Recipe yields 4 generous side servings.
Ingredients
- 1 large head of cauliflower (about 3 pounds)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 10 twists of freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 to 4 tablespoons Frank’s red hot sauce, to taste
- 2 tablespoons unsalted butter, melted
- Optional, for serving: Ranch dressing or blue cheese dip, carrot and celery sticks and strips of bell pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cauliflower from sticking.
- Cut the cauliflower into large florets, about 2 to 3 inches in size. In a medium mixing bowl, toss the cauliflower with the cornstarch, garlic powder and pepper. Then drizzle in the olive oil and toss until lightly and evenly coated.
- Arrange the florets evenly across the prepared baking sheet. Set the used bowl aside, but keep it nearby.
- Roast the cauliflower for 20 minutes on the lower rack, then gently toss. Return the pan to the lower rack and bake until the cauliflower is tender and golden, about 10 more minutes.
- Meanwhile, in your reserved bowl, combine the hot sauce and melted butter. Whisk to combine. Taste, and stir in another tablespoon of hot sauce if desired (it won’t taste as intense once it’s on the cauliflower). Once the cauliflower is golden, transfer it to the bowl and gently toss until the cauliflower is well coated.
- Arrange the cauliflower on the pan in a single layer once again. Return the pan to the oven and bake until the cauliflower is blistered in spots, about 10 more minutes. Serve as desired.
Notes
Make it dairy free/vegan: Substitute vegan butter, such as Miyoko’s Creamery brand. Serve with a suitable dip, if desired—this Creamy Avocado Dip might be nice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Love this recipe!!! Truly the best way to make cauliflower!!
Thanks so much!!
You’re welcome, Linda! I appreciate your review.
I’ve made this recipe a few times and I modified it every time. I like mine right before it starts they caramelize & roast (I know I’m weird) so I take them out right when they’re nice and tender but this recipe is pretty nice. I used to do the one with the batter but I like the dry batter better. Very yummy and healthy. Can def mess w your stomach tho lol..
These came out really nice. It was the first time I’ve made roasted cauliflower so I don’t know if they’d be soggy otherwise. I had to cover them with foil at the end because they started turning black a bit while the thicker bits were still soft. As a sidenote, I make buffalo sauce a lot. A tsp of soy sauce, garlic powder, and white vinegar helps add some dimension and tanginess to the flavor!
Had some leftover cauliflower florets needed to use before they spoiled. Made this as an app tonight for my hubby and me.DELICIOUS!! Thank you!
You’re welcome, MB!
This is so simple but so good ! Next time I will bake the cauliflowers for 30 than 15 , my oven is not very hot , it would have been better more cooked , ovens can be very different thank you !
Thank you for your review, Brigitte!
came out gr8t, thx! next time I’ll toss the cauliflower in olive oil first, then, and then… the cornstarch, so it will cling better ;) I mixed the recipe and more spices into the cornstarch first too. Served with homemade buttermilk blue cheese sauce- yummmmmmm!
My family and I love this recipe!! My son requests it weekly.
I love to hear that, Katie!
Made the buffalo cauliflower….my husband loved it.. will be a regular since growing cauliflower in my garden
That’s great to hear, Patricia!
I made this last night with a big beautiful head of cauliflower, and my children (four, ages 21-25!) LOVED it. I loved it, too. I cooked it maybe 10-15 minutes longer than suggested, and for the last 7 minutes, I put a piece of foil over the top. I wanted it a little softer than it was when cooked at the suggested time. I added Buffalo Sauce with avocado oil (from Costco) and returned it to the oven for another 12 minutes. Made some ranch dressing, and it was DELICIOUS. And btw, my daughter and I have been making The Very Best Granola recipe for at least a year, and we love it! We literally eat it DAILY with unsweetened greek yogurt and a little more honey, and lots of fresh berries. Love your recipes, thank you!
You’re welcome, Michelle!
Delish! Made my own “buffalo” sauce and served with your recipe for Easy Blue Cheese dip.
Suggestion as to how to reheat please
You could try a toaster oven (if you have one) or in the oven. It won’t be quite the same. It’s best right away.
Kate I love this recipe and make it at least once a week. We all love cauliflower!! Being an Atkins girl, the cornstarch is a no no on all plans, so instead I salt the cauliflower and let sit for 15-20 minutes before moving forward with recipe. It turns out crispy every time!
Will it get soggy if made ahead for a party?
It is best right away. Letting it sit, it may get softer but will still taste good.
Would love to make this but I’m not a fan of any kind of hot sauce. Any suggestions on a different kind of sauce, maybe spicy but not hot at all?
I would suggest a more mild sauce. I don’t have any suggestions off the top of my head, Sorry!
Thank you for sending out your great recipes. Please give Cookie a hug and a scratch behind the ear for me! Chris Farmer
This is delicious! I have made it several times. My husband and I savor every last morsel!
So good!! Loved it and times worked out perfectly in my oven, Definitely a keeper.
Great to hear, Mary! I appreciate your review.
Made this tonight. Worked well. I will have to do it on convection, however, to make it crispier or maybe in the air fryer. Kids gobbled it down and ate twice as much as they normally would. Thanks so much!
You’re welcome, Gord!
The new website is beautiful, Kate! Congratulations. And I love the ability to filter recipes–will save a lot of time.
One question. I live outside the US, and hot sauce is not a ‘thing’ here, neither ‘Franks’ nor any other kind. Could you give a general idea of what I might use instead? Maybe a combination of smoked paprika, cumin, a few red pepper flakes, bit of salt, and some oil? Or am I going the wrong direction?
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.
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
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!
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
Have any cornstarch can I toss them in flour?
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!
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.
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!
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!!