Buffalo cauliflower is the kind of appetizer that will please vegetarians and non-vegetarians alike! The florets are roasted until golden, tossed in a homemade buffalo sauce, then broiled for a super tasty, caramelized finish.
Why You’ll Love This Buffalo Cauliflower
During my last Super Bowl party, a few friends casually mentioned that I should make a buffalo cauliflower recipe. So I set off to test this recipe, and wow, these little buffalo cauliflower bites caught me by surprise! They hit all the same tangy, spicy notes as classic buffalo wings, just in a crispy, veggie-forward form. Plus, I love that this vegetarian appetizer now sneaks even more vegetables into my spread of game day and Super Bowl foods. You’ll also love that they:
- Have a crispy outer layer. Cornstarch is the secret here! It creates that lightly crispy coating so the cauliflower doesn’t turn out too soft or soggy (because no one wants that).
- Are incredibly easy to make. Simple ingredients, straightforward steps, and totally foolproof. This is one appetizer you can always count on.
- Have that unmistakable flavor. Just think of them as everything you love about buffalo wings or buffalo chicken dip, made lighter and easier!
Buffalo Cauliflower Ingredients
- Cauliflower: Chop the florets into easy-to-pick-up, bite-sized pieces.
- Cornstarch: This is key for crispiness, without any gluten! When baked, it creates a light coating that mimics the texture of fried wings, without actually frying anything. You can swap in arrowroot powder as well, but it doesn’t get quite as crispy.
- Dried herbs and spices: Garlic powder, paprika, salt, and black pepper add savory depth and flavor to the batter.
- Frank’s RedHot sauce: There’s a reason most buffalo recipes specifically call for it. Frank’s has the perfect balance of heat, tang, and vinegar without being overly spicy or sweet. It also emulsifies well with butter to create a smooth, glossy sauce. Other hot sauces can be too hot, too thin, or too acidic, which throws off the flavor and texture.
- Unsalted butter: Melted butter smooths out the heat of the hot sauce and helps the buffalo sauce cling to the cauliflower for maximum flavor.
Find the printable recipe with measurements below.
How To Make Buffalo Cauliflower
First, season the cauliflower. In a large bowl, whisk together the cornstarch, water, garlic powder, paprika, salt, and black pepper until you have a light, pancake-style batter. Add the cauliflower florets and gently toss until evenly coated. (You can also do this in a large zip-top bag if that’s easier.)
Second, bake the cauliflower. Spread the florets out on a parchment-lined baking sheet in an even layer. Bake for 20 to 25 minutes at 425°F (220°C), stirring halfway through, until the edges are golden and lightly crispy. Don’t skip the stirring for maximum crispiness all around!
Third, make the sauce. While the cauliflower bakes, stir together the hot sauce and melted butter in a small bowl.
Lastly, coat the cauliflower. Brush or drizzle the buffalo sauce over the baked cauliflower. Return it to the oven and bake for another 10 to 15 minutes, until the florets start to brown in spots and look crispy.
Storage & Reheating Tips
Buffalo cauliflower is definitely best enjoyed fresh while it’s hot and crispy, but leftovers can still be saved. Store any cooled cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the oven at 400°F until warmed through and crisped up again. I don’t recommend microwaving, as it will soften the coating.
More Vegetarian Appetizers
- Guacamole: A classic for a reason.
- French Onion Dip: So much better than store-bought.
- Baked Zucchini Fries: Another fan favorite veggie!
- Black Bean Dip: More flavorful than you think.
- Or give these other appetizers a try!
If you make this buffalo cauliflower recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- ½ cup cornstarch
- ½ cup water
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 to 4 tablespoons Frank's red hot sauce, to taste
- 2 tablespoons melted unsalted butter
- 1 recipe ranch dressing
Instructions
- Season the cauliflower. Preheat oven to 425°F (220°C). In a large mixing bowl, whisk together the cornstarch, water, garlic powder, paprika, salt, and black pepper. It should be a light pancake-batter consistency. Add the cauliflower florets and gently toss together, until well coated. Alternatively, you can add the sauce and cauliflower to a large Ziploc bag and shake it together.
- Bake. Arrange the florets on a parchment-lined baking sheet, evenly spread out. Bake for 20 to 25 minutes, stirring halfway through, until the edges are golden.
- Make the sauce. Meanwhile, in a small mixing bowl, stir together the hot sauce and melted butter.
- Coat the cauliflower. Once the cauliflower is golden, brush the sauce on top of the cauliflower. Return the sheet pan to the oven and bake for 10 to 15 minutes more, until starting to brown in spots.
- Serve. Serve the buffalo cauliflower warm with ranch dressing for dipping.
Lisa’s Tips
- Instead of the cornstarch, you could also use arrowroot powder, a GF flour blend, or AP flour (if you’re not gluten-free).Â
- For a little sweetness to balance the spice, you can add 1 to 2 teaspoons of honey to the hot sauce mixture.Â
- Make sure to use Frank’s Red Hot sauce for a classic buffalo flavor!
Nutrition
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Behind The Scenes
Oh lordy are these things good! Trust me, it’s really hard to stop nibbling once you’ve started. Pro tip: make sure you use parchment paper on the baking tray. I didn’t (in the photo above) when I was testing, and you can see the cauliflower florets stuck to the pan. A little parchment paper makes clean-up a breeze.
