Buffalo Cauliflower Recipe
Buffalo sauce, originally popularized in the 1960s in Buffalo, New York, was first used to coat chicken wings at the Anchor Bar. The sauce’s spicy, tangy, and savory kick became a crowd favorite, inspiring various interpretations of the classic buffalo wing over time.
Equipment
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper or non-stick cooking spray
- Measuring cups and spoons
- Small saucepan (if making homemade buffalo sauce)
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (for gluten-free, use a gluten-free flour blend)
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (optional, for extra flavor)
- Salt and black pepper, to taste
- ¾ cup buffalo sauce (store-bought or homemade)
- 1 tbsp melted butter (optional, for a richer flavor)
Optional Garnishes
- Fresh chopped parsley
- Ranch or blue cheese dressing for dipping
- Carrot and celery sticks, on the side
Instructions
- Preheat and PreparePreheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or coat it lightly with non-stick cooking spray to prevent the cauliflower from sticking.
- Make the BatterIn a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika (if using), salt, and pepper.
- Mix until smooth, with no lumps. The batter should have a thick consistency, enough to coat the cauliflower without dripping excessively.
- Coat the CauliflowerAdd the cauliflower florets to the bowl of batter. Toss the cauliflower pieces until each floret is evenly coated with the batter.
- Use a fork or tongs to transfer the battered cauliflower onto the prepared baking sheet, spreading them out to avoid overcrowding.
- Bake the CauliflowerBake the cauliflower in the preheated oven for 20 minutes, or until they start to look golden and crispy.
- While the cauliflower is baking, prepare your buffalo sauce if you’re making it from scratch, or warm the sauce and melted butter in a small saucepan over low heat.
- Coat with Buffalo SauceAfter 20 minutes of baking, remove the cauliflower from the oven. Using a spoon or a brush, coat each floret with buffalo sauce, making sure they’re well-covered for that spicy kick.
- Return the cauliflower to the oven and bake for an additional 5-7 minutes, until the buffalo sauce sets and the cauliflower is crispy around the edges.
- Serve and EnjoyLet the buffalo cauliflower cool slightly before serving.
- Garnish with fresh chopped parsley, and serve with a side of ranch or blue cheese dressing, along with celery and carrot sticks if desired.