Buffalo Cauliflower
Crispy roasted cauliflower tossed in a bright, tangy buffalo sauce. This is the perfect vegetarian take on buffalo wings, spicy, flavorful, and irresistible whether served as an appetizer, side, or game-day snack.
Ingredients
For the Cauliflower
- 1 large head cauliflower cut into bite-sized florets
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Buffalo Sauce
- ¼ cup hot sauce like Frank’s RedHot
- 2 tbsp unsalted butter melted
- 1 tbsp honey
- ½ tsp garlic powder
For the Garnish (optional)
- Chopped parsley
- Blue cheese or ranch dressing for dipping
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss 1 large head cauliflower florets with 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.1 large head cauliflower, 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper
- Roast cauliflower for 20–25 minutes, flipping halfway, until golden and slightly crispy on the edges.
- While the cauliflower roasts, whisk together ¼ cup hot sauce, melted 2 tbsp unsalted butter, 1 tbsp honey, and ½ tsp garlic powder in a small bowl.¼ cup hot sauce, 2 tbsp unsalted butter, 1 tbsp honey, ½ tsp garlic powder
- Remove roasted cauliflower from the oven and immediately toss with the buffalo sauce until evenly coated.
- Garnish with Chopped parsley and serve warm with Blue cheese or ranch dressing for dipping.Chopped parsley, Blue cheese or ranch dressing