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Buffalo Roasted Cauliflower

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Served as an appetizer — or even as a side dish — this bite-size Buffalo Roasted Cauliflower is crispy, tangy, and very flavorful! Whether you love everything buffalo or are looking for a healthy chicken wings alternative for the big game, you can feel good about this cauliflower recipe.

Let’s face it, cauliflower all on its own is not all that impressive. As a child, I could not be convinced to eat cauliflower unless it was smothered with cheese sauce — lots of cheese sauce.

But now, I’m starting to actually enjoy cauliflower, especially when it’s roasted and seasoned well like with this tasty recipe.

Add celery sticks and Ranch or blue cheese dressing to create a yummy party buffalo platter.

Roasted Buffalo Cauliflower in blue bowl

Buffalo Roasted Cauliflower

Buffalo fever has taken the country by storm! My daughter would eat buffalo sauce on ANYTHING and was the one who introduced me to the idea of buffalo cauliflower. I was skeptical at first, but it is actually very tasty!

Cauliflower and buffalo sauce

How to get crispy cauliflower without frying

Believe it or not, there are ways to cook crispy vegetables without frying and without a lot of oil, but there are a few tricks. Here are my tips for getting a crispy crust on today’s cauliflower recipe:

  1. Preheat the oven to 425 degrees – don’t skip this step! Starting with a hot oven will allow the veggies to immediately start to oven-fry.
  2. Completely coat the cauliflower in a slurry, which is a mixture of flour and water. Typically, a slurry is used to thicken soups or stews, but in this case, the slurry acts as the breading for the veggies and also gives the buffalo sauce something to cling to later in the baking process. 
  3. Don’t overcrowd the baking pan. Lightly coat a non-stick baking sheet with cooking spray, then place the coated and well-drained cauliflower (a slotted spoon works well for this) on the pan leaving some space for air to circulate.
Coated cauliflower on baking sheet

What’s in the sauce?

Once the cauliflower has roasted and has a crispy coating, baste each floret with a mixture of Frank’s Red Hot Wing Sauce, a little melted butter, and a bit of honey for sweetness.

You can adjust the amount of honey to your taste, but I like to add a tablespoon to one-third cup of the wing sauce. 

Adding buffalo wing sauce to melted butter

For this recipe, you may need…

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Brushing buffalo sauce onto cauliflower
Roasted Buffalo Cauliflower in blue bowl

Buffalo Roasted Cauliflower Recipe

If you have kids who like buffalo flavor but who struggle to eat their veggies, then try serving Roasted Buffalo Cauliflower as a side dish on your dinner table.

Roasting completely changes the flavor of cauliflower, so give it a try with your picky eaters

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Yield: 4 servings

Buffalo Roasted Cauliflower

Roasted Buffalo Cauliflower in blue bowl

Served as an appetizer — or even as a side dish — this bite-size Buffalo Roasted Cauliflower is crispy, tangy, and very flavorful!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 head cauliflower, cut into bite size pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/3 cup Frank's Red Hot Buffalo Sauce
  • 1 tablespoon honey
  • 1 teaspoon butter, melted

Instructions

  1. Preheat oven to 425 degrees. Lightly coat a rimmed baking sheet with cooking spray; set aside.
  2. In a large bowl, whisk together the flour, water, garlic powder and pepper until smooth. 
  3. Put half of the cauliflower pieces into the bowl and stir to coat all the pieces. Use a slotted spoon to transfer the coated cauliflower to the baking sheet, letting the excess batter drip back into the bowl. Repeat with the remaining cauliflower. Bake for 35 minutes.
  4. White the cauliflower is baking, stir together the buffalo sauce, melted butter, and honey in a small bowl.
  5. Remove the cauliflower from the oven and brush each piece with the buffalo sauce mixture. Return to the oven for 10 more minutes or until slightly crisp. Serve with a side of Ranch or blue cheese dressing.

Notes

Recipe adapted from All Recipes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 559mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 4g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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