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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Cookieandkate →Chef's 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.
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.
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Reviews from the Original Source
Turned out really great. Much less messy than when I've battered and fried them, and it fixes the buffalo craving with lower calories. I also made some with lemon pepper instead of buffalo sauce that was great too.
Followed the instructions and recipe, but it turned out soggy. Tasted good, but the texture was way off... Off-putting.
I felt like the recipe had good flavor, although it was very soft, overcooked and soggy. I’m not sure what I did, especially with all of the wonderful reviews.
We've made this recipe twice and I'm a big fan! It is a really easy recipe (although I forgot the cook time is a little long). The cauliflower has a really great texture - a little crisp on the outside, but almost creamy on the inside. The buffalo flavor really does mellow nicely! Thanks so much!
This recipe is so good!
Best buffalo cauliflower ever!
Thanks
This was my first attempt at cauliflower wings, and it was delicious! I'm so glad I tried your recipe first because I think you are right, the corn starch makes all the difference (or in my case, tapioca starch). I don't know if a flour breading would be as good when baked. Thank you for a wonderful recipe!
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!!
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.
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!
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
So good!! Loved it and times worked out perfectly in my oven, Definitely a keeper.
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!
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!
My family and I love this recipe!! My son requests it weekly.
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 !
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!
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!
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..
Love this recipe!!! Truly the best way to make cauliflower!!
Thanks so much!!
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