Buffalo Cauliflower
Ingredients
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- 1 head cauliflower – cored and cut into 1.5-inch florets
- 3/4 cups all-purpose flour
- 1/4 cups cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp fine salt
- 1/2 tsp black pepper
- 3/4 cups water – cold
- 1/2 cups hot sauce
- 4 tbsp unsalted butter – cut into pieces
- celery sticks – for serving
- blue cheese dressing – for serving
Instructions
1. Preheat the oven to 450°F. Line two rimmed baking sheets with parchment paper.
2. Prep the cauliflower: core and cut into 1.5-inch florets, then pat very dry so the batter adheres.
3. Make the batter: In a large bowl whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk in the cold water until smooth and the consistency of thick pancake batter that clings but drips slowly. Let rest 5 minutes.
4. Coat the florets: Working in batches, dip the cauliflower into the batter, letting excess drip off. Arrange the coated florets on the prepared sheets with space between pieces.
5. Bake until set and lightly browned, 20–25 minutes, flipping each piece once after 15 minutes. The surface should look dry with a few golden spots.
6. Make the Buffalo sauce: Melt the butter in a small saucepan over low heat. Whisk in the hot sauce until smooth and slightly emulsified, 1–2 minutes; keep warm.
7. Sauce and finish: Transfer the baked florets to a large bowl, pour the warm Buffalo sauce over, and toss to coat evenly. Return the sauced florets to the sheets in a single layer and bake until the edges crisp and the sauce clings, 10–12 minutes. For extra char, broil 1–2 minutes, watching closely.
8. Serve immediately with celery sticks and blue cheese dressing.
Buffalo Cauliflower turns the bold, tangy heat of Buffalo wings into a vegetable-forward appetizer with crisp-tender florets and a sticky, buttery hot-sauce glaze. The batter gives the cauliflower a light, craggy shell that grips the sauce, while the high-heat roast develops browned edges and a satisfying bite. Served hot with cooling blue cheese dressing and crunchy celery, it delivers the familiar Buffalo bar-snack experience without the chicken.
The dish draws its flavor identity from Buffalo, New York’s famous wing tradition—hot sauce emulsified with butter—adapted in recent decades by cooks seeking a meatless option. As gastropubs and home kitchens embraced vegetable small plates, cauliflower became the favored canvas for Buffalo sauce thanks to its sturdy structure and neutral flavor. Today it’s a staple on sports-bar menus and at gatherings, reflecting how classic American sauces continue to inspire modern, plant-centric riffs.