Buffalo Cauliflower

This Buffalo cauliflower recipe, while not Buffalo chicken wings, is easy, surprisingly tasty, healthy, paleo-friendly, and crowd-pleasingly impressive, especially when smothered in blue cheese dip.

Plate of roasted cauliflower brushed with hot sauce and topped with crumbled blue cheese in front of a door

With this Buffalo cauliflower recipe, you can have it all–all the awesomeness of Buffalo wings and all the virtuousness of cauliflower. Not to mention all the accolades from everyone who tries it. We’re not suggesting you try to pass this roasted cauliflower off as chicken wings. We’re just saying that chances are you’re not going to recall any other cauliflower recipe from the past. Crowd-pleasingly good and ridiculously easy.–Renee Schettler

Buffalo Cauliflower

  • Quick Glance
  • (3)
  • 15 M
  • 1 H
  • Serves 2 to 4
5/5 - 3 reviews
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Ingredients


Directions

Crank up the oven to 375°F (190°C).

Trim the stem end and any leaves from the cauliflower and toss the trimmings in the compost. Leave the rest of the head of cauliflower whole. Place the entire cauliflower head on a rimmed baking sheet and coat the cauliflower with 2 tablespoons oil and season with salt and pepper to taste. Roast until tender and somewhat browned, 30 to 45 minutes, depending on the size of your cauliflower.

Meanwhile, in a saucepan, bring the Frank’s RedHot Sauce and Sriracha to a boil. Reduce the heat to a gentle simmer, then slowly whisk in the butter, a few pieces at a time, until everything is melted and incorporated and bubbly. Remove from the heat.

Cut the cauliflower head into florets. (You don’t want the florets to be too teensy or dainty; rather, you want them to be the proper size to enable you to easily snatch one up from a platter. You know, the size of a chicken wing. Just don’t pop the entire floret in your mouth at once, you heathen.)

Place a large sauté pan over medium-high heat until hot but not smoking. Add the remaining teaspoon canola oil, then add the cauliflower and salt and pepper to taste and cook, stirring or shaking the pan occasionally, until the cauliflower is warmed through. Carefully add the sauce and cook until everything is warmed through and the cauliflower is completely coated, about a minute or so.

Plunk the Buffalo cauliflower on a platter and finish with a sprinkling of blue cheese and/or the Blue Cheese Dip on the side. Originally published January 30, 2014.

Print RecipeBuy the Brooklyn Chef's Table cookbook

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Recipe Testers' Reviews

This Buffalo cauliflower is quite possibly one of the best ways to prepare cauliflower. It's quick, simple, healthful, and beautiful. The proportions for the sauce are perfect. I thought it was going to be way too spicy, but it was fantastic. The blue cheese is a nice touch but not necessary.

The recipe says it could feed 4, but I used a 1 1/2 pound head of cauliflower and I could have eaten the entire dish myself. It was that good.

I roasted my head of cauliflower about 45 minutes to cook it through. When it cooled, I broke it into florets and sautéed them in oil. The one warning I would give is to be careful when adding the hot sauce to the sauté pan. When the sauce hits the pan, it gives off a very spicy aroma—I could feel it in the back of my throat. I'll hold my breath for that part next time. This was really everyone’s favorite at the last party we had. I can imagine cooking up a head of it just for me.

Hmmmm. Buttery, spicy, Buffalo sauce slathered over sinfully delicious...cauliflower? Yup, cauliflower. Move over chicken wings, there's a new game day snack in town, and it's a guaranteed winner.

This crunchy and curiously shaped vegetable is first roasted to bring out its sweeter side, then sautéed and drenched in Buffalo sauce with a special Sriracha kick before being topped with cool, creamy blue cheese. Watch out, things are about to get saucy. I found that 30 minutes wasn't long enough to get the cauliflower very brown or tender, so I roasted it for another 15 minutes. Perfection.

I tasted the Buffalo cauliflower without the sauce after roasting. It was sooo good, I might just make it like this in the future.

I made the sauce in a sauté pan and then when I took the cauliflower out the oven, I added the florets directly to that pan. (I'm always looking for ways to reduce the number of dishes I have to wash.) I cut the cauliflower into florets before adding them to the sauté pan, and the sauce seemed to coat them pretty well. One suggestion is to keep the florets big, since you can pick them up and eat them like you would a chicken wing that way. I made the mistake of cutting them small and it was a little awkward eating them. This is key for a party.

Serving size is a little tricky. I shared this with my husband and we were able to eat most of it between the 2 of us, so I think 4 might be a bit generous. If, however, this is served with other snacks, it might be perfect. I'll definitely make this Buffalo cauliflower again, especially for my vegetarian friends.

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Comments

  1. I think I’ve said this before but cauliflower plays so well with others, doesn’t it? This recipe is an explosion of flavor! The Buffalo sauce really shines with the cauliflower.

    I served this as a side dish with some breaded and baked cod. REALLY GOOD!

  2. Move over chicken, there’s a new kid in town. I thought this would be a nice addition to my Super Bowl spread but never expected it to out score the Buffalo wings. This was the perfect dish for a party as you can prep and roast the cauliflower earlier in the day then toss it in the sauce prior to serving. Touchdown!

  3. Never let a good sauce go to waste! I had a bit of the sauce left over from making this previously, and used it to marinate raw cauliflower florets for a couple of hours, then placed them in a hot oven (375℉ convection) for 30-40 minutes, for a no fuss meal. lined the sheet pan with parchment, and while it was roasting, mixed up a yogurt-labneh blend with some fresh lemon zest and juice, a tiny splash of evoo and we were set! Next words I heard were “when can we have this again?” 😉

  4. Yes, except for vegetable oil. Vegetable oil has proven to be very bad for your health. It is the main cause of the health decline since they came out with it!!

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