Buffalo Cauliflower Recipe

Overhead serving photo of baked buffalo cauliflower in a small metal tray lined with parchment paper, topped with chopped green chives, served beside celery sticks and a white ramekin of creamy ranch dressing, with a lemon wedge on the right and a bowl of buffalo sauce partially visible at the top.

4.81 from 673 votes

This easy Baked Buffalo Cauliflower is a bold and delicious appetizer made with Frank’s RedHot Sauce. Roasted until tender with lightly crisped edges, this breading-free buffalo cauliflower is the ultimate party snack and perfect for dipping into creamy favorites like ranch and blue cheese dressing. Both gluten-free and vegetarian.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 139kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 large head of cauliflower - cut into bite-sized florets
▢ ½ cup Frank's RedHot Sauce - plus more for serving
▢ 2 tablespoons butter - melted
▢ 1 tablespoon olive oil
▢ ½ teaspoon garlic powder
▢ 1 tablespoon fresh lemon juice - plus more for serving
▢ ½ teaspoon salt - optional, to taste

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Prep the cauliflower: Cut the cauliflower into evenly sized florets and pat dry if needed (dry florets roast better).
Make the buffalo sauce: In a large mixing bowl, whisk together the ½ cup Frank's RedHot sauce, 2 tablespoons of melted butter, 1 tablespoon olive oil, ½ teaspoon garlic powder, and 1 tablespoon of fresh lemon juice until smooth.
Coat the cauliflower: Add the cauliflower florets to the bowl and toss until evenly coated.
Arrange on the pan: Spread the florets in a single layer on the prepared baking sheet. Leave space between pieces so the cauliflower roasts instead of steaming.
Bake: Roast for 20-25 minutes, tossing once halfway through, until tender and lightly browned around the edges.
Serve: Enjoy immediately with ranch or blue cheese dressing and your favorite crunchy veggies for dipping.

Notes

Reader tip for firmer texture: Roast the cauliflower first, then toss with buffalo sauce and return to the oven for 5-10 minutes so the sauce bakes onto the edges.

Adjust the heat: For milder flavor, add extra melted butter or a small drizzle of honey to the sauce. For more heat, add a pinch of cayenne or finish with extra hot sauce.

Use a different hot sauce: Any cayenne-style hot sauce works (heat levels vary, so taste and adjust).

Dairy-free option: Swap butter with plant-based butter or use an extra tablespoon of olive oil.

Serving idea: Serve on a platter with celery, carrots, and ranch or blue cheese, or portion into small cups for parties.

Storage: Buffalo cauliflower is best enjoyed immediately. Store leftovers in an airtight container for up to 4 days - freezing is not recommended.

Nutrition

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