Chickpea dusted cauliflower, buffalo sauce

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat. Trim the cauliflower head and cut into bite-sized florets, aiming for even pieces (about 1-1.5 inches). Pat dry with paper towels; drier florets will crisp better.

Prep the cauliflower

In a wide shallow bowl or medium mixing bowl, whisk together 1 cup chickpea flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk in 3 tablespoons cold water and 2 tablespoons neutral oil until you have a thick, smooth batter that coats the back of a spoon. Add up to 1 additional tablespoon water only if needed to reach coating consistency — it should not be runny.

Make the chickpea batter

Working in a single layer (do not overcrowd), toss cauliflower florets in the batter to coat thoroughly. You can use tongs or a slotted spoon to transfer each floret, allowing excess batter to drip back into the bowl. Place coated florets on the prepared baking sheet, leaving a little space between pieces for air circulation.

Coat the florets

Bake at 425°F for 20–25 minutes, turning once halfway through, until the batter is set, golden in spots and the cauliflower is fork-tender. If you prefer extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.

Roast until tender and starting to brown

While cauliflower roasts, combine 3 tablespoons butter, 3/4 cup hot sauce, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup (or honey), 1/2 teaspoon Worcestershire (optional), 1/4 teaspoon cayenne (optional) and 1/4 teaspoon salt in a small saucepan over low heat. Warm gently, stirring, until butter is fully melted and sauce is smooth and glossy, about 3–4 minutes. Taste and adjust seasoning — add more vinegar for tang, more maple for sweetness, or more cayenne for heat. Keep warm but do not boil.

Make the sauce

Transfer hot roasted cauliflower to a large mixing bowl. Pour most of the warm buffalo sauce over the florets (reserve about 2 tablespoons for serving). Gently toss with two large spoons or tongs until each piece is evenly coated. Return sauced florets to the baking sheet and roast 5 more minutes at 425°F to set the sauce onto the coating. This will help the sauce adhere and caramelize slightly.

Toss roasted cauliflower in sauce

Remove cauliflower from the oven and transfer to a serving platter. Drizzle the reserved buffalo sauce over any spots that need extra coverage. Sprinkle chopped fresh parsley or chives over the top for color.

Serve immediately with blue cheese or ranch dressing and celery sticks on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 8–10 minutes to recrisp.

cauliflower florets

chickpea flour (besan)

cold water

garlic powder

onion powder

smoked paprika

fine sea salt

black pepper

neutral oil for roasting (canola, vegetable, avocado)

hot sauce (Frank's RedHot or similar)

unsalted butter

apple cider vinegar

maple syrup or honey

Worcestershire sauce (optional, vegetarian omit or use vegan)

cayenne pepper (optional, for extra heat)

chopped fresh parsley or chives

vegan or regular blue cheese dressing (for serving)

celery sticks (optional, for serving)

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