Buffalo Cauliflower Recipe
Make Buffalo Cauliflower Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower & Batter
Buffalo Sauce
Coating & Finish
Method
Cauliflower & Batter
- 1
Prepare cauliflower
Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or a silicone mat. Cut 1 head of cauliflower into bite-sized florets, trying to keep sizes similar for even cooking. Pat dry with paper towels to remove excess moisture.
- 2
Make batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 3 tsp salt. If using, beat 1 large egg in a small bowl then whisk into the dry mix along with 3 tbs cold water to make a thick, crepe-like batter. If you prefer vegan, omit egg and add an extra tablespoon water if needed to reach coating consistency.
- 3
Coat florets
Working in batches, drop cauliflower florets into the batter and toss to coat completely. Use a slotted spoon to lift florets, letting excess batter drip back into the bowl. If using panko, transfer battered florets to a shallow bowl of 3/4 cup panko and press lightly to adhere.
Bake & Crisp
- 4
Place coated florets on the prepared baking sheet in a single layer with space between pieces. Lightly spray or brush the tops with olive oil or neutral oil (about 2 tbs worth distributed). Bake at 220°C (425°F) for 20 minutes, then flip each floret, respray lightly, and bake an additional 10–12 minutes until golden and crisp at the edges.
Buffalo Sauce & Finish
- 5
Make sauce
While cauliflower bakes, combine 1/2 cup hot sauce, 2 tbs unsalted butter, 1 tsp honey (or brown sugar), 1/2 tsp Worcestershire, 1/2 tsp apple cider vinegar and 1/4 tsp black pepper in a small saucepan over low heat. Stir until butter melts and sauce is smooth and slightly warmed through; remove from heat. Taste and adjust sweetness or heat to preference.
- 6
Toss in sauce
When cauliflower is crisp, transfer hot florets to a large bowl, pour the warm buffalo sauce over them, and gently toss to coat thoroughly. Use a spatula to ensure even coverage without crushing the pieces.
- 7
Finish & serve
Arrange sauced cauliflower on a platter. Sprinkle with chopped fresh parsley (1 tbs). Serve immediately with 1/2 cup crumbled blue cheese or ranch dressing on the side for dipping.