Buffalo Cauliflower Recipe

Preheat & prep

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it. Cut a medium head of cauliflower into medium florets, roughly uniform in size (about 1 to 1.5 inches) so they cook evenly. Pat dry with paper towels.

Make the batter

In a large bowl whisk together 1 cup all-purpose flour, 1 cup cold water, 1 tablespoon milk, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth and lump-free. Batter should be thick enough to coat but still pourable — adjust with a tablespoon more water or flour if needed.

Optional panko

If using the optional crispy coating: in a shallow bowl toss 3/4 cup panko breadcrumbs with 1 teaspoon olive oil so they are lightly coated. Set aside.

Coat the florets

Working in batches, dunk each cauliflower floret into the batter, letting excess drip back into the bowl. If using panko, immediately roll the battered floret in the panko to adhere. Place coated florets on the prepared baking sheet in a single layer with space between pieces.

Bake the coated cauliflower on the middle rack for 20 minutes. After 20 minutes, flip each floret with tongs so they brown evenly. Return to oven and bake an additional 10–12 minutes until batter is set and edges are golden and crisp (total 30–32 minutes). For extra crispness, broil 1–2 minutes at the end while watching closely.

While cauliflower bakes, make the buffalo sauce: in a small saucepan over low heat, combine 1/2 cup hot sauce, 2 tablespoons butter, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar (or honey), 1/2 teaspoon Worcestershire sauce (optional) and 1/4 teaspoon salt. Stir until butter melts and sauce is glossy and blended. Keep warm over very low heat or transfer to a bowl.

When the cauliflower is finished baking, transfer the hot florets to a large mixing bowl. Pour the warm buffalo sauce over the florets and gently toss until each piece is evenly coated. If you prefer a saucier finish, reserve a few tablespoons of sauce to drizzle at serving.

Return the sauced florets to the baking sheet and bake 5 more minutes at 220°C (425°F) to set the sauce onto the batter and crisp slightly.

Remove from oven, garnish with 1 tablespoon chopped fresh parsley and let cool 2–3 minutes.

Serve hot with 1/2 cup ranch or blue cheese dressing and celery sticks on the side. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 200°C (400°F) oven for 8–10 minutes to restore crispness.