Buffalo Cauliflower Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or a silicone mat. Ensure cauliflower florets are roughly uniform in size so they cook evenly (about 1–1.5-inch pieces).

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper until evenly combined.

Add the water and 1 tablespoon vegetable oil to the dry mixture and whisk until you have a smooth, slightly thick batter that coats the back of a spoon. If batter is too thick, add up to 1 tablespoon more water; if too thin, add a small pinch more flour.

Toss the cauliflower florets in the batter, working in batches if necessary, until each floret is evenly coated. Shake off any excess batter and place florets on the prepared baking sheet in a single layer, leaving a little space between pieces for crisping.

Bake in the preheated oven for 20–25 minutes, turning once halfway through, until the batter is set and edges start to brown and crisp.

While the cauliflower bakes, make the buffalo sauce. In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, honey (if using), apple cider vinegar, and smoked paprika until smooth and warmed through. Taste and adjust balance of heat and sweetness. Keep warm on the lowest heat setting or remove from heat and transfer to a bowl.

If you prefer a thicker sauce to cling to the cauliflower, return sauce to very low heat and simmer 1–2 minutes, whisking, then remove from heat.

When cauliflower is golden and crisp from the oven, remove the baking sheet. Transfer hot florets to a large mixing bowl (metal or heatproof bowl preferred). Pour about three-quarters of the buffalo sauce over the cauliflower and gently toss with a spatula until florets are evenly coated. Reserve the remaining sauce for serving or additional toss if you want them saucier.

Return the sauced florets to the baking sheet in a single layer and place back in the oven for 5–7 minutes to dry and set the sauce, creating a sticky glaze and extra crisping.

Remove the baking sheet from the oven. Scatter the blue cheese crumbles evenly over the hot buffalo cauliflower so the cheese softens slightly and adheres to pieces.

Sprinkle the chopped chives or parsley over the top for freshness and color.

Serve immediately with celery sticks and ranch or blue cheese dressing on the side for dipping. Offer remaining warm buffalo sauce on the side if desired.

Leftovers: Store cooled cauliflower in an airtight container in the refrigerator up to 2 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes before serving; add fresh crumbles of blue cheese after reheating.