In an effort to try to get my husband and kids to eat more vegetables that I love, I ended up with some insanely delicious cauliflower. Maybe it’s selfish to try and sway them to my side, but I’m going to go with that it’s me being motherly and trying to get everyone to eat their vegetables instead. And let me tell you, it’s not hard to eat your vegetables when it’s something like this Roasted Buffalo Cauliflower. This cauliflower is overflowing with flavor. It’s tender, but slightly crisp and perfectly spicy.
This Roasted Buffalo Cauliflower is lightly coated in a quick and simple batter and then roasted in the oven until tender and slightly charred. Then it’s tossed in buffalo sauce and returned to the oven to finish cooking.
You could serve this cauliflower as an appetizer, a side dish, or use it as a protein replacement in a main dish. Or you could simply eat it right off the baking sheet because it’s fricking delicious.
Let me show you how I made this Roasted Buffalo Cauliflower 👇🏻
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, combine 1/2 cup flour, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp black pepper, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder. Whisk together.
Pour in 3/4 cup buttermilk.
Note: If you don’t have buttermilk on hand, you can make a “homemade” buttermilk by adding 1 tbsp of lemon juice or apple cider vinegar to 3/4 cup milk. Stir and let it sit for 5 minutes to thicken.
Whisk to combine.
Add in one head’s worth of (medium-sized) cauliflower florets. Gently toss the florets to coat in the batter.
Add 1/2 cup panko breadcrumbs and, again, gently toss until coated.
Lay out the cauliflower florets onto the prepared baking sheet, spacing them out as much as possible. If you need to use 2 baking sheets to not overcrowd, then do so. Spacing will allow the cauliflower to stay a little crisp.
Bake for 20 minutes. Flip the cauliflower and then return to the oven for another 20 minutes.
While the cauliflower are finishing up in the oven, combine 1/2 cup buffalo sauce (your favorite one), 2 tbsp unsalted butter, and 1 tbsp honey into a small pot over medium heat. Bring to a boil and cook for 1-2 minutes at a gentle simmer and then remove from the heat.
When the cauliflower is done cooking, add it to a large mixing bowl. Slowly pour some of your buffalo sauce over the cauliflower, using as little or as much as you like. Gently toss the cauliflower in the buffalo sauce until evenly coated.
Place the florets back onto the baking sheet and return to the oven for another 10 minutes.
The cauliflower should be slightly charred, tender, but still a little crisp thanks to the panko breadcrumbs.
You can serve the cauliflower on it’s own, with extra buffalo sauce, or with ranch.
This Roasted Buffalo Cauliflower is best when eaten right away. If you have leftovers, refrigerate in an air-tight container for up to 2-3 days. To reheat, place in a 400 degree oven until hot.
Enjoy!!
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Roasted Buffalo Cauliflower
Ingredients
- 1 Head of Cauliflower, cut into medium florets
- 1/2 Cup Flour
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Chili Powder
- 1/2 Tsp Black Pepper
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 3/4 Cup Buttermilk (See substitution note above)
- 1/2 Cup Panko Breadcrumbs
- 1/2 Cup Buffalo Sauce
- 2 Tbsp Unsalted Butter
- 1 Tbsp Honey
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, smoked paprika, chili powder, black pepper, salt, garlic powder, and onion powder. Whisk together. Add the buttermilk and then whisk to combine.
- Add the cauliflower to the bowl and gently toss to evenly coat the florets in the batter. Add the panko breadcrumbs and toss until well coated.
- Lay the cauliflower out onto the baking sheet, spacing apart as much as possible. (If you have to use 2 baking sheets to allow space, then do so. Spacing the cauliflower apart let’s the cauliflower stay slightly crispy.)
- Bake for 20 minutes. Then flip the cauliflower and return to the oven for another 20 minutes.
- While the cauliflower is finishing in the oven, add the buffalo sauce, butter, and honey to a small pot over medium heat. Bring to a slight boil and simmer for 1-2 minutes and then remove from the heat.
- When the cauliflower are done, scoop them into a large bowl. Pour in as much or as little of the buffalo sauce as you like. Gently toss to evenly coat. Place the cauliflower back on the baking sheet and return to the oven for another 10 minutes.
- When done, the cauliflower should be slightly charred, tender, but still a little crisp thanks to the panko. Serve as is, with more buffalo sauce, or with ranch dressing. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.