I’ve seen several buffalo cauliflower recipes over the years. In fact, I’ve tried to make them too. Some are too spicy, some are too dry, and some are not as flavorful as I would like. I’m a big fan of cauliflower (although I want cauliflower as it is not made into crust, bread, or whatever else). Excellent if that’s your scene.
Why make this Buffalo Cauliflower Recipe?
- You want an easy and relatively healthy side that will surely impress people.
- You want a low-maintenance side that seems more impressive than it is.
- You are craving cauliflower but don’t just want to roast it.
Anyway, something I’ve been searching for the last few weeks is easy, minimal-effort recipes. I recently started a new job where I’ve gone 8-10 hours. The last thing I want to do is come home and make a fancy dinner. But I don’t want to eat bland food either. And if I want to order take out, I’m driving 30-45 minutes one way. So cooking seems to be the easiest and best way. Who knew. I’ve had plenty of buffalo cauliflower at restaurants but never been able to recreate a buffalo cauliflower recipes that wasn’t crazy spicy or tasted good.
While many are fried, I didn’t particularly want fried cauliflower either. Also, deep-frying things and playing around with hot oil still intimidates me. So after playing around with the measurements and ratios of oil and hot sauce, I settled upon this.
As you know, food blogging is all about SEO, and if you don’t have enough story time, it will never land in the google results. I think that’s enough of the buffalo cauliflower SEO. I will most likely bring back recipes as I continue to try new things in this new chapter of life.
Buffalo Cauliflower Recipe
- 1 Cauliflower (around 2-3 pounds)
- 1 tsp Paprika
- 2/3 cup hot sauce
- 2 tbsp olive oil (for hot sauce mx)
- salt and pepper to taste
- 1 tbsp olive oil (to coat cauliflower)
- Preheat the oven to 425 degrees Fahrenheit. I opt to use a wire rack to roast but you can also parchment paper to line.
- Cut the cauliflower into large florets around 2 inches in size. Coat evenly with olive oil, salt, and pepper.
- In a medium bowl, whisk together hot sauce, 2 tbsp olive oil, paprika, and salt and pepper.
- Coat cauliflower evenly with hot sauce mix and place cauliflower evenly on the baking sheet.
- Cook for 20 minutes until cauliflower is roasted and slightly blistered.
Buffalo Cauliflower Tips:
- You’ll want to bake at a high temperature on a lower shelf. Four hundred twenty-five degrees is typically an ideal temperature to caramelize vegetables. Baking the buffalo cauliflower on a lower rack means it will brown just a little more. You’ll want to rotate the cauliflower halfway through so they get cooked evenly. No one wants half-cooked on one side.
- The buffalo Cauliflower becomes less intense as you cook it. If you tried the buffalo cauliflower right out of the mixing pan, you’d say: oh my stars; this is way too hot. It does get milder as you cook it. We even saved some for leftovers, and it was milder after that. They keep well; we’ve retained them for a few days, and they still taste great.
How can you serve buffalo cauliflower?
- As a basic side. Add ranch or blue cheese. Whatever your heart desires.
- As a snack, watching sports. Ok, so most people prefer wings, but you can do this.
- We’ve also served them with tri-tip and cornbread. This has been a fun Sunday meal for us.
- In pita, on a sandwich, wrap, or taco. We’ve made buffalo cauliflower pitas, sandwiches, tacos, and wraps, and they all taste good. My friend Liz has a fun buffalo cauliflower taco recipe I might try next.
You can see more recipes here.
Questions for you:
Have you tried buffalo cauliflower?
What is your favorite way to eat cauliflower?
I’m about to attempt something called fire n ice watermelon salsa?
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