Cauliflower – I like to start with a whole head of cauliflower and chop it into bite-sized pieces myself for that perfect uniform look. But if you’re short on time, grabbing pre-cut florets works. Olive Oil – This is my go-to to get the spices to stick to the cauliflower and help those florets get nicely browned in the oven. Any heat-safe oil you’ve got will do the trick. Buffalo Sauce – They’re not buffalo wings without the hot sauce, right? Pick your favorite to bring that classic heat. Unsalted Butter – I mix it with the buffalo sauce to temper the heat a bit and make it more rich. If you’re looking for a vegan or low-dairy option, swap in some ghee, butter flavored coconut oil, or even more olive oil. Spices – I keep it simple with sea salt and black pepper, and sometimes throw in some garlic powder for a little something extra.
See my variations below for breading options or other sauces.
Breading:
Cornstarch – In a large zip lock bag or large bowl with a lid, combine the spices above with 3 tablespoons of cornstarch. Add the cauliflower florets, seal, and shake to coat. Add oil, shake again, and follow the rest of my buffalo cauliflower recipe as usual. Breadcrumbs – Not my favorite, but you can dip the florets in whisked egg (with the salt, pepper, and garlic powder mixed in), then dip in a mixture of your favorite breadcrumbs before roasting. This version is a lot more work! Low carb version – Combine 1 1/3 cups of almonds with the salt, pepper, and garlic powder in a food processor. Pulse until the consistency is like a coarse meal (avoid over-processing). You can use this “breading” using the shake method (like cornstarch above) or dip individually (like breadcrumbs above). Cook per recipe instructions.
Dipping Sauce – I rotate my homemade ranch dressing and blue cheese dressing to tame the heat, but you can use your fave store-bought brand, too. You can either dip or drizzle on top! Veggies – I highly recommend carrots and celery sticks to give your cauliflower buffalo wings those classic chicken wing vibes. But you can also shake things up with cucumber slices, snap peas, or mini bell peppers. Salads and Slaws – If you need to cool down from the spice, my creamy cucumber salad or refreshing cucumber tomato avocado salad will do the trick. They’re creamy, crunchy, and the perfect chill companions for fiery dishes. Pizza – I love a cheesy pizza with wings, but it’s just as delicious with buffalo cauliflower. But if you have extra cauliflower to use up, try my cauliflower pizza.
And if you love buffalo flavors, don’t miss my spaghetti squash casserole and Instant Pot buffalo chicken dip. Please enter your first name for your account. Your saved recipe will also be sent to your email.
Tips: Check out my recipe tips to help you get the crispiest florets, ensure you end up with the right amount of sauce, and ways to make this recipe even faster! Variations: Want to change it up? I’ve got options here for difference breadings and sauces you can substitute. Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. The cauliflower does get soft, so I keep the sauce separately and add it fresh if I know I’m making this dish ahead. Reheat: For the crispiest results, reheat in the oven at 350 degrees F for about 10 minutes, or use your air fryer for a couple minutes if you have one. Again, even better if you can store and reheat without sauce, then add the sauce fresh. Freeze: I don’t love freezing buffalo cauliflower, but if you still want to, I recommend freezing the roasted florets without the sauce, for up to 3 months. Add this easy sauce fresh!
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