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Cauliflower bites on a blue plate with a white rim placed on a black surface.
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4.86 from 7 votes

Crispy Buffalo cauliflower

Baked and crispy buffalo cauliflower florets that are so addicting and delicious. You will still get the hot and spicy part but without the extra calories.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Diet: Halal, Vegetarian
Servings: 6 serving
Calories: 183kcal
Author: Amira

Ingredients

For the batter:

  • 1/2 cup all purpose flour more for dusting (about 1/3 cup more)
  • 2 Tablespoons corn starch
  • 2 teaspoon baking powder
  • 1 teaspoon garlic salt
  • 1 Tablespoon ground cumin
  • 3/4 cup milk or water
  • 1 head cauliflower about 2 pounds

For the sauce:

  • 4 Tablespoons unsalted butter
  • 1/2 cup hot sauce use any hot sauce you have
  • 1/4 teaspoon salt

Instructions

Make the batter:

  • Cut and clean cauliflower florets. Try to make all florets to be the same size as smaller florets will cook quicker than bigger ones.
  • In a deep bowl, combine first 5 ingredients then pour milk or water while whisking until you get a smooth liquid batter.

Prepare the cauliflower:

  • Preheat your oven to 400F.
  • Either place your cauliflower in a plastic bag and pour the sauce over then seal and coat or you can placed them into a big bowl and pour the sauce over then toss to cover.
  • Place dusting flour in another plastic bag or container with lid.
  • Using a slotted spoon, remove the florets from the bag then place in the flour.
  • Shake to dust all the florets with flour. Remove from and place on a well greased rimmed baking sheet.
  • Bake until lightly browned about 30 minutes.

Prepare the sauce:

  • In a saucepan over medium heat, melt butter. Take off heat add hot sauce a pinch of salt and stir.
  • Dip the baked cauliflower in the sauce, and return to oven for 5-10 more minutes depending on the look you need.
  • Serve immediately with your favorite sauce.

Notes

  • Start by cutting the head into quarters through the core. There will be a stem in the middle where all the florets are attached to. Now separate the florets from the stem with a knife, once you've removed the stem the florets will fall apart in big chunks. Break those chunks into bite sized florets and try to make them all the same size. Now wash the floret carefully under running water to get every grit out.
  • Lightly grease your baking dish even if you lined it with foil or parchment paper.
  • Taste the sauce and adjust to your liking, you can add cayenne pepper for more heat, garlic powder for more garlic flavor or 1/4 cup of honey for a honey buffalo sauce.
  • For a dry look keep it there longer in the oven after dipping in the sauce about 10 minutes. For a more saucy and sticky look pop it in for only 5 minutes.
  • Buffalo cauliflower should be served right hot out of your oven. Unfortunately they get softer as they set. If you have left overs I suggest you reheat them in the oven trying to get them to crisp up a bit.
  • Variations:
    • Make it low carb or keto by using eggs instead of the liquid batter , dip the cauliflower in the egg then dust them with a mixture of almond flour, cumin and garlic salt.
    • Need a gluten free version? You can use any gluten free flour you like 1:1.
    • For a vegan version use oil or vegan butter. Also use any nut milk of your choice or use water.
    • For a flour less buffalo cauliflower toss the cauliflower with some oil or butter, garlic powder and cumin then roast in the oven and proceed with the sauce. It will not be as crunchy though.
  • Serve with:  serve them as you usually do with chicken wings. For healthy ideas, serve with ranch dressing and fresh veggies on the side.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 183kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1200mg | Potassium: 393mg | Fiber: 3g | Sugar: 4g | Vitamin A: 328IU | Vitamin C: 61mg | Calcium: 150mg | Iron: 2mg