Buffalo Cauliflower Recipe
User Reviews
5
Buffalo Cauliflower Recipe
Description
This Buffalo Cauliflower recipe features florets tossed with olive oil, salt, and garlic powder and roasted until tender but still crisp. The two-stage roasting process allows the cauliflower to develop a roasted texture without becoming mushy. After the initial roasting, the florets are coated in a buffalo sauce made from melted butter, hot sauce, and garlic powder, then broiled briefly to brown and intensify the flavor.
Accompanying the cauliflower is a creamy blue cheese dressing made by mixing sour cream, mayonnaise, garlic powder, crumbled blue cheese, and salt, providing a cool and rich contrast to the spicy cauliflower. This dish serves well as a snack, appetizer, or side.
For best results, use Diamond Crystal kosher salt to match seasoning levels or halve the amount if using other salts. Leftovers keep up to 3-4 days refrigerated and reheat uncovered in a 350°F oven. The cauliflower also freezes well for up to three months when thawed overnight before reheating.
Ingredients
Blue Cheese Dressing:
- ⅓ cup sour cream
- 1 tablespoon mayonnaise
- ¼ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon garlic powder
- 2 tablespoons blue cheese crumbled
Buffalo Sauce:
- 2 tablespoons butter unsalted
- ¼ cup hot sauce
- ½ teaspoon garlic powder
Buffalo cauliflower:
- 1 pound cauliflower florets
- 2 tablespoons olive oil extra-virgin
- ½ teaspoon kosher salt Diamond Crystal brand
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil for easy cleanup. You can also use broiler-safe parchment paper.
- Make the blue cheese dressing by mixing its ingredients (sour cream, mayonnaise, salt, garlic powder, and blue cheese crumbles) in a small bowl. Cover and refrigerate until ready to use.
- Make the buffalo sauce: In a large, microwave-safe bowl, melt the butter. Whisk in the hot sauce and garlic powder. Set aside.
- In another large bowl, toss the cauliflower florets with the olive oil, salt, and garlic powder. Spread on the baking sheet and roast until tender-crisp, about 15 minutes.
- Switch the oven to broil and set an oven rack 6 inches below the heating element (not directly below).
- Whisk the hot sauce mixture again. Add the roasted cauliflower florets and toss to coat. Return the cauliflower florets to the baking sheet and broil them until browned, keeping a close eye on them so they don't burn, 2-3 minutes.
- Serve immediately with the blue cheese dressing and celery sticks.
Notes
- Use Diamond Crystal kosher salt or adjust quantities if substituting to keep seasoning balanced.
- Roast cauliflower in large florets at high temperature briefly to maintain a slight crispness.
- The two-stage roasting—with an initial roast and subsequent broil after sauce coating—prevents sogginess and enhances browning.
- Store leftovers in a sealed container in the fridge for up to four days; reheat uncovered in the oven.
- Freeze leftovers for up to three months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 215kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Sodium | 700mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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