Buffalo Cauliflower Recipe

Name: Buffalo Cauliflower Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: ⅓ cup sour cream; 1 tablespoon mayonnaise; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon garlic powder; 2 tablespoons blue cheese; 2 tablespoons unsalted butter; ¼ cup hot sauce; ½ teaspoon garlic powder; 1 pound cauliflower florets; 2 tablespoons olive oil; ½ teaspoon Diamond Crystal kosher salt; ½ teaspoon garlic powder

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
215 kcal
Course
Appetizer
Cuisine
American

Buffalo Cauliflower Recipe

Winston Campbell

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To make this easy buffalo cauliflower, you roast the cauliflower, mix it with buffalo sauce, and briefly broil. It's perfect when served with a blue cheese dressing and celery!

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Ingredients

Servings

Blue Cheese Dressing:

⅓ cup sour cream
1 tablespoon mayonnaise
¼ teaspoon Diamond Crystal kosher salt see notes below
¼ teaspoon garlic powder
2 tablespoons blue cheese crumbled

Buffalo Sauce:

2 tablespoons unsalted butter
¼ cup hot sauce
½ teaspoon garlic powder

Buffalo cauliflower:

1 pound cauliflower florets
2 tablespoons olive oil extra-virgin
½ teaspoon Diamond Crystal kosher salt
½ teaspoon garlic powder

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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

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
When making this recipe, it's best to use large cauliflower florets and roast them for a short time at a high temperature. This helps the cauliflower retain some crispiness. Otherwise, it can turn mushy. Still delicious, but mushy.
You roast the cauliflower in two stages. First without the sauce, and then coated with the buffalo sauce. For the second phase, I prefer to use the broiler. It browns the cauliflower better than baking and helps prevent sogginess.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and then reheat them in the oven.

Nutrition Information

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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%)