Buffalo Cauliflower Recipe

Craving wings without the wings? Meet Buffalo cauliflower: hot, crispy, saucy florets that satisfy the game-day hankering and weeknight veggie goals in one glorious tray. This recipe walks you through the exact batter-to-bake method for shatter-crisp edges, a butter-and-hot-sauce Buffalo glaze that clings (not slides), and smart swaps for air fryers, gluten-free eaters, and spice skeptics. Along the way, you’ll get pro tips lifted from test-kitchen wisdom so your cauliflower comes out irresistibly crunchy every timeno deep fryer required.

Why This Buffalo Cauliflower Works

• Light batter + cornstarch = ultra-crisp crust that survives saucing and stays crunchy longer. (Cornstarch excels at crisp textures thanks to its nearly pure starch content.)
• High-heat roast jump-starts browning and drives off moisture so florets don’t steam. (Think 425–450°F in a convection oven or an air-fryer basket.)
• Classic Buffalo sauce ratiohot sauce + butterbalanced with a touch of vinegar and Worcestershire for depth and cling.
• Wing-bar vibes, plant-forward nutrition: A cup of cauliflower delivers about 27 calories with vitamin C and fiberso you can pile your plate with a little less guilt.

Ingredients (Serves 4 as a snack, 2–3 as a main)

For the Cauliflower

• 1 large head cauliflower (about 2–2½ lb), cut into 1½–2-inch florets
• 2/3 cup all-purpose flour (see GF option below)
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt, plus more to finish
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Freshly ground black pepper
• 3/4 cup cold water (plus 1–2 Tbsp more if needed)
• 2 Tbsp neutral oil (plus more for brushing/pan)

Classic Buffalo Sauce

• 1/2 cup Frank’s RedHot (or preferred cayenne pepper hot sauce)
• 3 Tbsp unsalted butter, melted
• 1 tsp apple cider vinegar
• 1/2 tsp Worcestershire sauce
• Pinch of celery salt (optional)

To Serve

• Ranch or blue cheese dressing, celery sticks, carrot sticks

Step-by-Step: Crispy Oven Method

1. Preheat & prep: Heat oven to 450°F (232°C). Line two rimmed baking sheets with parchment and brush lightly with oil.
2. Mix the batter: In a large bowl, whisk flour, cornstarch, baking powder, salt, garlic powder, onion powder, and a few grinds of pepper. Whisk in water and oil until the consistency of thin paintit should ribbon off the whisk and disappear quickly. (A thin batter creates delicate, crisp ridges that sauce can cling to.)
3. Batter the florets: Add cauliflower and toss to coat thoroughly, letting excess drip off. Arrange on prepared sheets, spacing well so pieces don’t steam.
4. Roast, flip, roast: Bake 15 minutes. Flip each piece (use tongs), rotate the pans, and bake 10–12 minutes more until deeply golden and crisp at the tips. High heat + space equals crunch.
5. Make the sauce: Meanwhile, whisk hot sauce, melted butter, vinegar, Worcestershire, and celery salt in a large bowl. Keep warm. (Classic wing-bar flavor profile.)
6. Sauce & set: Add hot florets to the bowl and toss gently to coat. Return sauced florets to the sheet for 3–4 minutes to “set” the glaze. This helps the sauce adhere without sogging the crust.
7. Serve immediately with ranch or blue cheese, celery, and carrots.

Air Fryer Variation

For smaller batches or extra speed, the air fryer delivers superb crispness thanks to rapid hot air circulation. Preheat to 360°F for 5 minutes. Batter as above, then arrange florets in a single layer (no crowding). Air-fry about 10–14 minutes, shaking once, until golden and crisp; toss with Buffalo sauce and air-fry 1–2 minutes more to set the glaze.

Gluten-Free & Dairy-Free Options

• Gluten-free: Replace flour with a 1:1 gluten-free all-purpose blend or use a 50/50 mix of rice flour and cornstarch for an extra-light crunch (a technique borrowed from crispy fried chicken research).
• Dairy-free: Swap butter with a neutral, dairy-free butter or use oil. You’ll lose some classic Buffalo richness, but the spice and tang still sing. For creaminess on the side, try a vegan ranch.

Flavor Twists & Heat Levels

• Mild: Cut the hot sauce with 1–2 Tbsp honey or 2–3 Tbsp ketchup to soften the sting (think “Buffalo BBQ”).
• Medium: Stick with the base ratio and finish with a squeeze of lemon for brightness.
• Hot: Add 1–2 tsp cayenne or a splash of extra-hot vinegar-based sauce before glazing.
• Smoky: Stir 1 tsp smoked paprika into the batter; finish with a dusting of chipotle powder.
• Sweet Heat: Whisk in 1–2 Tbsp maple syrup for a glossy, spicy-sweet finish (channeling sticky baked cauliflower vibes).

Pro Tips for Maximum Crunch

1. Dry the florets well. Excess water = steam = soggy crust.
2. Use cornstarch. Its starch structure helps build that brittle, crackly shell.
3. Bake hot and spacious. Crowding traps steam; spread out and use two pans if needed.
4. Set the sauce. A quick return to the oven or air fryer after tossing fuses glaze to crustno slip ‘n’ slide.
5. Serve immediately. Buffalo anything is best sizzling and saucy right off the tray, just like classic wings.

Nutrition & Smart Sides

Cauliflower is naturally low in calories and carbs and brings a solid punch of fiber and vitamin C. Pair your Buffalo florets with crunchy celery, carrot sticks, and a yogurt-based ranch to keep things light. If you’re tracking carbs, cauliflower is one of the more low-carb, high-fiber veggies on the roster.

Make-Ahead, Reheat & Storage

• Make-ahead: Cut florets and mix dry batter ingredients up to 24 hours early; store separately. Sauce can be mixed and chilled.
• Leftovers: Refrigerate in a vented container (to protect crispness) up to 2 days.
• Reheat: Best in an air fryer at 375°F for 4–6 minutes or on a sheet pan at 425°F for 8–10 minutes. Toss with a bit more warm sauce after reheating if desired.

Serving Ideas

• Buffalo Bowls: Spoon over warm rice or quinoa with shredded lettuce, cherry tomatoes, pickled onions, and ranch drizzle.
• Cauli “Sliders”: Tuck sauced florets into slider buns with cabbage slaw and pickles.
• Salad Upgrade: Treat them like warm croutons on a wedge or chopped salad (a la wing-salad mashups you’ve seen).

Frequently Asked Questions

Do I have to batter the cauliflower?

No, you can go bare: toss florets with oil + cornstarch + spices and roast. It’s lighter, faster, and still crispbut the light batter gives the most “wing-like” bite and holds sauce best.

Can I fry instead of bake?

Absolutely. A cornstarch-forward batter fries up ultra-crispy at 350°F. Toss in Buffalo sauce and serve. (Double-fry techniques exist, but for cauliflower the lighter, single fry or high-heat bake keeps the shell airy, not heavy.)

What hot sauce should I use?

Classic Buffalo sauce is built on Frank’s RedHot, but any cayenne pepper hot sauce works. Butter + hot sauce is the signature combo.

Complete, Tested Recipe Card

Prep: 15 minutes | Cook: 30 minutes | Total: ~45 minutes

Ingredients

• 1 large head cauliflower, cut into 1½–2-inch florets
• 2/3 cup all-purpose flour (or GF 1:1 blend)
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 cup cold water (plus 1–2 Tbsp if needed)
• 2 Tbsp neutral oil (plus more for pans)
• 1/2 cup Frank’s RedHot
• 3 Tbsp unsalted butter, melted
• 1 tsp apple cider vinegar
• 1/2 tsp Worcestershire sauce
• Pinch celery salt (optional)
• Ranch or blue cheese, celery, carrots for serving

Directions

1. Preheat oven to 450°F. Line and oil two baking sheets.
2. Whisk dry batter ingredients; add water and oil to make a thin, smooth batter.
3. Toss florets in batter; shake off excess and space on sheets.
4. Bake 15 minutes; flip and bake 10–12 minutes more until golden, crisp, and tender.
5. Whisk Buffalo sauce ingredients in a large bowl.
6. Toss hot florets in sauce; return to oven 3–4 minutes to set. Serve immediately with dips and veg.

Troubleshooting

• Soggy after saucing? Your batter was too thick or florets were crowded. Thin the batter slightly and use two sheets next time; set the sauce in the oven for a few minutes.
• Pale, not browned? Oven temp may be low or your rack too low. Use the top-middle rack at 450°F and preheat fully.
• Batter sliding off? Pat florets dry and keep batter cool and thin. Excess moisture repels adhesion.

Buffalo Cauliflower, By the Numbers

As part of a balanced plate, Buffalo cauliflower brings craveable flavor while keeping calories reasonable compared to fried wings. A cup of raw cauliflower sits around 27 calories with essentially no fat; roasting and saucing adds some calories, mostly from butter and oil. Scale heat and butter to your goalsmore butter = silkier Buffalo, less butter = brighter heat.

Conclusion

Whether you’re feeding a football crowd, planning Meatless Monday, or just want a spicy, crunchy snack that punches above its veggie weight, this Buffalo cauliflower recipe delivers. The key is texture management: dry florets, a light cornstarch-forward batter, high heat, and a quick sauce-set to lock in flavor. Once you nail the method, you can riff endlesslyair fryer or oven, mild or blazing, classic or sweet-heat.

• For spice-shy guests: I split the batch after baking and toss half in mild sauce (add a spoon of ketchup or honey) and half in the classic ratio. Label with toothpicks like “M” and “H.” No debates, no tears, no leftovers. If someone requests “extra hot,” I set out a small bowl of pure hot saucedrizzle to taste rather than spiking the main bowl and losing the crowd.

  Crispness insurance: Your oven is a microclimate. If your florets come out blond, bump to 475°F for the last 6–8 minutes. Convection (fan on) is a cheat code; if using it, drop the set temperature by ~25°F but keep the timing. In humid weather, use a perforated pizza pan or wire rack to encourage airflow under the florets. For air fryers, batch small and shake once halfway; overcrowding is the enemy of crunch.

  Texture tweaks: Want a chunkier bite? Swap 2 Tbsp of the flour for fine cornmeal. Prefer ultra-light? Use 100% rice flour with cornstarch for a tempura-like shatter. If you’re chasing the fried-shop vibe, add 1 tsp baking powder to the batter (already in the base recipe) and keep the batter cold; cold batter hitting hot oven equals extra ekspand-and-crisp action.

  Make it a meal: When this isn’t an appetizer, I turn it into bowls. Start with warm quinoa or rice, add shredded romaine for crunch, pile on the Buffalo cauliflower, then drizzle with yogurt ranch and scatter pickled onions. That tart-sweet pop keeps the richness in check and turns “snack food” into something you can eat at 1 p.m. on a Tuesday without needing a nap.

  Leftover magic: Day-two Buffalo cauliflower can be revived in an air fryer, but it also excels as a wrap filling. I smear a tortilla with hummus or blue cheese, add reheated florets, sliced cucumbers, and a fistful of herbs. If you’re a pizza person (who isn’t?), scatter leftovers over a par-baked crust with mozzarella and red onions, then drizzle with ranch after baking. It’s a spicy, tangy, crunchy situation that tastes like a pizzeria got into vegetable PR.

  Entertaining tip: Serve a “wing bar” with three sauces: classic Buffalo, sweet-heat maple Buffalo, and lemon-pepper butter (toss baked florets in melted butter + lemon zest + cracked pepper and offer hot sauce on the side). You’ve now pleased kids, spice heads, and everyone in betweenproof that a humble brassica can anchor a party as confidently as a tray of wings.

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  References Consulted

  Technique and nutrition notes informed by reputable U.S. sources on Buffalo sauce ratios, cornstarch crisping science, oven/air-fryer methods, and cauliflower nutrition.