Buffalo Cauliflower

Buffalo Cauliflower

An easy recipe for healthy, keto buffalo cauliflower, made with no flour, and served with yummy blue cheese dressing and celery.
Course Appetizer
Cuisine American
Keyword buffalo, cauliflower
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 215kcal
Author Vered DeLeeuw


Blue Cheese Dressing:

  • 1/3 cup sour cream
  • 1 tablespoon avocado oil mayonnaise
  • 1/4 teaspoon coarse kosher salt (not fine salt)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons crumbled blue cheese

Buffalo Sauce:

  • 2 tablespoons unsalted butter
  • 1/4 cup hot sauce
  • 1/2 teaspoon garlic powder

Buffalo cauliflower:

  • 1 lb. fresh cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse kosher salt (not fine salt)
  • 1/2 teaspoon garlic powder


  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  • Make the blue cheese dressing by mixing all its ingredients 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 heat 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 until browned and bubbly, keeping a close eye on them so they don't burn, 2-3 minutes.
  • Serve the buffalo cauliflower hot, with the blue cheese dressing and celery sticks.



Calories: 215kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Sodium: 700mg | Fiber: 3g | Sugar: 3g