Buffalo Cauliflower Recipe
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!
Servings 4 servings
Calories 215kcal
Ingredients
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
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.
Video
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
Serving: 0.25recipe | Calories: 215kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Sodium: 700mg | Fiber: 3g | Sugar: 3g
