Buffalo Cauliflower with Ranch Dip Recipe

Introduction

Buffalo cauliflower is a vibrant, spicy twist on the classic buffalo wings, perfect for a flavorful vegetarian snack or appetizer. Crispy, coated florets are baked and tossed in a tangy hot sauce, served with a cooling ranch dip and celery sticks.

Ingredients

• 1 tbsp sweet smoked paprika
• ½ tbsp ground cumin
• 1 tsp garlic powder
• 100g plain flour
• 200ml buttermilk or kefir
• 1 head of cauliflower (500g), broken into florets
• 80g hot sauce
• 1½ tbsp maple syrup
• 1 tbsp butter
• Celery sticks, to serve
• 100g Greek yogurt
• 3 tbsp mayonnaise
• 2 tbsp chopped chives
• 1-2 tbsp milk

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Line a baking tray with baking parchment.
2. Step 2: In a large bowl, mix the smoked paprika, ground cumin, garlic powder, plain flour, and ½ teaspoon salt. Make a well in the center and whisk in the buttermilk until smooth.
3. Step 3: Add the cauliflower florets to the batter and toss gently until fully coated. Spread the battered cauliflower evenly on the prepared baking tray.
4. Step 4: Bake for 20-25 minutes, turning the florets halfway through, until they are crisp around the edges.
5. Step 5: Meanwhile, warm the hot sauce, maple syrup, and butter together in a small pan over low heat for 2-3 minutes, stirring occasionally.
6. Step 6: Remove the cauliflower from the oven and brush liberally with the warm hot sauce mixture. Return to the oven for an additional 8-10 minutes to deepen the flavor.
7. Step 7: To make the ranch dip, whisk together Greek yogurt, mayonnaise, chopped chives, milk, and a pinch of salt in a bowl until smooth.
8. Step 8: Serve the buffalo cauliflower hot with the ranch dip and celery sticks on the side for dipping.

Tips & Variations

• For extra crispiness, you can double coat the cauliflower by dipping twice in the batter before baking.
• Adjust the hot sauce level to match your preferred spice tolerance. Use milder sauces for less heat.
• Try swapping maple syrup for honey or agave syrup for a slightly different sweetness.
• If you don’t have buttermilk or kefir, stir 1 tbsp lemon juice into 200ml milk and let sit for 5 minutes.

Storage

Store leftover buffalo cauliflower in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for 5-7 minutes to restore crispness. The ranch dip should be kept refrigerated and used within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the buttermilk with a plant-based milk plus vinegar, use vegan butter or oil in the sauce, and replace the Greek yogurt and mayonnaise with vegan versions for a fully vegan buffalo cauliflower.

Can I fry the cauliflower instead of baking?

You can shallow or deep fry the coated cauliflower for a crispier texture, but baking is a healthier option and less messy. If frying, cook in batches over medium heat until golden and crispy, about 3-4 minutes per batch.

Buffalo Cauliflower with Ranch Dip Recipe

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★★★★★

4.6 from 102 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Buffalo Cauliflower recipe offers a deliciously spicy and crispy vegetarian alternative to classic buffalo wings. Cauliflower florets are coated in a flavorful spiced batter, baked until crispy, then tossed in a tangy and sweet buffalo sauce. Served with a creamy homemade ranch dip and celery sticks, it’s a perfect appetizer or snack for fans of bold flavors and healthier choices.

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Ingredients

Scale 1x2x3x

Cauliflower and Batter

• 1 tbsp sweet smoked paprika
• 1/2 tbsp ground cumin
• 1 tsp garlic powder
• 100g plain flour
• 200ml buttermilk or kefir
• 1 head of cauliflower (500g), broken into florets
• 1/2 tsp salt

Buffalo Sauce

• 80g hot sauce
• 1 1/2 tbsp maple syrup
• 1 tbsp butter

Ranch Dip

• 100g Greek yogurt
• 3 tbsp mayonnaise
• 2 tbsp chopped chives
• 1–2 tbsp milk
• Pinch of salt

To Serve

• Celery sticks

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Instructions

1. Preheat the oven and prepare cauliflower: Heat your oven to 220C (200C fan)/gas mark 7. Line a baking tray with baking parchment for easy cleanup and to prevent sticking.
2. Make the batter: In a large bowl, combine the smoked paprika, ground cumin, garlic powder, plain flour, and 1/2 teaspoon salt. Create a well in the center, then whisk in the buttermilk until a smooth batter forms.
3. Coat the cauliflower: Add the cauliflower florets to the batter and toss thoroughly to ensure each piece is evenly coated.
4. Bake the cauliflower: Spread the coated cauliflower across the lined baking tray in a single layer. Bake for 20-25 minutes, turning the florets halfway through, until they are crisp at the edges.
5. Prepare the buffalo sauce: While the cauliflower bakes, gently warm the hot sauce, maple syrup, and butter together in a small pan over low heat for 2-3 minutes to meld flavors and melt the butter.
6. Coat cauliflower in buffalo sauce: Remove the baked cauliflower from the oven and liberally brush it with the warm buffalo sauce. Return to the oven and bake for another 8-10 minutes to allow the sauce to set and intensify the flavor.
7. Make the ranch dip: In a bowl, whisk together Greek yogurt, mayonnaise, chopped chives, milk (starting with 1 tablespoon and adding more to adjust consistency), and a pinch of salt until smooth and creamy.
8. Serve: Plate the buffalo cauliflower alongside celery sticks and the homemade ranch dip for a refreshing and spicy bite.

Notes

• Buttermilk or kefir helps create a light and crispy batter; if unavailable, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
• The hot sauce can be adjusted for heat preference; consider using a milder sauce for less spice or add cayenne for more kick.
• To make the recipe vegan, substitute butter with a plant-based alternative, use a dairy-free milk/kefir, and replace Greek yogurt and mayonnaise with vegan versions.
• Ensure the cauliflower pieces are spread out on the baking tray to avoid steaming and to help them crisp up nicely.
• The ranch dip can be made ahead and kept refrigerated for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: buffalo cauliflower, vegetarian appetizer, spicy cauliflower, baked cauliflower, buffalo sauce, ranch dip, healthy snacks