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.

Ingredients

Scale

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

Instructions

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.
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.
Coat the cauliflower: Add the cauliflower florets to the batter and toss thoroughly to ensure each piece is evenly coated.
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.
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.
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.
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.
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