Buffalo Cauliflower Oven Crisp (Printable)
Oven-roasted cauliflower florets coated in a spicy buffalo sauce for a crispy, flavorful bite.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour (gluten-free flour optional)
03 - 1/4 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3/4 cup milk (dairy or unsweetened plant-based)
→ Buffalo Sauce
10 - 1/2 cup hot sauce (e.g., Frank’s RedHot)
11 - 2 tablespoons unsalted butter, melted (or vegan butter)
12 - 1 tablespoon honey or maple syrup (optional)
→ Finishing
13 - Chopped fresh parsley or chives (optional)
# How-to Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl. Gradually add milk while whisking until a smooth, thick batter forms.
03 - Add cauliflower florets to the batter and toss until evenly coated.
04 - Place coated florets in a single layer on the prepared baking sheet, spacing them apart evenly.
05 - Bake for 20 minutes, flipping the florets halfway through to ensure even crisping.
06 - In a small bowl, combine hot sauce, melted butter, and honey or maple syrup if using. Mix well.
07 - Remove cauliflower from oven and carefully toss florets in the buffalo sauce until fully coated.
08 - Return sauced cauliflower to the baking sheet and bake for an additional 10 to 15 minutes until edges are crispy and lightly browned.
09 - Transfer to a serving dish, sprinkle with chopped parsley or chives if desired, and serve immediately.
# Expert Pointers:
01 -
- You get restaurant-quality crispy coating without deep frying, keeping things lighter and your kitchen cleaner.
- The spicy buffalo sauce gets deeply absorbed into each floret, so every bite delivers maximum flavor and that satisfying heat.
- It's the ultimate crowd-pleaser that works for vegetarians and meat-eaters alike, plus it's naturally gluten-free friendly if you swap one ingredient.
- Minimal prep time means you can go from raw cauliflower to serving in under an hour, perfect for unexpected guests.
02 -
- Don't skip the flipping halfway through the first bake—I learned this the hard way when a batch had pale, soft bottoms. The flip is what ensures even crisping and that coveted golden color all over.
- Temperature matters enormously. A 220°C oven gets you that crispy exterior before the inside gets mushy. Too low and they'll be soggy, too high and the batter burns before the cauliflower softens.
- Add the sauce only after the first bake is completely done. If you sauce them earlier, the moisture will soften that precious crispy coating you just created.
03 -
- If you want extra crispiness, broil the finished buffalo cauliflower for 2–3 minutes at the very end, watching carefully to prevent the herbs from burning. The broiler creates spots of intense browning that add textural contrast.
- Serve these immediately on a warm platter. They're best enjoyed fresh, while the batter is at its crispiest. If you need to hold them for a few minutes, cover them loosely with foil so they don't steam and soften.