Crispy Buffalo Cauliflower Florets (Printable version)

Spicy cauliflower florets baked crispy and coated in tangy buffalo sauce for a flavorful vegetarian snack.

# Needed ingredients:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - 3/4 cup water
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 freshly ground black pepper

→ Buffalo Sauce

09 - 1/4 cup unsalted butter, melted
10 - 1/2 cup hot sauce (e.g., Franks RedHot)
11 - 1 tablespoon honey or maple syrup (optional)

→ Serving (optional)

12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Place battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through, until lightly browned.
06 - In a small bowl, whisk together melted butter, hot sauce, and honey or maple syrup if using.
07 - Remove cauliflower from the oven and gently toss florets in the buffalo sauce until well coated.
08 - Return the coated florets to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery sticks, carrot sticks, and your choice of ranch or blue cheese dressing.

# Expert advice:

01 -
  • They're crispy on the outside and tender inside, delivering all the buffalo wing satisfaction without the mess.
  • Ready in under an hour, making them perfect for unexpected guests or lazy Friday nights.
  • Works beautifully for vegetarians and omnivores—no one questions whether you've compromised on flavor.
02 -
  • Don't skip the second bake—those final 10 minutes are what transform sticky sauce into a caramelized glaze that actually stays on the cauliflower instead of pooling at the bottom of the plate.
  • Flip the florets halfway through the first bake or they'll stay pale on one side, which affects both texture and how appetizing they look.
  • If your batter seems too thick, add water a tablespoon at a time—too thick and it creates a heavy coating that masks the cauliflower's natural texture.
03 -
  • Use parchment paper instead of oiling the baking sheet—it prevents sticking and makes cleanup genuinely effortless.
  • Don't overcrowd the baking sheet on the first bake; give florets space to dry out and crisp rather than steam each other into mushiness.
  • If you're making these vegan, plant-based butter works beautifully in the sauce and maple syrup gives it a sophisticated edge that regular honey sometimes can't quite reach.
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