Crispy Spicy Buffalo Cauliflower (Print version)

Crispy cauliflower florets tossed in spicy buffalo sauce with a perfect baked crunch.

# What You'll Need:

→ 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., Frank's 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 the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss until evenly coated.
04 - Place the battered cauliflower florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through, until florets are lightly browned.
06 - Meanwhile, whisk melted butter, hot sauce, and optional honey or maple syrup in a small bowl.
07 - Remove cauliflower from the oven and gently toss the florets in the buffalo sauce until thoroughly 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 Tips:

01 -
  • They're crispy and saucy without needing a deep fryer or gallons of oil.
  • The batter adheres perfectly when you bake them twice—once plain, once sauced—which I learned the hard way.
  • You can make them for vegetarian guests and carnivores will steal them off the plate.
02 -
  • Flipping halfway through the first bake prevents soggy bottoms—I learned this after my first two batches sat in their own steam.
  • The two-stage baking method (plain first, sauced second) keeps them crispy instead of turning into soft, sloppy pieces.
  • Letting the batter rest for a minute or two helps it thicken slightly and cling better to each floret.
03 -
  • Pat the cauliflower florets dry before battering—any moisture on the surface prevents the batter from adhering properly and creates steam instead of crispiness.
  • Use a light hand when tossing in the sauce at the end; rough handling breaks apart the crispy coating and turns everything mushy.
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