These oven-baked buffalo cauliflower bites are tender and flavourful with a kick of heat. They are easy to make and are the perfect snack or party appetizer.
This baked buffalo cauliflower recipe is going to become your favourite for two reasons. They are delicious and we only use three ingredients, no flour and no cornstarch!
They are healthy and pack a punch so you may need to pair them with a delicious dip.
Since they are not breaded these bites are not crispy but they do have the perfect gentle crunch thanks to the perfect bake time.
I usually sell this dish as a snack or party appetizer. And rightfully so, it’s really perfect for both. However, in this house, this is one of only two ways that my husband will eat cauliflower. So this is also a go-to side dish for us.
By the way, the other way Kyle will eat cauliflower is our curried roasted cauliflower. You have to give it a try!
But, back to the buffalo cauliflower…
Preparing Baked Buffalo Cauliflower
Ingredients
Cauliflower: Cauliflower is a cruciferous vegetable in the same family as brussels sprouts, broccoli, kale among others. The head is white and the only part of the plant that is typically consumed. Cauliflower is high in vitamin C and also contains decent amounts of fiber and vitamin B6.
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Frank’s Red Hot sauce: Premium blended aged cayenne peppers add a kick of heat and a whole lotta flavour in this hot pepper sauce.[i]
How to Make Oven-Baked Buffalo Cauliflower
This recipe is very simple. With just three ingredients you really cannot go wrong. The hardest part is cutting the cauliflower florets.
TIP: If you can afford it, buy pre-cut cauliflower florets to make this recipe even easier, and faster.
Before you get to the cauliflower, preheat the oven to 400°F.
Now wash the cauliflower and cut it into bite-size florets. I used about half a head as it was quite large. Move the florets to a large bowl.
Once you have cut the cauliflower it’s time to make the coating sauce.
First, melt the butter in a small bowl either using the microwave or by heating it up over a hot pot of boiling water.
Next, add the red hots sauce to the butter and stir it all together well. Pour the mixture over the cauliflower and toss to coat. Make sure to toss for a minute or so to really get the sauce into as many of the crevices as possible.
Line a cookie sheet, or sheet pan, with parchment paper and spread the cauliflower in a single layer across the pan. Ideally, you don’t want the florets touching, if that’s possible.
Bake in the preheated oven for 30 minutes.
Substitutions
Red Hots: You can use red hots or Red Hots Buffalo. They are both perfect for this recipe.
Butter: If you
are looking for a vegetarian option, try using coconut oil instead of butter. If the flavour of coconut oil is not your favourite, simple old olive oil will be great as well.
Serving
Buffalo cauliflower makes and excellent snack. It’s filling and very tasty and of course very healthy.
This dish also makes an excellent party appetizer. Serve it with a side of our G&K Ranch Dressing or Garlic Aioli and you have the perfect finger food.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Baked Buffalo Cauliflower Recipe
Equipment
- Sheet pan
- small bowl
- Large bowl
Ingredients
- 1.25 lbs cauliflower
- 2 tbsp butter
- ¼ cup red hots
Instructions
- Preheat the oven to 400°F.
- Wash the cauliflower and cut the florets off the core. Cut bigger pieces in half or quarters if you have to. You want to get them to be a relatively similar size. Move the florets to a large bowl.1.25 lbs cauliflower
- Melt the butter in a small microwave-safe bowl for 10 seconds, longer if your butter is not at room temperature.2 tbsp butter
- Add the Red Hots sauce to the butter and stir quickly. The cold red hots will start to solidify some of the butter. It’s ok if there are some curds in the sauce, just as long as it’s still flowing.¼ cup red hots
- Pour the sauce over the cauliflower and stir to coat as evenly as possible. I like to use silicone spatulas as they help to bring up any sauce that coats the bowl. They’re also very gently on the cauliflower.
- Spread the coated cauliflower onto a parchment-lined cookie sheet and bake for 30 minutes.
- Serve as a side to your favourite meal, add to your salad or have it on its own as a snack. Don’t forget your ranch or blue cheese dip!
