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    Home > Blog > Appetizers > Buffalo Cauliflower Recipe

    Buffalo Cauliflower Recipe

    by Jenny Park · Published: Jan 24, 2022

    Jump to Recipe
    A delicious baked Buffalo Cauliflower Recipe that is simple to make and very satisfying. It's a great, vegetarian game day appetizer that you can feel good about!
    Buffalo cauliflower recipe on a plate with beers next to it.
    Buffalo cauliflower on a place with dipping sauce next to it.
    Buffalo cauliflower recipe on a plate with beers next to it.
    Buffalo cauliflower recipe on a plate with beers next to it.
    Buffalo cauliflower recipe on a plate with beers next to it.

    We’re big fans of cauliflower around here and our baked Buffalo Cauliflower Recipe is a dish we’re so excited to share! It’s a delicious recipe that results in little flavor packed bites! Not only is this recipe vegetarian friendly, but it’s also baked and not fried, so it’s a little better for you too! They’re seriously the best little appetizer bites!

    We’ve included air-fryer instructions because we know everyone loves options! We also include our recipe for homemade buffalo sauce because nothing beats a delicious hot sauce and butter based sauce fully of tangy heat! If you’re a big fan of buffalo chicken wings, we promise you’ll love our cauliflower version!

    What is Buffalo Cauliflower?

    Buffalo cauliflower is a vegetarian friendly version of buffalo wings. For our buffalo cauliflower recipe, our panko crusted cauliflower florets are baked until lightly browned and crisp. The florets are then gently tossed together with buffalo sauce.

    Jump to Recipe

    Important Ingredients to Note for Our Buffalo Cauliflower Recipe

    • rice flour – this is one of my favorite flours to use when you’re trying to maximize crunch without creating a thick coating
    • tapioca starch – helps to retain a more lasting crunch as well as help the coating stick to the cauliflower
    • egg – will also help the overall coating adhere to the cauliflower, without everything falling off when coated in buffalo sauce
    • panko breadcrumbs – give a better crunch over plain breadcrumbs, especially when used for baking
    • buffalo sauce – We recently posted a very simple recipe for buffalo sauce! We played a lot with the ingredient proportions and we think we nailed it!
    Buffalo sauce in bowl with a spoon.

    How to Make Our Buffalo Cauliflower Recipe

    Ingredients to make buffalo cauliflower.
    Jump to Recipe

    Process

    1. Preheat oven to 400˚F. Line a baking sheet with cooking spray and set aside.
    2. Pour some panko into a food processor and blend until finely ground.
    3. Add ground panko to other half of panko.
    A baking sheet lined with parchment and oiled to make buffalo cauliflower.
    Panko in a food processor to make the coating for buffalo cauliflower.
    The breading for buffalo cauliflower in a glass bowl.
    1. Mix both panko breadcrumbs together until evenly mixed. Set aside.
    2. Place rice flour, tapioca starch, garlic powder, onion powder, dry mustard, and salt into a large mixing bowl and whisk together.
    Jump to Recipe
    Panko breadcrumbs in a glass bowl to make buffalo cauliflower.
    Ingredients for buffalo cauliflower in a bowl for the dredging.
    Dredging ingredients for buffalo cauliflower in a bowl.
    1. Add buttermilk and egg and whisk together until evenly combined and no lumps remain.
    2. Add cauliflower florets into batter.
    Batter for buffalo cauliflower in a glass bowl ready to be whisked together.
    Buffalo cauliflower in a batter in a bowl with a whisk.
    Cauliflower florets added into a batter for buffalo cauliflower.
    1. Fold together until every pieces is completely coated.
    2. Working in small batches, remove cauliflower florets from batter, shaking off as much excess batter possible. Transfer florets to panko and evenly coat.
    3. Shake off any excess panko and transfer coated florets to prepared baking sheet, spacing each piece about 1/2” to 1” apart.
    4. Once all cauliflower pieces are coated and on the baking sheet, spray with cooking spray until well coated. Season with salt and pepper to taste.
    Jump to Recipe
    Cauliflower and batter mixed together in a glass bowl to make buffalo cauliflower.
    Buffalo cauliflower being dredged in breadcrumbs.
    Cauliflower florets baked on a baking sheet.
    1. Bake florets in oven until lightly browned and tender.
    2. Pour some buffalo sauce into a large bowl and add some of the florets. Gently toss florets until evenly and lightly coated. The heavier the coating, the less crispy your buffalo cauliflower will be. (Alternatively, use a pastry brush, lightly brush sauce onto each floret for a more crisp result). Repeat until all florets have been coated.
    3. Transfer florets back to the baking sheet and bake for an additional 4 minutes.
    Cauliflower florets baked on a baking sheet for buffalo cauliflower.
    Baked cauliflower tossed in a buffalo sauce.
    Buffalo cauliflower on a baking sheet.
    1. Transfer buffalo cauliflower to a platter. Sprinkle cauliflower with sliced green onions.
    Buffalo cauliflower on a place with dipping sauce next to it.
    Jump to Recipe

    Tools You Will Need

    • cutting board
    • knife
    • mixing bowls
    • whisk
    • measuring spoons
    • liquid measuring cup
    • dry measuring cups
    • wooden spoons
    • tongs
    • baking sheet
    • pastry brush

    Tips and Tricks for Baked Buffalo Cauliflower Success

    • Adding an egg to the batter will help the coating stick to the cauliflower.
    • Processing half of the panko in a food processor, to create a finer crumb, will also help the panko from falling off the cauliflower once baked. Leaving the other half coarse will help with the crunchy exterior.
    • Really shake off as much excess batter and panko during the dredging process to create a thin and even coating and prevent a gummy exterior.
    • Keep the breading from sliding off the cauliflower florets by brushing sauce onto each floret individually with a pastry brush (similar to the way Korean fried chicken is sauced) instead of tossing them all together with the sauce.
    • Maximize crunch by simply skipping coating the florets with the sauce as well as the additional baking step. Instead, drizzle the buffalo sauce over the florets OR serve the buffalo sauce on the side, so you can dip your crunchy florets.

    Freezing Instructions for Our Buffalo Cauliflower Recipe

    Yes, you can freeze our buffalo cauliflower recipe! Transfer breaded florets to a parchment lined baking sheet, 1/2 inch apart, and place in the freezer until florets are fully frozen. Then transfer frozen florets to a resealable freezer bag, removing as much air as possible before sealing and store in the freezer for up to 3 months.

    To reheat, preheat oven to 425˚F. Transfer frozen cauliflower to a baking sheet, 1/2 inch apart, and bake for 25 minutes. Remove baking sheet from oven, spray florets with cooking spray and return to oven for an additional 15 to 20 minutes or until browned and tender. Remove florets from oven and brush with buffalo sauce.

    Buffalo Cauliflower Air Fryer Instructions

    To air-fry our buffalo cauliflower recipe: Set the air fryer to 375˚F and air fry for about 10 minutes (this may need to be done in batches, depending on the size of your air fryer). Then fry for an additional 2 minutes once coated in sauce.

    If using from frozen air fry for 12 to 14 minutes. Then an additional 2 minutes once coated in sauce.

    More Delicious Cauliflower Recipes You Will Love:

    • Crispy Baked Cauliflower Tots
    • Giant Baked Cauliflower Arancini
    • Cauliflower “Mac” and Cheese
    • Honey-Garlic Cauliflower over Steamed Rice
    • Roasted Cauliflower and Parsnip Soup
    Click here for our Appetizer Recipe Collection!

    Check out our Buffalo Cauliflower Web Story!

    Buffalo cauliflower on a plate with green onions and beer on the side.

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    Buffalo cauliflower on a place with dipping sauce next to it.

    Buffalo Cauliflower Recipe

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    A delicious baked Buffalo Cauliflower Recipe that is simple to make and very satisfying. It's a great, vegetarian game day appetizer that you can feel good about!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 22 mins
    Total Time: 37 mins
    Servings: 6

      INGREDIENTS  

    cauliflower

    • 1 1/2 cups panko breadcrumbs
    • 1/2 cup rice flour
    • 1 1/2 tablespoons tapioca starch
    • 1 1/2 teaspoons garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon ground mustard
    • 1/2 teaspoon salt
    • 1 1/4 cups buttermilk
    • 1 large egg
    • 1 small head cauliflower (about 12 ounces) trimmed and cut into bite sized florets
    • 1 cup buffalo sauce
    • salt and pepper to taste

    garnish

    • 2 green onions thinly sliced

      INSTRUCTIONS  

    • Preheat oven to 400˚F. Line a baking sheet with cooking spray and set aside.
    • Pour half of panko into a food processor and blend until finely ground.
    • Add ground panko to other half and stir together. Set aside.
    • Place rice flour, tapioca starch, garlic powder, onion powder, dry mustard, and salt into a large mixing bowl and whisk together.
    • Add buttermilk and egg and whisk together until evenly combined and no lumps remain.
    • Add cauliflower florets into batter and fold together until every pieces is completely coated.
    • Working in small batches, remove cauliflower florets from batter, shaking off as much excess batter possible. Transfer florets to panko and evenly coat.
    • Shake off any excess panko and transfer coated florets to prepared baking sheet, spacing each piece about 1/2” to 1” apart. Once all cauliflower florets are coated and on the baking sheet, spray with cooking spray until well coated. Season with salt and pepper to taste.
    • Bake florets in oven for 20 minutes or until lightly browned and tender. Remove florets from oven and cool, about 2 minutes.
    • Pour 1/3 sauce into a mixing bowl and add 1/3 of the florets. Gently toss florets until evenly and lightly coated. The heavier the coating, the less crispy your buffalo cauliflower will be. (Alternatively, use a pastry brush, lightly brush sauce onto each floret for a more crisp result). Repeat until all florets have been coated.
    • Transfer florets back to the baking sheet and bake for an additional 4 minutes.
    • Transfer buffalo cauliflower to a platter. Sprinkle cauliflower with sliced green onions and serve immediately with ranch or bleu cheese dressing.

      NOTES  

    Tips and Tricks for Success

    • Adding an egg to the batter will help the coating stick to the cauliflower.
    • Processing half of the panko in a food processor, to create a finer crumb, will also help the panko from falling off the cauliflower once baked. Leaving the other half coarse will help with the crunchy exterior.
    • Really shake off as much excess batter and panko during the dredging process to create a thin and even coating and prevent a gummy exterior.
    • Brushing the sauce onto the cauliflower florets (similar to the way Korean fried chicken is sauced) will also help keep the breading on the cauliflower. If you’re short on time, you can gently toss the sauce and breaded cauliflower together in small batches, although some of the crunch will be lost with the thicker coating of sauce.
    • To retain maximum crunch, simply skip the coating with the sauce and the additional baking step and drizzle the buffalo sauce over the florets OR serve the buffalo sauce on the side as a dipping sauce.

     

    Freezing

    • To Freeze: Follow recipe instructions until florets are fully coated in panko. Then transfer florets to a parchment lined baking sheet, 1/2 inch apart and place in the freezer until florets are fully frozen. Transfer frozen florets to a resealable freezer bag, removing as much air as possible before sealing and store in the freezer for up to 3 months.
    • To reheat:  Preheat oven to 425˚F. Transfer frozen cauliflower to a baking sheet, 1/2 inch apart, and bake for 25 minutes. Remove baking sheet from oven, spray florets with cooking spray and return to oven for an additional 15 to 20 minutes or until browned and tender. Remove florets from oven and brush with buffalo sauce.

     

    Using an Air Fryer

    • Set the air fryer to 375˚F and air fry for about 10 minutes (this may need to be done in batches, depending on the size of your air fryer). Then fry for an additional 2 minutes once coated in sauce.
    • If using from frozen air fry for 12 to 14 minutes. Then an additional 2 minutes once coated in sauce.
     
    Calories: 176kcal Carbohydrates: 30g Protein: 7g Fat: 4g Saturated Fat: 1g Cholesterol: 33mg Sodium: 1611mg Potassium: 307mg Fiber: 2g Sugar: 5g Vitamin A: 162IU Vitamin C: 28mg Calcium: 104mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: baked buffalo cauliflower, cauliflower recipe
    COURSE: Appetizer
    DIET : Vegetarian

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    January 24, 2022 / 4 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    January 24, 2022 / 4 Comments

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    1. Jennifer

      January 13, 2021 at 9:50 am

      What buffalo sauce do you use? Or do you make your own?

      Reply
      • Jenny Park

        January 14, 2021 at 8:51 am

        Hi! I make my own (re Ike coming next week!), but franks also makes a great Buffalo sauce that’s easy to find

        Reply
    2. Janet

      January 11, 2021 at 2:04 pm

      How would you make this dairy free (replace buttermilk)? Thank you!

      Reply
      • Jenny Park

        January 11, 2021 at 9:35 pm

        Hi! This will work with almost any nut milk alternative, although the amount might need to be slightly adjusted.

        Reply

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