Crispy Spicy Buffalo Cauliflower (Printable)

Crispy, spicy cauliflower florets baked and coated with flavorful buffalo sauce, perfect as an appetizer.

# What You 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 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp 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 tbsp honey or maple syrup (optional)

→ Serving (optional)

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

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose 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 battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, turning halfway through, until florets are lightly browned.
06 - Whisk melted butter, hot sauce, and honey or maple syrup (if using) in a small bowl.
07 - Remove cauliflower from oven and gently toss florets in the prepared buffalo sauce until evenly coated.
08 - Return coated florets to the baking sheet and bake an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery sticks, carrot sticks, and your preferred dressing.

# Expert Suggestions:

01 -
  • The batter gets impossibly crispy while the cauliflower stays tender inside, creating that perfect textural contrast we all crave.
  • It tastes indulgent and spicy but comes together faster than ordering takeout, making you feel like you've done something impressive.
02 -
  • Don't skip the flip halfway through the first bake—uneven browning makes some pieces crispy and others soft, and consistency is everything here.
  • The second bake with sauce is non-negotiable; it's what makes the outside caramelize and crispy rather than just wet with sauce.
03 -
  • Cut your cauliflower florets roughly the same size before battering so they finish cooking at the same time, preventing some from being raw or burnt.
  • Don't crowd the baking sheet on that first bake—give them space to steam slightly and then crisp, which is the two-stage process that makes them perfect.
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