Whether you’re in need of an appetizer that adds a lot of pizzaz to your party, or you just want a new (and spicy!) way to enjoy your vegetables at dinner, this Roasted Buffalo Cauliflower is a delicious way to go! But be warned – it’s insanely addicting. The last time I made this cauliflower dish Jeff and I polished off the entire batch between the two of us within minutes! It didn’t even make it into a serving dish first…
Let’s just say, we definitely met our recommended servings of vegetables for the day…. and buffalo sauce for the week!
So without further ado, here are the directions:
1. Preheat your oven to 450 degrees. Next, line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, prepare the Batter by mixing all five ingredients together. Then, add the cauliflower to this bowl and stir well, ensuring that all florets are evenly coated with batter.
3. Then, transfer the coated cauliflower to the parchment-lined baking sheet and bake in your preheated oven for 15 minutes.
4. In the meantime, rinse and dry that large bowl and then use it to prepare the Red Buffalo Sauce by stirring together all six ingredients.
5. Once the 15 minutes of roasting has completed, return the cauliflower to the bowl containing the Red Buffalo Sauce, gently stir to coat, and then return the cauliflower to the baking sheet.
Roast for an additional 25 – 30 minutes.
Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2 – 3 minutes before transferring to a serving vessel.
6. To make the Ranch-Style Aioli, simply mix together the listed ingredients and then place in the fridge until you’re ready to serve with the Roasted Buffalo Cauliflower. (BTW – this aioli doubles as a vegan ranch salad dressing!)
And that’s all there is to it! I hope you love this tastebud blasting dish as much as we do.
Watch this video to see how I make this cauliflower!
Roasted Buffalo Cauliflower
Servings: About 4
- 7 – 8 cups of Cauliflower Florets, (about 1 medium sized head)*
- 1/2 cup Oat Flour*
- 1 tsp. Garlic Powder
- 1/2 tsp. Salt
- 1/4 tsp. Ground Black Pepper
- 1/2 cup Water
*No oat flour? No problem! Make your own by pulsing dry oatmeal in a blender until it becomes a fine powder consistency.
Red Buffalo Sauce
- 1/2 cup Sriracha or comparable red chili sauce
- 1/2 Tb. Canola Oil (preferably organic to avoid GMO’s)
- 2 Tb. Fresh or bottled Lemon Juice
- 1 tsp. Molasses (regular or blackstrap)
- 1 tsp. Sugar
- 1/8 tsp. Ground Cloves
Vegan Ranch-Style Aioli
- 1 cup Vegenaise or other veg mayo
- 2 Tb. Fresh or bottle Lemon Juice
- 1 tsp. Dried Parsley
- 1 tsp. Finely Chopped Fresh Chives or 1/2 tsp. Dried Chives
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Dried Dill Weed
- 1/8 tsp. Salt
- 1/8 tsp. Ground Black Pepper
Variation: For a slightly sweet aioli, add 1 T. Maple Syrup, (this is definitely my personal favorite way to go!) But for a traditional Ranch flavor, stick with the recipe as is.
*FYI – When the florets are slightly larger (and not tiny), the recipe tends to turn out a little better!
**You can find flat parchment sheets HERE