This post may contain affiliate links. Please read our disclosure policy.
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, this addicting Roasted Buffalo Cauliflower with Vegan Ranch dip is a delicious way to go.
Why this Recipe Works:
- The coating sticks to the cauliflower wonderfully, and doesn’t peel off like some other coatings do. Note: all purpose flour, gluten free all purpose flour, oat flour, and wheat flour will all work in this recipe!
- By making your own buffalo sauce, you can control what goes into it (and the spice level) without any questionable ingredients.
- The easy vegan ranch dip is super flavorful, and any leftovers can be used as salad dressing!
When to Serve this Dish:
- This cauliflower is great to serve as an appetizer at any gathering, but I especially love to serve it on game days.
- If you’re looking to spice up your dinner menu, this cauliflower is awesome as a side dish, OR, in some corn tortillas to make buffalo cauliflower TACOS!
If you like this recipe, then you’ll love some of my other appetizers as well, such as my Lighter Guacamole,my Sun-dried Tomato Hummus with Crunchy Salt & Pepper Pita Chips, and my 15-Minute Vegan Pumpkin Chili.
How to Make Roasted Buffalo Cauliflower with Vegan Ranch:
1. First, preheat your oven to 450°F/230°C. Next, line a baking sheet with parchment paper. Set your sheet aside for now.
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, spoon out the coated cauliflower onto the parchment-lined baking sheet (leaving as much batter behind in the bowl as possible) and then 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 listed 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 15 minutes.
Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2 – 3 minutes before transferring to your serving vessel of choice.
6. To make the Vegan Ranch, simply mix together the listed ingredients in a small bowl and then place it in the fridge until you’re ready to serve it with the Roasted Buffalo Cauliflower. (BTW – this 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.
Top Tips for Making Roasted Buffalo Cauliflower with Vegan Ranch:
- Parchment paper will prevent the batter from sticking to the baking sheet and peeling off the cauliflower.
- Try not to let excess batter from the bowl drip onto your parchment paper when transferring the cauliflower for baking, as it may burn.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Roasted Buffalo Cauliflower with Vegan Ranch Dip
Ingredients
- 7 - 8 c. of cauliflower florets (about 1 medium-sized head) slightly larger florets work better than smaller ones
Batter
- 1/2 c. flour, such as all-purpose flour, gluten-free all-purpose flour, oat flour, or wheat flour (roughly 55 g)
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 3/4 c. water (177 ml)
Red Buffalo Sauce
- 1/2 c. sriracha or comparable red chili sauce (118 ml)
- 1 Tbsp. oil, such as olive, avocado, canola, or sunflower (15 ml)
- 2 Tbsp. fresh or bottled lemon juice (30 ml)
- 1 tsp. molasses
- 1 tsp. sugar
- 1/8 tsp. ground cloves
Vegan Ranch
- 1 c. Vegenaise or other vegan mayo
- 2 Tbsp. fresh or bottle lemon juice (30 ml)
- 1 1/4 tsp. dried parsley
- 1 1/2 tsp. finely chopped fresh chives or 1/2 tsp. dried chives
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/4 tsp. dried dill weed
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- First, preheat your oven to 450°F/230°C. Next, line a baking sheet with parchment paper. Set it aside for now.
- 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.
- Then, spoon out the coated cauliflower onto the parchment-lined baking sheet (leaving as much batter behind as possible) and bake in your preheated oven for 15 minutes.
- 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.
- 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 15 minutes.
- Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2-3 minutes before transferring to your serving vessel of choice.
- To make the VEGAN RANCH dip, simply mix together the listed ingredients in a small bowl and then place it in the fridge until you're ready to serve it with the Roasted Buffalo Cauliflower. (BTW - this doubles as a vegan ranch salad dressing!)
Video
Pro Tips From Audrey
- Parchment paper will prevent the batter from sticking to the baking sheet and peeling from the cauliflower. You can find flat parchment sheets HERE
- Try not to let excess batter from the bowl drip onto your parchment paper when transferring the cauliflower for baking.
Nutrition Information
This post may contain affiliate links. Please read our disclosure policy.