Name: Roasted Buffalo Cauliflower recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 large heads of cauliflower (Or about 40 oz); 1/2 tbsp garlic powder; 1 tsp fine sea salt; 1/2 tsp fresh cracked pepper; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 6 tbsp extra virgin olive oil; 1/2 cup butter, melted; 1 cup hot sauce; Celery spears and parsley for serving; 8-10 oz blue cheese crumbles; 1/2 cup sour cream; 1/3 cup mayonnaise; 2 tbsp buttermilk; 1 1/2 tsp fresh squeezed lemon juice; 1/2 tsp garlic salt; 1/2 tsp coarse sea salt; 1/4 tsp fresh cracked pepper

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My Roasted Buffalo Cauliflower recipe is a zesty, mouthwatering appetizer recipe that is easy to make and sure to be a hit! Save this recipe to Pinterest now so you can always find it.

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Buffalo sauce is one of those condiments I crave. I love it on everything – chicken, French fries, cauliflower – it is just always so zippy and zesty and my palate loves that combination. in my Roasted Buffalo Cauliflower recipe I think you will find the sauce mix, the seasonings and the tender cauliflower irresistible too. It is the perfect, easy appetizer for any gathering whether it be a holiday, sporting event or even summer barbecue.

Non-breaded recipe

Before we dig in, I will tell you this is not a breaded and fried recipe. There is no breading here for the cauliflower because I love this vegetable all on its own with the sauce mix. The first time I had Roasted Buffalo Cauliflower was when we first moved to Grand Rapids at a restaurant called Terra. After having it once I knew I needed to make a similar version of it at home. Their version did not have breading either and since I knew I loved it, I stuck with that.

The cauliflower to use and number of servings

My recipe below for the Roasted Buffalo Cauliflower makes enough to feed about six people as an appetizer. It uses two heads of cauliflower. I use all the florets plus any of the stem that is white. Or if you want to buy the pre-cut kind, you would want to get about 40 oz. (My grocery store sells them in 8-10 oz bags.)

The seasoning mix

Once the cauliflower is cut, I place it in a bowl and then in a smaller bowl mix together a seasoning mix. It includes garlic powder, onion powder, fine sea salt, fresh cracked pepper and smoked paprika. This creates a nice layer of flavors right off the bat. The cauliflower gets drizzled with extra virgin olive oil and then the spice mix is sprinkled over the it all. I then mix up with my hands to make sure the cauliflower is well coated.

Roasting it up

Unlike some recipes, I wanted this to be a little healthier so I decided to roast the cauliflower versus frying it. Plus, since I am not using a breading to coat it, frying it did not seem necessary. I love that roasting it really allows the oven to do the work while I make the dip. It gets roasted for about 25 minutes until it is fork tender.

The buffalo sauce

The buffalo sauce is the star of the show for my Roasted Buffalo Cauliflower recipe. I will use Frank’s original. That gets combined with melted butter. Then when the time is up on the cauliflower, 2/3 of the sauce is tossed with it. The cauliflower is then put back in the oven for another 5 minutes.

Blue Cheese Dip

I love Blue Cheese and decided to make a blue cheese dip for the Roasted Buffalo Cauliflower recipe. It combined Blue Cheese crumbles with sour cream, mayo, buttermilk, lemon juice, garlic salt and salt and pepper. I tend to just mash this with a fork. That gives you a nice, chunky mix for the dip. However, if you prefer smoother dips you can always combine everything in the food processor and blend it. You can also use Ranch dressing if you do not like blue cheese.

Finishing it off

Once the cauliflower comes out of the oven, I will plate it with some celery sticks. Then the last bit of that sauce is drizzled over the top of it. Then I serve the Blue Cheese Dip in a little cup on the side. If you are serving this for a crowd, add a little spoon to the dip so people can put it on their individual plates.

Tips for making my Roasted Buffalo Cauliflower recipe

Make sure not to overcook the cauliflower. It will still be good if it goes a little long for a few minutes but it will be a little limp. Cooking if for just the recommended recipe time should get you nice and tender cauliflower that doesn’t also fall apart too.
In the spice mix I use fine sea salt. I tend to use coarse sea salt a lot in my recipes so I just wanted to point that out.
Make sure whatever buffalo sauce you pick you enjoy. It is pretty pivotal to enjoying the rest of the recipe.
To save the Roasted Buffalo Cauliflower, place it in an airtight container in the refrigerator. You can reheat it in the microwave for about 2 minutes or you can place it back in the oven on a baking sheet. Heat the oven to 350 and then cook it for about 7 minutes or until it is warm.
If you have left overs they make a great salad on Day 2!

Looking of more easy appetizers?

If you love easy appetizers like my Roasted Buffalo Cauliflower recipe, try these too!

Spinach Artichoke Dip {HERE}
Buffalo Chicken Dip {HERE}
French Onion Roast Beef Sliders {HERE}
Tomato & Pepperoni Pizza Dip {HERE}
Jalapeno Popper Dip {HERE}
Reuben Slider Sandwiches {HERE}
Easy Pico de Gallo {HERE}
French Onion & Roast Beef Pinwheels {HERE}
Crispy Garlic Smashed Potatoes {HERE}

Thank you so much for visiting today, friends! I hope that you love the Roasted Buffalo Cauliflower recipe. You can find a full, printable recipe below. Happy eating!