Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1/2 cup buffalo wing sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup melted butter
- Blue cheese or ranch dressing for dipping (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the cauliflower florets, olive oil, garlic powder, onion powder, and cayenne pepper (if using). Toss to coat evenly.
- Step 3: Spread the cauliflower in a single layer on the prepared baking sheet.
- Step 4: Roast for 20 minutes, then remove from oven.
- Step 5: In the same bowl, combine the buffalo wing sauce and melted butter. Add the partially roasted cauliflower and toss to coat thoroughly.
- Step 6: Return the cauliflower to the baking sheet and roast for another 10-15 minutes, or until tender and slightly browned. Serve immediately with blue cheese or ranch dressing for dipping, if desired.
Notes
- To keep leftover roasted cauliflower crisp, store in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a single layer in a 350°F oven for a few minutes to revive the crispy texture.
- Serve this spicy cauliflower with a cool, creamy avocado crema to balance the heat and add a fresh flavor.
- Don't overcrowd the baking sheet; roast in batches if needed to ensure the cauliflower browns properly and doesn't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American