clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buffalo Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale
  • 1 large head of cauliflower, broken into florets
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup milk (more if needed)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1.5 teaspoons sweet paprika
  • Salt, to taste
  • Black pepper, to taste


  1. Prep the Oven and Baking Sheet:
    • Preheat your oven to 450°F (232°C).
    • Line a baking sheet with parchment paper for easy cleanup.
  2. Make the Batter:
    • In a large bowl, combine the all-purpose flour and cornstarch.
    • Gradually add the milk to the flour mixture, stirring continuously to achieve a consistency similar to thin pancake batter. Add more milk if necessary.
    • Season the batter with garlic powder, onion powder, sweet paprika, salt, and black pepper. Mix well to combine.
  3. Coat the Cauliflower:
    • Add the cauliflower florets to the bowl with the batter.
    • Toss the florets in the batter until they are evenly coated.
    • Use tongs to pick up the florets and place them on the prepared baking sheet, ensuring excess batter is left behind.
  4. Bake the Cauliflower:
    • Bake in the preheated oven for 15-20 minutes, or until the batter sets and begins to turn golden.
  5. Add Buffalo Sauce:
    • Remove the cauliflower from the oven and toss the florets in my homemade buffalo sauce.
    • Return the coated florets to the baking sheet and bake for an additional 10-15 minutes, or until the sauce starts to caramelize.
  6. Serve:
    • Once done, place the cauliflower on a platter.
    • Serve with homemade ranch or blue cheese dressing
  • Author: Lucas Krammes
Recipe Card powered byTasty Recipes