Buffalo Roasted Cauliflower: A Bold & Flavorful Plant-Based Treat

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If you’re craving something crispy, spicy, and wildly satisfying—without the guilt of fried food—this Buffalo Roasted Cauliflower is your perfect match. Each floret is roasted to golden perfection, then tossed in a fiery, tangy buffalo sauce that clings to every nook and cranny. It’s the ultimate snack for game day, the perfect side for a bold dinner, or a centerpiece dish for your next plant-based feast.

This dish balances savory spice with the natural sweetness of roasted cauliflower, creating an irresistible combination that appeals to both veggie lovers and meat-eaters alike. Whether you’re exploring healthy snack ideas or need an easy dinner recipe that delivers on flavor, this one is sure to impress.

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Ingredients for Buffalo Roasted Cauliflower

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• ½ cup buffalo sauce (store-bought or homemade)
• 1 tablespoon vegan butter or regular butter (optional for extra richness)
• 1 tablespoon chopped parsley (for garnish)
• Optional: ranch or blue cheese dressing for dipping

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Step 1: Prepare and Season the Cauliflower

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each floret is well coated—this step adds flavor and helps achieve that crisp, roasted texture.

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Step 2: Roast Until Golden

Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast for 25–30 minutes, flipping the pieces halfway through, until they’re tender on the inside and slightly crispy and browned on the edges. You’re aiming for that beautiful golden char that locks in flavor and adds crunch.

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Step 3: Coat in Buffalo Sauce

While the cauliflower is roasting, heat the buffalo sauce in a small saucepan over low heat. Stir in the butter if using, to create a silky texture and mellow out the heat. Once the cauliflower is roasted, transfer it back to the mixing bowl and pour the warm buffalo sauce over it. Toss to coat each piece thoroughly.

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Step 4: Broil for Extra Crisp (Optional)

For an extra kick and crispy finish, return the sauced cauliflower to the oven and broil for 3–5 minutes. Keep a close eye to avoid burning—the sugars in the sauce can brown quickly.

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Step 5: Serve and Garnish

Plate the Buffalo Roasted Cauliflower immediately. Sprinkle chopped parsley on top for a fresh contrast and serve it with a side of ranch or blue cheese dressing for dipping, if desired. Enjoy it hot and spicy!

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Estimated Nutrition (Per Serving)

Note: Based on a serving size of 1 cup.

• Calories: 120
• Carbohydrates: 10g
• Protein: 2g
• Fat: 8g
• Fiber: 3g
• Sugars: 2g
• Sodium: 480mg

These values can vary depending on the specific buffalo sauce and whether butter or dressing is added.

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Frequently Asked Questions

1. Can I use frozen cauliflower?

Yes, but thaw it first and pat dry to remove excess moisture before roasting for better texture.

2. Is this recipe vegan?

Yes, if you use a vegan buffalo sauce and skip or substitute the butter with a plant-based alternative.

3. What buffalo sauce should I use?

Frank’s RedHot is a classic choice, but any buffalo-style hot sauce will work. Check the label for vegan status if needed.

4. Can I make this less spicy?

Absolutely! Use a milder buffalo sauce or mix it with a bit of honey or maple syrup to tone down the heat.

5. Can I air fry the cauliflower instead of roasting?

Yes! Air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through.

6. What are good dipping sauces for this?

Ranch, blue cheese, vegan garlic aioli, or even a yogurt-based dip pair beautifully.

7. How do I make this keto-friendly?

Cauliflower fits a keto diet, but check your buffalo sauce for added sugars and skip any sweeteners.

8. Can I add other vegetables?

Definitely. Try adding carrot sticks, bell pepper chunks, or even roasted chickpeas for a heartier mix.

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