Baked Buffalo Cauliflower
By @chef27
Crispy baked cauliflower florets tossed in a tangy and spicy buffalo sauce. A healthier alternative to traditional buffalo wings, perfect as a snack or appetizer.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 medium head Cauliflower
- ●2 tablespoons Olive oil
- ●1 teaspoon Garlic powder
- ●1 teaspoon Onion powder
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Pepper
- ●2 tablespoons Butter
- ●1/2 cup Hot sauce (e.g., Frank's RedHot)
- ●1 teaspoon White vinegar
- ●1/2 teaspoon Worcestershire sauce
- ●1 tablespoon, chopped Fresh parsley or chives
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Cut cauliflower into florets and place in a large bowl.
- 3Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- 4Spread cauliflower florets in a single layer on a baking sheet.
- 5Bake for 20-25 minutes, or until tender and slightly browned.
- 6While cauliflower is baking, melt butter in a saucepan over medium heat.
- 7Whisk in hot sauce, white vinegar, and Worcestershire sauce.
- 8Remove cauliflower from oven and transfer to a clean bowl.
- 9Pour buffalo sauce over cauliflower and toss to coat.
- 10Return cauliflower to the baking sheet and bake for another 5-10 minutes, or until sauce is caramelized.
- 11Garnish with fresh parsley or chives and serve immediately with your favorite dipping sauce.
Recipe details
- Cuisine
- American
- Category
- Appetizer
- Preparation
- 54 minutes
Estimated total: 81 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Setup kitchen: 5 min planning allowance (setup)
- Preheat oven: 15 min planning allowance (oven_preheat)
- Prep cauliflower: 10 min planning allowance (vegetable_prep)
- Prep other ingredients: 5 min planning allowance (simple_prep)
- Place cauliflower in bowl: 2 min planning allowance (transfer)
- Season and toss cauliflower: 3 min planning allowance (mix)
- Spread cauliflower on baking sheet: 2 min planning allowance (transfer)
- Melt butter: 8 min planning allowance (saute)
- Whisk buffalo sauce: 3 min planning allowance (mix)
- Transfer cauliflower to bowl: 2 min planning allowance (transfer)
- Coat cauliflower with sauce: 3 min planning allowance (mix)
- Return to baking sheet: 2 min planning allowance (transfer)
- Garnish and serve: 2 min planning allowance (garnish)
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Cauliflower: USDA head medium (5-6" dia.) portion weight
- Olive oil: USDA tablespoon portion weight
- Garlic powder: USDA tsp portion weight
- Onion powder: USDA tsp portion weight
- Salt: USDA tsp portion weight
- Pepper: USDA tsp, ground portion weight
- Assumed black pepper.
- Butter: USDA tbsp portion weight
- Assumed salted butter.
- Hot sauce (e.g., Frank's RedHot): USDA tsp portion weight
- Used generic pepper or hot sauce for Frank's RedHot.
- White vinegar: USDA tsp portion weight
- Worcestershire sauce: USDA tbsp portion weight
- Fresh parsley or chives: USDA tbsp portion weight
- Used fresh parsley as the first option for 'Fresh parsley or chives'.
- Cauliflower: 588 g · USDA reference 169986
- Olive oil: 27 g · USDA reference 171413
- Garlic powder: 3.1 g · USDA reference 171325
- Onion powder: 2.4 g · USDA reference 171327
- Salt: 3 g · USDA reference 173468
- Pepper: 0.57 g · USDA reference 170931
- Butter: 28.4 g · USDA reference 173410
- Hot sauce (e.g., Frank's RedHot): 112.8 g · USDA reference 174527
- White vinegar: 5 g · USDA reference 172237
- Worcestershire sauce: 2.83 g · USDA reference 171610
- Fresh parsley or chives: 3.8 g · USDA reference 170416
cauliflower · Buffalo sauce · baked
Estimated nutrition per serving
157 calories · 3.3 g protein · 9.1 g carbohydrate · 13 g fat · 3.3 g fiber · 1136 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: