Recipe

Festive Buffalo Cauliflower

Crispy-edged roasted cauliflower tossed in tangy buffalo-style sauce with a light, creamy drizzle. Party-ready, weeknight-easy, and shockingly addictive.

By Matt Campbell

•

4.8

A baking sheet of roasted buffalo cauliflower florets with crisp edges, drizzled with a light creamy sauce and sprinkled with chopped green onions on a wooden table

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Buffalo cauliflower is one of those dishes that makes people hover near the oven like something magical is happening inside. It is spicy, tangy, a little messy, and basically built for sharing. My only complaint with a lot of versions is that they go heavy on batter and heavy on mayo-based dips. Delicious, sure, but sometimes you want the punch of buffalo with a lighter, creamier finish that does not feel like a brick.

This festive buffalo cauliflower keeps the ingredients simple and the instructions even simpler: roast the florets hard enough to get crispy edges, toss them in a quick hot-sauce-and-butter situation, then hit them with a bright, light creamy drizzle that tastes like ranch’s cool cousin. It is perfect for game day, holiday snack boards, or any random Tuesday where you need something fun on the table fast.

Why It Works

Crisp edges without deep frying: High heat roasting plus a little cornstarch gives you that snacky crunch (and drying the florets helps even more).
Bright buffalo flavor that clings: Tossing hot, well-roasted cauliflower in warm sauce helps it coat instead of pooling at the bottom.
Light and creamy drizzle: Greek yogurt keeps it cool and creamy, with lemon and herbs to lift everything up.
Easy to scale: Double it for a party, or make it as a quick veg-forward dinner side.

Pairs Well With

Creamy Mashed Potatoes
Baked Sweet Potato Fries
Crunchy Celery Cucumber Salad
Skillet Cornbread

Storage Tips

Buffalo cauliflower is best right out of the oven when the edges are at peak crisp. That said, leftovers still hit the spot if you store them smart.

Refrigerator

Store cooled cauliflower in an airtight container for up to 3 days.
Store the creamy drizzle separately in a small container for up to 3 to 4 days (use your judgment based on the freshness of your dairy and how cold your fridge runs).

Reheating (best method)

Oven: Reheat on a sheet pan at 425°F for 8 to 12 minutes, flipping once, until hot and re-crisped.
Air fryer: 380°F for 5 to 7 minutes, shaking halfway.
Microwave: Works in a pinch, but you will lose the crisp.

Freezing

I do not recommend freezing. The cauliflower gets watery and soft after thawing, and the sauce texture suffers.

Common Questions

How do I keep buffalo cauliflower crispy?

Two big things: do not crowd the pan, and roast hot. Spread the florets in a single layer with space between them so steam can escape. If they are piled up, they will soften instead of crisp. Also, drier cauliflower equals crispier cauliflower, so pat it very dry after washing.

Can I make this less spicy for kids?

Yes. Use a milder hot sauce, or mix the hot sauce with extra melted butter and a teaspoon of honey. You can also serve the sauce on the side and let everyone toss their own portion.

Do I need cornstarch?

It is optional, but it helps. A light dusting gives the cauliflower a drier surface so it roasts with more crunch and the sauce clings better.

Can I make it dairy-free?

Yep. Swap the butter for a plant-based butter, and use dairy-free yogurt or a cashew-based sour cream alternative for the drizzle.

Why does my sauce slide off?

If the cauliflower is too wet or under-roasted, sauce will bead up and run. Pat the florets dry after washing, roast until you see deep golden spots, then toss while the cauliflower is still hot so the sauce grabs on. Smaller florets also help because you get more textured edges for the sauce to cling to.

Can I make anything ahead?

Yes. Make the creamy drizzle up to 2 to 3 days ahead and keep it covered in the fridge. Roast and sauce the cauliflower right before serving for the best crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan (ideally a half-sheet pan, 18 x 13 inches)
Parchment paper (optional, helps with cleanup)
Large mixing bowl
Small saucepan or microwave-safe bowl (for sauce)
Whisk
Measuring spoons and cups

The first time I made buffalo cauliflower for a group, I did the classic rookie move and crowded the pan. I basically steamed a spicy cauliflower situation and tried to convince everyone it was supposed to be soft. It was not. Now I roast it like I mean it, and I keep the dip lighter with Greek yogurt so you can keep going back for just one more without needing a nap. It is the kind of snack that disappears while you are still setting out the plates.

Festive Buffalo Cauliflower

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings Serves 6 as an appetizer (or 4 as a side)

Ingredients

For the cauliflower

1 large head cauliflower (about 2 pounds), cut into bite-size florets
2 tablespoons olive oil
1 tablespoon cornstarch (optional, for extra crisp)
1 teaspoon garlic powder
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

For the buffalo-style sauce

1/2 cup hot sauce (like Frank’s RedHot Original)
3 tablespoons unsalted butter
1 teaspoon honey (optional, rounds the heat)
1 teaspoon apple cider vinegar or fresh lemon juice (optional, for extra tang)

For the light creamy drizzle

1/2 cup plain Greek yogurt
2 tablespoons mayonnaise (optional, for a more classic ranch vibe)
1 tablespoon lemon juice
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
2 tablespoons chopped fresh dill or parsley (or both)
2 tablespoons chopped chives or green onions, plus more for topping
2 to 4 tablespoons water or milk, to thin to a drizzle
Pinch of salt and black pepper

Optional festive toppings

Crumbled feta or blue cheese
Extra chopped chives or green onions
Finely grated lemon zest

Instructions

Heat the oven. Set oven to 450°F. Use a large rimmed sheet pan (an 18 x 13-inch half-sheet is ideal). Line with parchment if you want easy cleanup. If your pan is smaller, plan on using two pans so you do not crowd the florets.
Dry and season the cauliflower. Pat cauliflower florets very dry. In a large bowl, toss with olive oil. Sprinkle in the cornstarch (if using), garlic powder, smoked paprika, salt, and pepper, then toss again until there are no dry patches and everything looks evenly coated.
Roast for crisp edges. Spread florets in a single layer with space between them. Roast for 18 to 22 minutes, flipping once halfway, until you see deep golden spots and crisp edges. A fork should slide in easily, but the florets should not be mushy.
Make the sauce. While the cauliflower roasts, melt butter in a small saucepan over low heat (or in the microwave). Whisk in the hot sauce, honey (if using), and vinegar or lemon juice (if using). Keep warm.
Toss and roast again. Transfer roasted cauliflower to a bowl, pour over the sauce, and toss until well coated. Return to the sheet pan and roast 5 to 7 minutes more so the sauce thickens slightly and bakes onto the florets.
Make the light creamy drizzle. In a small bowl, whisk Greek yogurt, mayo (if using), lemon juice, garlic, herbs, and a pinch of salt and pepper. Thin with water or milk until it drizzles easily.
Finish and serve. Pile cauliflower onto a platter. Drizzle with the creamy sauce, then top with extra chives, cheese crumbles, or lemon zest if you are feeling festive. Serve hot.

A serving platter piled with buffalo cauliflower with a small bowl of creamy herb drizzle on the side

Nutrition information is estimated.

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