Crispy Roasted Buffalo Cauliflower
This Buffalo Cauliflower recipe is the ultimate party trick. By roasting florets until they are golden and tender, then finishing them with a zesty, buttery glaze, you get all the tangy, spicy satisfaction of a buffalo wing in a light, veggie-forward form.
Servings: 4
Ingredients
- 1 medium head of cauliflower cut into bite-sized florets
- ½ cup cornstarch
- ½ cup water
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 to 4 tablespoons Frank's red hot sauce to taste
- 2 tablespoons melted unsalted butter
- 1 recipe ranch dressing
Instructions
- Batter Up
- In a large mixing bowl, whisk together your cornstarch, a splash of water, garlic powder, paprika, salt, and pepper. You are looking for a light, "pancake-style" consistency. Toss the florets into the bowl and coat them thoroughly.
- The First Bake
- Preheat your oven to 425°F (220°C). Spread the coated cauliflower onto a parchment-lined baking sheet. Make sure they aren't touching! Bake for 20 to 25 minutes, flipping them halfway through to ensure the edges get golden and crispy all around.
- Emulsify the Sauce
- While the cauliflower is in the oven, stir together your melted butter and hot sauce in a small bowl until smooth and glossy.
- The Final Glaze
- Remove the tray from the oven and drizzle or brush the buffalo sauce over each floret. Return the tray to the oven for a final 10 to 15 minutes. This "sets" the sauce and allows it to caramelize and brown in spots for maximum flavor.