This roasted buffalo cauliflower is all about bold flavor and effortless prep. The florets are roasted until tender, tossed in zesty buffalo sauce, then baked again until crisp around the edges.

Roasted buffalo cauliflower bites served with celery sticks, carrots, and a creamy dipping sauce.

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Jamielyn Nye

A Better Way to Make Buffalo Cauliflower

This is my go-to method for making buffalo cauliflower that’s actually crispy and not soggy. Roasting the cauliflower first helps it get tender with caramelized edges, then tossing it in buffalo sauce and returning it to the oven lets the sauce bake right on.

When I’m craving classic wings, I’ll usually make my crispy baked chicken wings or baked buffalo chicken wings, but this meatless version is what I reach for when I want something lighter. You still get that bold buffalo flavor and crispy texture, just in a veggie-forward option that works for everyone on game day.

XO - Jamielyn

Ingredient Notes

Ingredients for roasted buffalo cauliflower including cauliflower, buffalo sauce, butter, and olive oil.

Find the full printable recipe with specific measurements below.

  • All-purpose flour & cornstarch: The flour is used to thicken the batter to coat the cauliflower and the cornstarch is used to absorb excess moisture ensuring crispy results. Swap cornstarch for arrowroot powder if needed.
  • Seasonings: Garlic powder, salt, and black pepper are all the staples of a simple seasoning. Some onion powder, paprika or smoked paprika can also be added.
  • Water: The liquid used to turn the flour into a batter. It’s light and won’t weigh it down.
  • Fresh cauliflower: Fresh not frozen. I suggest chopping a head of cauliflower yourself so you can get them uniform size for even baking. I like to cut them down lengthwise so they lay flat on the baking sheet.
  • Buffalo sauce: A combination of Frank’s RedHot original with butter or Frank’s RedHot Buffalo wing sauce. It’s tangy and so good!

How to Make Roasted Buffalo Cauliflower

In a medium bowl, whisk the flour, cornstarch, garlic powder, salt, and pepper. Then, stir in the water until it becomes a smooth batter.

Add cauliflower wings and toss until evenly coated, then drizzle with olive oil. Transfer to a baking sheet in a single layer and bake at 425ºF oven for 15 minutes, flip, then bake for another 10 minutes.

Cauliflower florets tossed with cornstarch in a mixing bowl before roasting.
Seasoned cauliflower florets spread on a baking sheet before roasting.

Melt butter then whisk it together with the hot sauce. Remove the cauliflower from the and pour the hot sauce mixture overtop each floret.

Toss roasted cauliflower wings carefully with sauce until they are all coated and place the baking sheet back in the oven for another 5-10 minutes or until they have crispy edges.

Buffalo sauce being poured into melted butter to make homemade buffalo sauce.
Roasted buffalo cauliflower on a baking sheet after being tossed in buffalo sauce.

Recipe Tips

  • It’s easy to make vegan and gluten free. Use a vegan or dairy-free butter for the wing sauce. Use brown rice flour or your favorite gluten free flour to toss the florets.
  • Lemon juice or honey: Add up to a Tablespoon of fresh lemon juice to the buffalo sauce mixture for another layer of tangy flavor or alternately add some honey.
  • Kid friendly: If some family are hot sauce fans, serve them the roasted cauliflower on it’s own!
  • Extra crispy baked buffalo cauliflower wings: Broil for 2-3 minutes during final cooking time or sprinkle with Panko bread crumbs before baking.
  • Air fryer: After the first coating, work in batches and air fry at 400ºF for 10 minutes, flipping halfway. Then, after saucing them, cook them for another 5-7 minutes.
  • Serving suggestions: Serve with classic dipping sauces like blue cheese or ranch dressing.
Close-up of crispy roasted buffalo cauliflower bites with buffalo sauce and creamy dip on a serving plate.

Try these favorite buffalo chicken recipes, too, including creamy buffalo chicken soup or my easy buffalo chicken dip.

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Roasted buffalo cauliflower wings on a plate with celery and ranch dressing.

Roasted Buffalo Cauliflower

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
This roasted buffalo cauliflower is all about bold flavor! The florets are roasted until tender, tossed in zesty buffalo sauce, then baked again until crisp around the edges.
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Video

Ingredients 

  • ¼ cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1 ¼ teaspoon garlic powder
  • ½ teaspoon Kosher salt , to taste
  • Freshly cracked pepper
  • ¼ cup water , as needed
  • 1 head cauliflower , chopped and florets sliced lengthwise (about 7 cups)
  • 2-3 Tablespoons olive oil , plus more if needed

Buffalo Sauce

  • ⅓ cup Frank's Redhot Original Hot Sauce , or Frank's Red Hot Buffalo Wings Hot Sauce
  • 3 Tablespoons unsalted butter , melted

For serving

Instructions

  • Preheat the oven to 425ºF. Set aside a baking sheet.
  • In a medium bowl, whisk 1/4 cup flour, 2 Tablespoons cornstarch, 1 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and pepper. Stir in 1/4 cup water until a smooth batter forms. Add 1 head cauliflower florets and toss until coated. Drizzle with 2-3 Tablespoons olive oil.
  • Pour onto the baking sheet. Cook 15 minutes. Flip and cook an additional 10 minutes.
  • Make buffalo sauce. In a medium bowl, whisk together 1/3 cup hot sauce and 3 Tablespoons melted butter.
  • Toss cauliflower with hot sauce. Remove cauliflower from the oven and add to the hot sauce mixture. Toss carefully until well coated. Return to the baking sheet. Cook an additional 5 to 10 minutes, or until the cauliflower is crispy around the edges.
  • Serve warm with ranch dressing, celery, and carrots, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variation: For a more roasted cauliflower flavor, toss the cauliflower with 3 Tablespoons cornstarch, 1 1/4 teaspoon garlic powder, 1/2 teaspoon Kosher salt, and pepper. Drizzle with 2 to 3 Tablespoons olive oil. Bake as directed. 
Storage: Store leftovers in a covered container up to 3 days. Reheat in the air fryer or in the oven until warm. 
*Please note nutrition label does not include dressing, celery, or carrot sticks. 

Nutrition

Calories: 133kcal, Carbohydrates: 9g, Protein: 2g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 633mg, Potassium: 296mg, Fiber: 2g, Sugar: 2g, Vitamin A: 175IU, Vitamin C: 46mg, Calcium: 24mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.