Baked Buffalo Cauliflower

Ingredients

• 1 head Cauliflower (Medium size, cut into bite‑size florets)
• 1 cup Buttermilk (Room temperature)
• 2 tbsp Cornstarch (All‑purpose cornstarch)
• 1/2 cup All‑purpose flour (Sifted)
• 1 tsp Salt
• 1/2 tsp Black pepper (Freshly ground)
• 1 tsp Chili powder
• 1 tsp Paprika
• 1/4 tsp Cayenne pepper (Adjust to heat preference)
• 1 tsp Garlic powder
• 1 cup Panko breadcrumbs (Japanese style for extra crunch)
• 2 tbsp Olive oil spray (For light coating before second bake)
• 1/2 cup Buffalo sauce (Store‑bought or homemade (hot sauce + melted butter))
• 1 tbsp Butter (Melted, mixed into buffalo sauce for richness)

Instructions

1. Make the batter

   In a large mixing bowl whisk together the buttermilk, cornstarch, flour, salt, black pepper, chili powder, paprika, cayenne, and garlic powder until smooth and free of lumps.

   Time: PT5M

2. Cut cauliflower into florets

   Remove the leaves, cut the cauliflower into bite‑size florets (about 1‑2 inches).

   Time: PT7M

3. Coat florets in batter and breadcrumbs

   Place the florets in the bowl with the batter, toss to coat evenly, then transfer to a shallow dish of panko breadcrumbs and roll until fully covered.

   Time: PT5M

4. Arrange on baking sheet

   Line a baking sheet with parchment or a silicone mat. Spread the coated florets in a single layer, making sure they do not touch.

   Time: PT2M

5. First bake

   Preheat the oven to 425°F (220°C). Bake the cauliflower for 20 minutes, until the coating starts to set and turn light golden.

   Time: PT20M

   Temperature: 425°F

6. Flip, spray, and second bake

   Remove the sheet, flip each piece with tongs, lightly spray with olive oil, and return to the oven for another 12 minutes.

   Time: PT12M

   Temperature: 425°F

7. Toss in buffalo sauce and final bake

   While the cauliflower is still hot, toss it in a bowl with the buffalo sauce (mix sauce with melted butter if desired). Return the coated pieces to the baking sheet and bake for a final 12 minutes until crisp on the outside and juicy inside.

   Time: PT12M

   Temperature: 425°F

8. Serve

   Transfer the hot buffalo cauliflower to a serving platter. Serve immediately with ranch or blue‑cheese dressing.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

5g

Carbohydrates

20g

Fat

10g

Fiber

5g

Ingredient Substitutions

• Instead of Cauliflower: Broccoli florets
• Instead of Buttermilk: Milk + 1 tbsp lemon juice or vinegar
• Instead of Cornstarch: All‑purpose flour
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Chili powder: Paprika + cayenne
• Instead of Paprika: Smoked paprika
• Instead of Cayenne pepper: Hot sauce
• Instead of Garlic powder: Fresh minced garlic (use less)
• Instead of Panko breadcrumbs: Regular breadcrumbs, Gluten‑free breadcrumbs
• Instead of Olive oil spray: Vegetable oil spray
• Instead of Buffalo sauce: Hot sauce mixed with melted butter
• Instead of Butter: Margarine

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Cutting board
• Sharp chef’s knife
• Baking sheet
• Parchment paper or silicone mat (optional)
• Cooking spray bottle
• Tongs
• Oven

Critical Steps — Do Not Skip

• Ensuring the batter is smooth and not too thick
• Coating each floret evenly with batter and panko
• Spacing florets so they do not touch on the baking sheet
• Flipping without breaking the crust
• Final bake after sauce to lock in crispness

Chef Tips from the Video

• Use panko breadcrumbs for the best crunch
• Mix a tablespoon of melted butter into the buffalo sauce for a richer flavor
• Serve with celery sticks and a cool ranch dip to balance the heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a 375°F oven to regain crispness.

Freezer: Not recommended; texture becomes soggy after thawing.

Room temperature: Can sit out for up to 1 hour; beyond that risk of bacterial growth.

Make-Ahead Tips

• Batter can be prepared up to 2 hours ahead and kept chilled
• Coated florets can be arranged on the sheet, covered, and refrigerated before the first bake
• Buffalo sauce can be mixed in advance.