Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1/2 cup hot sauce (such as Frank's RedHot)
- 1/4 cup unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Step 3: Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned.
- Step 4: While the cauliflower is roasting, whisk together the hot sauce and melted butter in a small bowl.
- Step 5: Remove the cauliflower from the oven and transfer it to the bowl with the hot sauce mixture. Toss to coat evenly.
- Step 6: Return the cauliflower to the baking sheet and roast for another 5-10 minutes, or until the sauce has thickened and the cauliflower is slightly crispy. Serve immediately.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the cauliflower in a dry skillet over medium heat to help it crisp up again.
- Serve this buffalo cauliflower with a side of blue cheese or ranch dressing and celery sticks for a classic game-day experience.
- To ensure the sauce clings well, pat the roasted cauliflower florets dry with paper towels before tossing them in the buffalo sauce mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American