I love roasted cauliflower florets. Especially when they come out of the oven with those golden brown caramelized edges. I could pop a hundred of those little guys into my mouth in one sitting. Yum!
I also love spice. The more I cook, the more I seem to love the heat. So combining two favorite flavors to make one delicious snack seemed like a no-brainer.
There are hundreds of recipes out there for Buffalo cauliflower. Seem cauliflower is all the rage these days. This recipe is pretty darn delicious and insanely simple so it’s easy to throw together last minute when everybody is on their way over for Game Day.
This snack is totally plant based; not your typical Buffalo chicken wing thing or a tofu substitute. Just an honest to goodness spicy baked treat. And it only calls for 5 simple ingredients that you probably have in your kitchen right now.
So, grab a knife and a baking dish and let’s do this!
Buffalo Cauliflower Bites
Ingredients
- 1 medium head, cauliflower
- 1 Tbsp garlic powder
- 2 garlic cloves minced
- 4 Tbsp butter
- ⅓ cup hot sauce Cholula, Frank's RedHot or Crystal
- 2 Tbsp olive oil
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Pre-heat oven to 475°
- Cut cauliflower into bite-sized florets. (Compost leaves and stem or save then for later to make homemade vegetable broth)
- Place florets on a rimmed baking sheet and drizzle with 2 Tbsp olive oil. Sprinkle with garlic powder, salt and pepper and toss to combine.
- Arrange florets in an even layer and roast for 15 minutes.
- While florets are baking, combine butter, fresh garlic cloves and hot sauce in a small sauce pan. Melt ingredients together over medium low heat and set aside.
- After 15 minutes remove cauliflower from the oven and toss with the melted butter and hot sauce mixture. Still very well to completely coat the cauliflower.
- Roast in the oven for another 15 minutes until edges are crisp.
- Serve hot out of the oven just as it is or with blue cheese dressing as a dip on the side.