Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large head cauliflower (about 6 cups 1.5-inch florets)
- 3 tbsp cornstarch; 1/2 tsp baking powder (optional)
- 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika
- 1 tsp kosher salt; 1/2 tsp black pepper
- 2 tbsp neutral oil (avocado or canola)
- 3 tbsp unsalted butter; 1/3 cup Frank’s-style hot sauce; 1 tsp honey (optional)
- 1/2 cup ranch dressing; 4–6 celery sticks; 1 tbsp chopped chives or parsley
Do This
- 1. Heat oven to 450°F (232°C). Line a large rimmed sheet pan with parchment; place rack in the upper third.
- 2. Cut cauliflower into 1.5-inch florets; pat very dry.
- 3. Toss florets with cornstarch, baking powder, garlic/onion powder, paprika, salt, and pepper; drizzle in oil and coat evenly.
- 4. Spread on pan in a single layer. Roast 15 minutes, flip, then roast 10–12 minutes more until deeply golden and crisp on the edges.
- 5. Meanwhile, melt butter; whisk in hot sauce and honey; simmer 1 minute to emulsify.
- 6. Toss hot cauliflower with sauce; return to pan and roast 5 minutes to set the glaze. Plate with ranch, celery, and chives.
Why You’ll Love This Recipe
- Oven-roasted, not fried, yet still crisp at the edges and tender inside.
- Classic Buffalo flavor: buttery, tangy, and just the right amount of heat.
- Balanced plate with cool ranch and crunchy celery for contrast.
- Easy weeknight prep and great for game day snacking.
Grocery List
- Produce: 1 large head cauliflower, celery stalks, fresh chives or parsley
- Dairy: Unsalted butter, ranch dressing (or your favorite brand)
- Pantry: Frank’s-style hot sauce, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, neutral oil, honey (optional)
Full Ingredients
Cauliflower Bites
- 1 large head cauliflower (about 2 lb), cut into 1.5-inch florets (about 6 cups)
- 3 tbsp cornstarch
- 1/2 tsp baking powder (optional, boosts crispness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (avocado, canola, or grapeseed)
Buffalo Sauce
- 3 tbsp unsalted butter
- 1/3 cup cayenne pepper hot sauce (Frank’s-style)
- 1 tsp honey or light brown sugar (optional, for balance)
For Serving
- 1/2 cup ranch dressing (store-bought or homemade)
- 4–6 celery sticks, cut into 3-inch batons
- 1 tbsp finely chopped chives or parsley (garnish)
Step-by-Step Instructions
Step 1: Preheat and pan prep
Place a rack in the upper third of your oven and heat to 450°F (232°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and even browning.
Step 2: Cut and dry the cauliflower
Remove the leaves and core, then cut the cauliflower into 1.5-inch florets. For the best crisp, pat the florets very dry with paper towels—moisture is the enemy of crunch.
Step 3: Season and coat for crisp edges
In a large bowl, whisk together the cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the cauliflower and toss to dust evenly. Drizzle in the oil and toss again until every floret looks lightly glossy and no dry pockets of starch remain.
Step 4: Roast until browned and crisp
Spread the florets on the prepared sheet in a single, well-spaced layer. Roast for 15 minutes. Flip the pieces, then roast another 10–12 minutes, until the edges are deeply golden-brown and the centers are tender.
Step 5: Make the buttery Buffalo sauce
While the cauliflower roasts, melt the butter in a small saucepan over low heat. Whisk in the hot sauce and honey (if using). Bring to a gentle simmer for 30–60 seconds, whisking, until smooth and slightly thickened. Keep warm off heat.
Step 6: Toss and set the glaze
Transfer the hot roasted cauliflower to a large bowl. Pour the warm Buffalo sauce over the top and toss to coat evenly. Return the sauced florets to the baking sheet and roast for 5 minutes more. This quick finish helps the sauce cling and “tack up” without getting soggy.
Step 7: Plate and serve
Transfer the Buffalo cauliflower to a platter. Sprinkle with chopped chives or parsley. Serve immediately with a ramekin of cool ranch and crisp celery sticks on the side.
Pro Tips
- Dry florets thoroughly before coating—excess moisture prevents browning.
- Do not crowd the pan. Space allows steam to escape and edges to crisp.
- That tiny 1/2 tsp baking powder helps create micro-bubbles for extra texture.
- Return sauced florets to the oven for 5 minutes to set the glaze and keep them from feeling wet.
- For even more color, use a light-colored aluminum sheet pan; it browns evenly.
Variations
- Air Fryer: Cook coated florets at 400°F (204°C) for 14–18 minutes, shaking halfway. Toss with warm Buffalo sauce, then air-fry 2–3 more minutes to set.
- Vegan/Dairy-Free: Swap in plant-based butter and use your favorite dairy-free ranch.
- Mild or Extra-Spicy: For milder bites, use 1/4 cup hot sauce and 4 tbsp butter. For spicier, keep 1/3 cup hot sauce and add a pinch of cayenne.
Storage & Make-Ahead
Best enjoyed fresh. Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a parchment-lined sheet at 425°F (218°C) for 8–10 minutes, or in an air fryer at 400°F (204°C) for 5–6 minutes, until hot and re-crisped. You can cut florets and mix the dry seasoning up to 3 days ahead. Make the sauce up to 5 days ahead and warm gently before tossing.
Nutrition (per serving)
Approx. 340 calories; Fat 28 g; Carbohydrates 17 g; Protein 4 g; Sodium ~1050 mg. Values will vary based on brands and how much ranch you serve.
