Chef Marcus Thompson - Vegetarian and Health-Conscious Cooking Expert
👨‍🍳 Plant-Based Chef

Recipe by Sarah Mitchell

🎓 Plant-Based Culinary Arts ⏰ 14+ Years Experience 🍽️ Healthy Alternatives Specialist

❤️ My Recipe Story

"This recipe was born from my desire to create a healthier version of buffalo wings that didn't sacrifice any of the flavor or satisfaction. After countless experiments with batters and sauce ratios, I found the perfect combination that gives you all the spicy, tangy goodness you crave."

Marcus specializes in creating plant-based versions of classic comfort foods that are so delicious, even dedicated meat-eaters become converts. He's passionate about proving that healthy eating doesn't mean sacrificing flavor.

View All Sarah Mitchell's Recipes →
Golden-brown crispy buffalo cauliflower florets coated in bright orange buffalo sauce, served with celery sticks and ranch dressing on a dark slate board

The Secret to Perfect Crispy Coating

Achieving the perfect crispy exterior on buffalo cauliflower requires understanding the science of batters. The combination of flour and almond milk creates a coating that crisps beautifully in the oven, while the apple cider vinegar adds tang and helps tenderize the cauliflower.

The two-stage baking process is crucial for optimal texture. The first bake sets the batter and begins the crisping process, while the second bake after saucing ensures the coating stays crispy even after being coated in the buffalo sauce.

💡 Professional Tip

Make sure your cauliflower florets are completely dry before dipping in batter. Pat them with paper towels and let them air dry for 10 minutes for the crispiest results.

Frequently Asked Questions

Yes! Substitute the all-purpose flour with a gluten-free flour blend or rice flour. The texture will be slightly different but still deliciously crispy.

Store in the refrigerator for up to 3 days. Reheat in the oven at 400°F for 5-7 minutes to restore crispiness rather than using the microwave.

You can prep the cauliflower and batter separately up to a day ahead. For best results, bake fresh rather than reheating, as the coating loses crispiness over time.

Regular milk, oat milk, or even water will work. Almond milk provides the best flavor and helps create a lighter coating, but other liquids are suitable substitutes.

Using Frank's RedHot makes this moderately spicy. Adjust heat by using milder hot sauce or adding more honey to balance. For extra heat, add cayenne pepper to the batter.

Absolutely! Air fry at 400°F for 10-12 minutes, shake basket, then toss with sauce and air fry 3-5 minutes more. Watch carefully to prevent burning.

Classic ranch or blue cheese dressing are traditional choices. Greek yogurt-based dips, avocado crema, or even a cooling cucumber tzatziki work wonderfully too.

Ensure cauliflower is dry before battering, don't make batter too thin, and avoid overcrowding on the baking sheet. Let the first bake fully set before saucing.

Recipe Troubleshooting Guide

✅

Soggy Coating

Problem: Buffalo cauliflower turns out soggy instead of crispy

Solution: Ensure cauliflower is completely dry, use higher oven temperature, don't overcrowd pan, and do the two-stage baking process.

✅

Coating Falls Off

Problem: Batter doesn't stick to cauliflower properly

Solution: Pat cauliflower completely dry, make sure batter consistency is right (not too thin), and let excess batter drip off before baking.

✅

Not Crispy Enough

Problem: Final result lacks desired crispiness

Prevention: Increase oven temperature to 475°F, extend final baking time, or place under broiler for 1-2 minutes at the end.

✅

Too Spicy

Problem: Buffalo sauce is too hot to enjoy

Recovery: Add more honey or melted butter to the sauce, or serve with extra cooling dips like ranch or yogurt-based sauces.

✅

Bland Flavor

Problem: Cauliflower lacks flavor depth

Prevention: Season the batter more heavily, add garlic powder to both batter and sauce, or finish with a sprinkle of ranch seasoning.

✅

Sauce Balance Issues

Too Sweet: Add more hot sauce or a pinch of cayenne pepper

Too Salty: Balance with more honey or a splash of lemon juice

Bland: Increase garlic powder, add more vinegar, or finish with fresh herbs

Fresh cauliflower head with flour, almond milk, hot sauce, butter, and seasonings arranged on a kitchen counter for buffalo cauliflower preparation

Selecting the Perfect Cauliflower

The foundation of great buffalo cauliflower starts with choosing the right head of cauliflower. Look for tight, compact florets with bright white color and fresh green leaves. The head should feel heavy for its size and show no signs of brown spots or soft areas.

Size matters when cutting florets for even cooking. Aim for pieces that are roughly 1-2 inches in diameter - large enough to have satisfying bite but small enough to cook through evenly. Uniform sizing ensures consistent texture throughout the batch.

Essential Ingredient Notes

  • Fresh Cauliflower: Choose heads with tight, white florets and no brown spots. The stem should look fresh and the leaves should be bright green.
  • Hot Sauce Quality: Frank's RedHot is traditional for buffalo flavor, but experiment with other vinegar-based hot sauces. Avoid thick, sweet hot sauces for authentic buffalo taste.
  • Fresh Batter: Mix batter just before using and keep it at room temperature. Cold batter doesn't coat as evenly and can result in uneven cooking.
Cauliflower florets being tossed in bright orange buffalo sauce in a large mixing bowl, showing the glossy coating process

Mastering the Buffalo Coating

The perfect buffalo sauce balances heat, tang, and richness. Traditional buffalo sauce is simply hot sauce and butter, but adding honey rounds out the flavor and helps the sauce cling to the cauliflower better. The ratio should favor the hot sauce for authentic buffalo flavor.

Timing is everything when applying the buffalo sauce. The cauliflower should be hot from the first bake when you toss it with sauce - this helps the sauce adhere better and creates steam that keeps the interior tender while the exterior re-crisps in the final baking stage.

Perfect Sauce Application

Toss the hot cauliflower with sauce immediately after the first bake, ensuring every piece is coated, then return to the oven to set the sauce and restore crispiness.

Portion of Buffalo Cauliflower

Prep 15 min
Cook 25 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Cauliflower

  • 120ml hot sauce (Frank's RedHot)
    Traditional buffalo sauce base
  • 45g melted butter
    Creates rich, creamy sauce
  • 15ml honey
    Balances heat and aids coating
  • 1 tsp white vinegar
    Adds tangy brightness
  • 1/4 tsp garlic powder
    For savory depth
  • Celery sticks
    Traditional cooling accompaniment
  • Ranch or blue cheese dressing
    For dipping and cooling

For the Buffalo Sauce

  • 1 medium head cauliflower (680g)
    Cut into bite-sized florets
  • 120g all-purpose flour
    Creates crispy coating
  • 240ml unsweetened almond milk
    Lighter than regular milk
  • 15ml apple cider vinegar
    Adds tang and tenderness
  • 1 tsp garlic powder
    Savory flavor base
  • 1 tsp onion powder
    Adds depth to batter
  • 1/2 tsp smoked paprika
    For color and smoky flavor

Instructions

  1. Prepare Cauliflower

    Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper. Cut cauliflower into bite-sized florets, about 1-2 inches each.

  2. Make Batter

    In a large bowl, whisk together flour, almond milk, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

  3. Coat and Bake

    Dip each cauliflower floret in batter, letting excess drip off. Arrange on prepared baking sheet. Bake for 15 minutes until lightly golden and crispy.

  4. Make Buffalo Sauce

    While cauliflower bakes, whisk together hot sauce, melted butter, honey, white vinegar, and garlic powder in a large bowl until well combined.

  5. Toss and Finish

    Remove cauliflower from oven and immediately toss in buffalo sauce until well coated. Return to baking sheet and bake 8-10 minutes more until crispy. Serve hot with celery sticks and dipping sauce.

Recipe Notes & Tips

Storage

Best served immediately for optimal crispiness. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 400°F for 5-7 minutes.

Serving Suggestions

Perfect as an appetizer for game day, parties, or as a side dish with burgers. Serve with classic ranch or blue cheese dressing and plenty of celery sticks.

Variations

Try different sauce variations like honey garlic, BBQ, or Korean-style gochujang. You can also add sesame seeds or green onions for extra flavor and texture.