Cauliflower has quickly become one of my favorite foods…especially when she’s playing footsie with buffalo sauce.
As a kid I always associated cauliflower with the horrid veggie platter served at parties- you know, the one that everyone picks over out of guilt, because they feel like they “should” have a bite of something for their health (but not for pleasure).
I don’t think I’ve ever seen ANYONE get giddy over these things, and honestly wonder why people continue to buy them.
Let’s get one thing clear about vegans while we are on the subject btw- just because we eat vegetables does not mean we love raw veggie platters. Personally, I despise this sad excuse of dried cut veggies with a side of ranch (that is not dairy-free mind you).
“I’M SO FULL AND SATISFIED AFTER EATING THAT VEGGIE PLATTER WITH NO RANCH SAUCE!”…said no one ever.
I’m not trying to come off as being obnoxious or rude, but I stress this only because I cannot tell you how many times I’ve been invited to a party and told upfront (very proudly I may add), “And don’t worry Randi, we have a veggie plate for you!”.
Immediately following is a suppressed nostril flair and uncontrollable eye twitch from yours truly.
Because cauliflower should not be treated as the backup singer or albino cousin of broccoli. It can and should be a star, free to be the loud mouth and centerpiece of any party.
If you cook it just right (and the key word here is COOK), cauliflower is delightful. Sure, in this recipe she is lustfully engaged with one of my favorite condiments, HOT SAUCE, but hey, the lady does not need to be clothed in sauce to seduce you.
Buffalo Cauliflower just so happens to be one of my favorite ways to recreate the beloved hot wing without relying on blocks of tofu!
And I think that’s what is so magical about cauliflower in general- she has her own unique flavor, but it is not so overpowering that you cannot change hats every now and again- she is very forgiving when it comes to cooking.
So, the next time you are craving something spicy and finger-licking-good, try making these delicious hoppin’ baked florets!! Unlike their dried counterparts, these babies are moist and tender and go FANTASTIC with a side of crunchy celery and ranch (which is the way these veggies should be served, as a partnership for the greater good).
I hope you enjoy some baked Buffalo Cauliflower at your next party and throw that veggie platter in the trash!
More cauliflower recipes:
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card and, if you enjoy it, leave a comment. Thanks in advance!
Buffalo Cauliflower Wings (No Flour)
Ingredients
- ⅔ cup hot sauce I prefer Texas Pete
- 3 tablespoons butter I use dairy free
- 1 large head of cauliflower cut into florets
Instructions
- Preheat oven to 400° F (204° C). Line a baking sheet with parchment paper and set aside.
- In a small saucepan, melt butter on medium-low heat. Add the hot sauce, and stir, cooking for 1-2 minutes until heated through.
- Toss cauliflower with hot sauce (I use a large Tupperware with lid) and transfer to baking sheet. It's okay if there's a little extra sauce– you can stir/flip your cauliflower around in it, so no biggie!
- Bake for 40-45 minutes, stirring and flipping your cauliflower halfway through. Cauliflower is ready when it is fork tender, and a little brown around the edges. Serve with carrot and celery sticks, plus sauce of choice if desired.
Nutrition Information
Randy
These “wings” are great. Excellent snack or dinner!
Randi Tisdall
Thank you!! They totally are!!
Amber Harrop
You already know how much I love this recipe Randi – it looks amazing and I am so making this this week
Randi Tisdall
Wonderful!! Thanks again for sharing this on your blog!!
Leanna
I have made something very similar to these Randi and they are fantastic. I love hot sauce so this is a treat that I can actually eat and feel good about.
Pinning.
Randi Tisdall
Thanks for the pin Leanna!! Glad to hear you are a hot sauce lover as well lol!!
Elise Cohen Ho
I keep thinking that I want to try this but yet I never do. I need to change that.
Randi Tisdall
YES YOU DO!!! I love making this recipe and serving it with a side of vegan ranch sauce.
Mary Ellen @ VNutrition
I am soooo with you on this! I cannot stand raw vegetable platters! Sometimes as weddings becasue I’m vegan I get served a cold roasted vegetable platter for my dinner – which is better than raw veggies but why do they need to make it cold?
Your buffalo cauliflower looks so delicious! I love everything buffalo (well anything vegan)!
Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!
Randi Tisdall
Lol, I know right!? what’s up with the cold platters? It sucks when you look around the room and you see everyone else eating hot meals, while you’re stuck with a sad plate of cold and shriveled veg lol (this has happened to me at weddings too!). Thanks for having me at Healthy Vegan Fridays:)
vicki
I totally LOL’d about the veggie platter comment… that has happened on way too many occasions to count! Looking forward to trying this recipe!
Randi Tisdall
Lol yes, it seems to be pretty common in the veg world. Thanks for coming by and I would love to hear how it turns out!
Zsu Dever
I’m trying these! I love buffalo anything and cauliflower is perfect! Thank you for sharing!
Randi Tisdall
You are very welcome! Who doesn’t love buffalo anything lol? Thanks so much for stopping by!
Amber Harrop
This looks amazing Randi and as I loved cauliflower rice – I think I might love this too
Randi Tisdall
Thank you!! I’ve tried cauliflower rice once and it was really good (great for stir frys!). Hope you get to try these too!
kimmythevegan
“and the key word here is COOK” Yes ma’am! I’m with ‘ya. I don’t like raw cauliflower at all. I don’t mind the raw veggie trays so much, but yea, I’m not a fan if it’s the only thing I can eat somewhere. I kind of get in the habit of eating before I go places for that very reason. Maybe I’ll make some of these next time before I go somewhere 🙂
Randi Tisdall
I usually eat before I go somewhere too, but sometimes I wish I could stuff my face at the party table like everyone else lol. These are great hot or cold, so they would make perfect candidates for travel!
MJ High
I got a laugh reading your comments on the dreaded veggie platter… LOL!! So true 😀
I saw this item on a menu the other day at a local pub here in Toronto, and almost ordered it… only difference was that was breadeda and deep fried and still served with blue cheese dressing… no thanks.
I am definitely going to try this recipe… I love some hot sauce!! Thanks again!
Randi Tisdall
Lol, glad someone understands me!! Even though the pub served them deep fried, that’s pretty cool it was an option. Depending on the day I might have ordered it lol, but anytime I have fried food these days, I pretty much regret it right afterwards. Baking is definitely easier on the tummy and just as delicious! Thanks for your input MJ, hope you are doing well!
Franny
Hi Randi! I was looking for a buffalo cauliflower recipe that didn’t involve tossing & baking the cauliflower in a batter first (I am too lazy). It’s summer now, and I confess I steamed the florets for 7 minutes so I could reduce the baking time to 20 minutes, and it turned out perfect! I slathered it in Follow Your Heart vegan ranch and ate the whole thing! Thanks for an excellent recipe, it’s a keeper!
Randi Tisdall
Oh wonderful Franny! I’m so glad you enjoyed it!!