Roasted Buffalo Cauliflower
Roasted Buffalo Cauliflower isn't hard to make! It's a fun restaurant style appetizer you can now make at home with this easy recipe. We've included the tangy buffalo sauce of choice incase you're all out of the bottled. We've got all the good homemade stuff to eat!
Servings: 3 people
Calories: 181kcal
Equipment
- Blender
- Long Spoon
- Medium mixing bowl (to toss in buffalo sauce)
- Small baking pan
- Aluminum foil (optional for easy clean up)
Ingredients
- 1/2 whole Cauliflower about 1 lb florets
For the buffalo sauce from scratch
- 1 tsp sesame seeds toasted
- 1/2 whole dried guajillo toasted
- 2 dried chile arbol toasted
- 2 tbsp evoo
- 1.25 tbsp vinegar
- 1/4 tsp garlic
- 1/4 tsp onion
- 1/4 tsp paprika
- 1/8 ginger powder
- 1/8 tsp black pepper
Optional dressing on the side:
- 1/4 cup ranch dressing or bleu cheese for dipping buffalo florets
Instructions
To make buffalo inspired sauce
- Toast sesame seeds and broken up dried chiles on a pan on low heat for 2 minutes. Watch them carefully to avoid burning.
- Transfer all toasted contents from pan carefully into blender cup and blend toasted chile and sesame for about 20-30 seconds. Add all remaining ingredients and blend to mix. Note: For thinner sauce blend for 40-45 seconds.
- Pre-heat oven to 400 degrees.
- Wash and dry halved cauliflower selected.
- Cut into florets (hands for some, knife for others) and place them on a lined baking sheet.
Time to bake the Cauliflower
- Bake for 16-18 minutes and set a timer as a friendly reminder.
- Once done baking, take cauliflor out and slide the roasted florets into a large bowl and pour the sauce over them, and gently toss while in the bowl.
- Slide coated buffalo sauce cauliflower back onto the baking sheet and bake for final 7 minutes.
- Remove baking sheet from oven and transfer veggie buffalo florets onto a plate and serve with a creamy dip.
Notes
- Recipe yield: about 3 cups roasted buffalo cauliflower.
- Storage: Cover and seal with airtight lid. Reheat in toaster oven, air-fryer or eat cold. Eat within 4 days for best taste.
For the full post with helpful tips and ways to flip leftover Fresh Cauliflower to make more meals, visit LatinasQueComen.com. Thank you for your shares and support of LQC!
Nutrition
Serving: 1cup | Calories: 181kcal | Carbohydrates: 3g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 182mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.3mg