My buffalo cauliflower is a popular vegan alternative to traditional buffalo wings. It involves roasting the cauliflower so you get some brown crispy bits, but its not fried before tossing them in Buffalo sauce and roasting some more to sear the sauce into the cauliflower. The result is a flavorful and spicy dish that gives you the buffalo wing feeling without the fried crispies hanging over your head. My Tarragon Ranch sauce is not vegan, but if that’s not a problem, make it for dipping, it’s delicious.
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- 1 large head of cauliflower, cut into florets
- ¼ cup olive oil
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1/4 cup Franks Red Hot Buffalo Sauce
Preheat oven to 425 degrees F.
In a large bowl, toss cauliflower with oil, then season it with seasonings.
Place in a single layer on a baking sheet. Do not crowd the pieces and bake for 15 minutes,
Remove from the oven toss with the Buffalo sauce and cook for 10 more minutes until brown spots form and the cauliflower is roasty and toasty.
Serve with tarragon-ranch for dipping, additional buffalo sauce, or lemon wedges!