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Make a small batch of crispy baked buffalo cauliflower with this easy recipe! Perfect for a quick snack or light meal, this vegetarian alternative to buffalo wings delivers bold buffalo flavor and a satisfying crunch. It’s perfect for a quick snack, light meal, or a flavorful appetizer to share.
Enjoy buffalo cauliflower with a side of ranch dressing or blue cheese dressing for dipping. For a heartier meal, serve it over brown rice, or make it into a wrap by stuffing the crispy cauliflower into a warm tortilla with shredded lettuce, diced tomatoes, and sliced avocado.
Why You’ll Love This Recipe
- Lighter Option: A flavorful alternative to traditional buffalo wings, made with cauliflower instead of chicken. Perfect for vegetarians or anyone cutting back on meat.
- Simple to Make: Requires just a few ingredients and minimal prep—no deep frying needed.
- Versatile: Enjoy as an appetizer, side dish, or main course with coleslaw and your favorite dipping sauce.
- Easily Scaled: This small batch recipe is perfect for one but doubles effortlessly.
Buffalo cauliflower is a vegetarian twist on classic buffalo wings. It’s made by coating cauliflower florets in a light breadcrumb batter, baking them until crispy, and tossing them in tangy, spicy buffalo sauce. The result is a flavorful, satisfying dish that captures the bold taste and crunch of buffalo wings—without the meat.
This small batch roasted buffalo cauliflower recipe is perfectly portioned for one or two servings, making it an excellent choice when you don’t want leftovers. If you’re cooking for more, the recipe doubles easily. Just double the ingredients and bake the florets in a single layer on two baking sheets to maintain crispiness. It’s a versatile dish that’s great as a snack, appetizer, or light meal.
Ingredients
If you have any ingredients leftover from this crispy baked buffalo cauliflower recipe, check out our Leftover Ingredients Recipe Finder.
- Cauliflower: Use 1/2 of a large head of fresh, firm cauliflower with a creamy white color, free from spots or discoloration. Leftover cauliflower can be used in Buffalo Cauliflower Tacos.
- Avocado Oil: Provides a neutral flavor, but olive oil, butter, or margarine can be used as substitutes.
- Egg: Acts as a binder to help the breadcrumbs adhere. You can substitute 3 tablespoons of milk, but the breadcrumbs may not stick as well.
- Panko Bread Crumbs: These create a crispy coating. Regular breadcrumbs can be used instead, but the texture will be less crispy. Leftover breadcrumbs are great for making Popcorn Chicken, Broccoli Casserole, or Jalapeno Poppers.
- Buffalo Sauce: I recommend Frank’s Red Hot Original Buffalo Wings Sauce, but you can use your favorite brand. For a homemade version, melt 4 tablespoons of butter and mix with 2 teaspoons of hot sauce and 1/2 teaspoon of Worcestershire sauce. While this version is thinner and better suited as a dipping sauce, it allows you to customize the spice level.
How To Cut Cauliflower Into Florets
- Slice the whole cauliflower in half lengthwise.
- Cut each half in half again to create four quarters.
- Angle your knife to remove the cores from each quarter.
- Separate the quarters into individual florets by hand or with a knife.
Tips for Cutting Cauliflower Florets:
- Use a sharp knife for clean and precise cuts.
- Aim for florets that are similar in size to ensure even cooking.
- Don’t toss the cores! They have a texture similar to broccoli stems and can be chopped and added to stir-fries, soups, or roasted along with the florets.
Recipe Variations
- BBQ Sauce: Swap the Buffalo sauce for BBQ sauce if you prefer a sweeter, milder flavor.
- Nutritional Yeast: Sprinkle nutritional yeast over the cauliflower before baking to add a cheesy, savory flavor and a boost of protein—perfect for a vegan option.
- Alternate Seasonings: Try seasoning the cauliflower with curry powder, cumin, or Italian herbs for a flavorful twist.
- Cheesy Cauliflower: Add shredded cheese during the final baking step for a gooey, melty topping.
- Vegan Option: Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of a regular egg and choose a vegan buffalo sauce.
How To Make Baked Buffalo Cauliflower
These step-by-step photos and instructions help you visualize how to bake a small batch of buffalo cauliflower nuggets. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Set the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Prepare the Cauliflower:
- Cut the cauliflower into bite-sized florets and place them in a medium-sized bowl.
- Drizzle with oil and stir until the florets are evenly coated.
- Sprinkle the flour, garlic powder, and paprika over the cauliflower, and toss again to coat evenly.
- Set Up for Coating:
- In a small bowl, beat the egg until well mixed.
- Place the panko breadcrumbs in another small bowl.
- Coat the Cauliflower: Dip each floret into the beaten egg, then roll it in the breadcrumbs to fully coat.
- Arrange on Baking Sheet: Place the coated florets in a single layer on the prepared baking sheet.
- Bake: Bake on the center rack for 20 minutes.
- Prepare the Sauce: While the cauliflower is baking, mix 2 teaspoons of oil with the buffalo sauce in a small bowl.
- Add Buffalo Sauce: After 20 minutes, remove the baking sheet from the oven. Dip each floret into the buffalo sauce to coat.
- Bake Again: Return the sauce-coated cauliflower to the baking sheet and bake for an additional 15 minutes.
- Serve: Let the cauliflower cool slightly before serving.
Expert Tips
- Cut Evenly: Chop the cauliflower into similar-sized florets to ensure they cook evenly.
- Choose Panko: Use panko breadcrumbs for a lighter, crispier coating compared to regular breadcrumbs.
- Coat Thoroughly: Ensure each floret is fully coated in breadcrumbs for maximum crunch and flavor.
- Line the Baking Sheet: Use parchment paper or a silicone mat to prevent sticking and make cleanup easy.
- Serve Fresh: Buffalo cauliflower is best enjoyed hot and crispy, so serve it immediately.
- Add Your Own Twist: Customize the seasoning by adding onion powder or other spices to the batter or buffalo sauce for extra flavor.
Frequently Asked Questions
Yes, although fresh is preferred. Make sure to thaw and pat the cauliflower dry to remove excess moisture before coating.
Regular breadcrumbs work, but the coating may not be as crispy. You can also try crushed crackers or cornflakes.
Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan buffalo sauce.
Store leftover buffalo cauliflower in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
While it’s best fresh, you can coat the cauliflower ahead of time and store it in the fridge. Bake just before serving.
Yes, simply double the ingredients and bake the cauliflower in a single layer across two baking sheets for even cooking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch baked buffalo cauliflower recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Baked Buffalo Cauliflower
Equipment
Ingredients
- ½ large cauliflower -cut into florets (11 oz)
- 1 tablespoon olive oil or avocado oil, plus 2 teaspoons for the sauce.
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 large egg
- ¾ cup panko bread crumbs
- ¾ cup buffalo sauce
Instructions
- Preheat the Oven: Set the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Prepare the Cauliflower: Add the cauliflower florets to a medium bowl. Drizzle 1 tablespoon of oil over the florets and stir until evenly coated. Sprinkle the flour, garlic powder, and paprika over the cauliflower, then toss to coat.
- Prepare the Coating Bowls: In a small bowl, beat the egg until well mixed. Set aside. Pour the panko breadcrumbs into another small bowl and set aside.
- Coat the Cauliflower: Dip each cauliflower floret into the beaten egg, then roll it in the breadcrumbs until fully coated. Place the coated florets on the prepared baking sheet.
- Bake: Place the baking sheet on the center rack of the oven and bake for 20 minutes.
- Prepare the Sauce: While the cauliflower is baking, mix 2 teaspoons of oil with the buffalo sauce in a small bowl.
- Add the Sauce: After 20 minutes, remove the cauliflower from the oven. Dip each floret into the buffalo sauce, ensuring it’s fully coated. Return the coated florets to the baking sheet.
- Bake Again: Bake for an additional 15 minutes.
- Serve: Remove from the oven and serve immediately. Enjoy on their own or with ranch or blue cheese dressing for dipping.
Notes
- Cut Evenly: Chop the cauliflower into similar-sized florets to ensure they cook evenly.
- Choose Panko: Use panko breadcrumbs for a lighter, crispier coating compared to regular breadcrumbs.
- Coat Thoroughly: Ensure each floret is fully coated in breadcrumbs for maximum crunch and flavor.
- Line the Baking Sheet: Use parchment paper or a silicone mat to prevent sticking and make cleanup easy.
- Serve Fresh: Buffalo cauliflower is best enjoyed hot and crispy, so serve it immediately.
- Add Your Own Twist: Customize the seasoning by adding onion powder or other spices to the batter or buffalo sauce for extra flavor.
- Slice the whole cauliflower in half lengthwise.
- Cut each half in half again to create four quarters.
- Angle your knife to remove the cores from each quarter.
- Separate the quarters into individual florets by hand or with a knife.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love your cauliflower recipe! Made it four times this winter.
Hi love your recipes and site. Ty for these. Ive a question…not ever had buffalo sauce…cause I believe its too hot for me. I only like a little bit of spice not so much heat. I figure that any matching sauce of similar viscosity would work here? But my real question is this: I have had to stop eating Andy Capps Hot Fries due to health reasons…and it is my idea to find a healthy snack to incorporate those flavors. This would seem an ideal vehicle to put those spices in the panko breading and air fry these…would you possibly have any suggestions?
Delicious! I’ve made this 3 times already!
WOW! I haven’t made this yet but your explanation on ‘how to’ is so thorough! I can’t wait to try it and I feel no hesitation, not a question left unturned!! Thank you
Thank you!
Good recipe.