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This small batch buffalo cauliflower recipe features crispy, flavorful florets coated in a light breadcrumb crust and tossed in spicy buffalo sauce. It’s easy to make, baked—not fried—and perfectly portioned for one or two servings.
Why You’ll Love This Recipe
- Lighter Option: A meatless take on buffalo wings using cauliflower.
- Easy Prep: No deep frying—just a few basic ingredients and simple steps.
- Versatile: Serve as an appetizer, side, or main dish.
- Scales Well: Perfect for one, but easy to double.
I absolutely love this buffalo cauliflower recipe and I think you will too. It’s bold, flavorful, and gives you that classic buffalo wing crunch—without the meat. It’s baked, not fried, and perfectly portioned for one or two. Whether you’re making a quick snack or a light meal, this dish delivers big flavor in every bite.
Enjoy buffalo cauliflower with ranch dressing or blue cheese dressing for dipping. For a heartier option, serve it over brown rice, with coleslaw, or wrap it in a tortilla with lettuce, tomatoes, and avocado.
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 cauliflower. Look for a firm head with a creamy white color and no dark spots. Leftover cauliflower can be used in Buffalo Cauliflower Tacos.
- Avocado Oil: Adds a neutral flavor. Olive oil, melted butter, or margarine are good substitutes.
- Egg: Helps the breadcrumbs stick. You can use 3 tablespoons of milk instead, but the coating may not adhere as well.
- Panko Bread Crumbs: Give the cauliflower a crispy texture. Regular breadcrumbs work too, but won’t be as crisp. Extra breadcrumbs can be used in Popcorn Chicken, Broccoli Casserole, or Jalapeno Poppers.
- Buffalo Sauce: I recommend Frank’s Red Hot Original Buffalo Wings Sauce, but any favorite brand works. For a simple homemade version, combine 4 tablespoons melted butter, 2 teaspoons hot sauce, and 1/2 teaspoon Worcestershire sauce. It’s thinner and best used as a dipping sauce, but easy to adjust for heat.
Recipe Variations
Try one of these simple swaps to change up the flavor or make the recipe fit your preferences:
- BBQ Cauliflower: Use BBQ sauce instead of Buffalo sauce for a sweeter, milder flavor.
- Cheesy Cauliflower: Sprinkle shredded cheese over the florets during the last few minutes of baking.
- Nutritional Yeast: Add a light sprinkle before baking for a cheesy, savory flavor – great for plant-based diets.
- Alternate Seasonings: Swap the Buffalo sauce for curry powder, cumin, or Italian herbs.
- Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and a vegan Buffalo sauce.
Tip: How To Cut Cauliflower Into Florets
- Slice the cauliflower in half, then cut each half in half again.
- Remove the core from each quarter.
- Break or cut into even-sized florets.
- Use a sharp knife for cleaner cuts and even cooking.
- Don’t discard the core—it’s great chopped into stir-fries, soups, or roasted.
How To Make Baked Buffalo Cauliflower
These photos and instructions help you visualize how to bake a small batch of buffalo cauliflower bites. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Preheat to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Prepare the Cauliflower: Cut into bite-sized florets and place in a medium bowl. Drizzle with oil and toss to coat. Add flour, garlic powder, and paprika; toss again until evenly coated.
- Set Up Coating Station: Beat the egg in a small bowl. Place panko breadcrumbs in another bowl.
- Coat the Cauliflower: Dip each floret in the egg, then roll in breadcrumbs until fully coated.
- Arrange on Baking Sheet: Place florets in a single layer on the prepared baking sheet.
- Bake: Bake on the center rack for 20 minutes.
- Make the Buffalo Sauce: In a small bowl, mix 2 teaspoons of oil with the buffalo sauce.
- Add Sauce: Remove cauliflower from the oven and dip each floret in the buffalo sauce to coat.
- Bake Again: Return florets to the baking sheet and bake for 15 more minutes.
- Serve: Let cool slightly before serving.
Expert Tips
- Cut Evenly: Keep florets similar in size so they cook at the same rate.
- Use Panko: Panko breadcrumbs give the cauliflower a crispier texture.
- Line the Pan: Use parchment paper or a silicone mat to prevent sticking.
- Serve Right Away: The cauliflower is crispiest when served hot.
Frequently Asked Questions
Yes, but the cauliflower won’t be as crispy. You can try using crushed cornflakes or crushed crackers as an alternative.
It depends on the buffalo sauce you use. Frank’s Red Hot Buffalo Wings Sauce is moderately spicy, but you can choose a milder or hotter brand based on preference.
Reheat in the oven at 375°F until warmed through and crisp again—about 8 to 10 minutes.
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 roasted 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: Preheat to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Season the Cauliflower: Add cauliflower florets to a medium bowl. Drizzle with 1 tablespoon of oil and toss to coat. Sprinkle with flour, garlic powder, and paprika. Toss again until evenly coated.
- Set Up Coating Station: Beat the egg in a small bowl. Place panko breadcrumbs in a separate bowl.
- Coat the Cauliflower: Dip each floret in the egg, then roll in breadcrumbs until fully coated. Place on a parchment-lined baking sheet.
- Bake: Place the baking sheet on the center rack of the oven and bake for 20 minutes.
- Make the Sauce: In a small bowl, mix 2 teaspoons of oil with the buffalo sauce.
- Add Sauce: Remove cauliflower from the oven. Dip each floret into the buffalo sauce and return to the baking sheet.
- Bake Again: Bake for another 15 minutes until crispy.
- Serve: Serve hot, plain or with ranch or blue cheese dressing for dipping.
Notes
- Cut Evenly: Keep florets similar in size so they cook at the same rate.
- Use Panko: Panko breadcrumbs give the cauliflower a crispier texture.
- Line the Pan: Use parchment paper or a silicone mat to prevent sticking.
- Serve Right Away: The cauliflower is crispiest when served hot.
- 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.