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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.

5 buffalo cauliflower nuggets on a plate next to a bowl of blue cheese dressing.

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.

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Ingredients

buffalo cauliflower ingredients on a kitchen counter.

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.

  1. Preheat the Oven: Preheat to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. 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.
cauliflower florets in a bowl tossed with oil, flour, and spices.
  1. Set Up Coating Station: Beat the egg in a small bowl. Place panko breadcrumbs in another bowl.
  2. Coat the Cauliflower: Dip each floret in the egg, then roll in breadcrumbs until fully coated.
cauliflower in an egg wash and then dipped in breadcrumbs in bowls.
  1. Arrange on Baking Sheet: Place florets in a single layer on the prepared baking sheet.
unbaked battered cauliflower arranged on a baking sheet.
  1. Bake: Bake on the center rack for 20 minutes.
  2. Make the Buffalo Sauce: In a small bowl, mix 2 teaspoons of oil with the buffalo sauce.
a bowl of buffalo sauce on a kitchen counter.
  1. Add Sauce: Remove cauliflower from the oven and dip each floret in the buffalo sauce to coat.
baked cauliflower dipped in buffalo sauce on a baking sheet.
  1. Bake Again: Return florets to the baking sheet and bake for 15 more minutes.
  2. Serve: Let cool slightly before serving.
12 buffalo cauliflower nuggets on a baking sheet.

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

Can I make this recipe without breadcrumbs?

Yes, but the cauliflower won’t be as crispy. You can try using crushed cornflakes or crushed crackers as an alternative.

How spicy is buffalo cauliflower?

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.

What’s the best way to reheat leftovers?

Reheat in the oven at 375°F until warmed through and crisp again—about 8 to 10 minutes.

an overhead view of baked cauliflower coated in buffalo sauce next to a jar of blue cheese crumbles.

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!


Cooking For One Made Easy
Because you’re worth it

Small Batch Baked Buffalo Cauliflower

5 from 3 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 2 servings
Crispy baked buffalo cauliflower coated with breadcrumbs and a spicy buffalo sauce. A flavorful, meatless dish that's perfect as a snack, side, or appetizer.

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
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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.
 
How To Cut Cauliflower Into Florets
  1. Slice the whole cauliflower in half lengthwise.
  2. Cut each half in half again to create four quarters.
  3. Angle your knife to remove the cores from each quarter.
  4. Separate the quarters into individual florets by hand or with a knife.
 
A Note About 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.

Nutrition

Serving: 1serving, Calories: 278kcal, Carbohydrates: 35g, Protein: 11g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 93mg, Sodium: 2980mg, Potassium: 320mg, Fiber: 6g, Sugar: 5g, Vitamin A: 135IU, Vitamin C: 101mg, Calcium: 104mg, Iron: 3mg

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.

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Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 3 votes

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Recipe Rating




6 Comments

  1. Helen says:

    Love your cauliflower recipe! Made it four times this winter.

  2. Kim says:

    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?

  3. Marcia Ogilvie says:

    Delicious! I’ve made this 3 times already!

  4. Teri says:

    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

  5. Jenreads says:

    Thank you!

  6. J. Hegyi says:

    Good recipe.