This is literally one of my favorite foods ever. I could eat it for every meal… And honestly, there have been days that I DO. It’s so good that I go through about three or four heads of cauliflower a week just for myself… Which is just insane. But there are worse things, right?
I meal prep this recipe so I have something easy available to me throughout the week while taking care of the kids. Doing so helps me to eat healthy meals, rather than grab unhealthy snacks while waiting for free time to magically appear so I can prepare something! Not to mention it’s incredibly inexpensive, and even more incredibly satisfying. You can eat it hot, cold, plain, on a tortilla — whatever your heart desires! I personally like it warm, and simply on a freshly-cooked tortilla topped with avocado (droooooliiiinnnggg).
It’s been a journey trying to find a buffalo cauliflower recipe that I loved. I used to love hot wings and buffalo chicken wraps, but since discovering how much better my body feels when I don’t eat meat, finding the right plant-based recipe to replace that for me was necessary for survival. Okay, a bit dramatic; but it definitely makes the switch easier! And believe it or not, I actually ended up liking this recipe way better than any chicken.
When searching for a recipe, a lot of what I found had some sort of flour coating to mimic fried chicken, but I wanted to avoid that. I decided to just keep things simple, keep the plain roasted vegetable texture, and basically adjust the sauce my mom used to make when she made hot wings. She used butter in the sauce… A LOT of butter (hellooooo, southern roots, how ya doin’?).
I knew I could substitute coconut oil instead of butter, but I had never tried that with anything before and was really nervous about getting a strong coconut flavor. I’m only typing that out to tell you, if you are in the same headspace as I was, YOU WON’T GET A STRONG COCONUT FLAVOR. IT WON’T EVEN TASTE LIKE COCONUT, I PROMISE.
Anyway, I’m not a food blogger or chef by any means, but I had to share this recipe because it’s been a lifesaver! Possibly literally. Braxton likes to make jokes that I’d die without my buffalo cauliflower because it’s “all I eat”. 😂
- 1 large head of cauliflower
- 1/2 cup hot sauce (I’ve just been using Frank’s RedHot)
- 3 tbsp coconut oil
- 1/2 tbsp honey (or agave for vegan option)
- 1 tsp paprika
- 1 tsp garlic powder
- PREHEAT oven to 425˚F
- WASH and CUT cauliflower into bite-sized florets
- MIX hot sauce, coconut oil, agave, paprika, and garlic powder in large bowl
- TOSS cauliflower florets in sauce and transfer to baking sheet lined with parchment paper
- BAKE for 20-25 minutes
- ENJOY by itself or on a freshly-cooked tortilla with your toppings of choice!
Note: This is for one single head of cauliflower, but I usually double this recipe and prep two at a time! Sometimes even FOUR at a time. I’m tellin’ ya. It’s deeeelish… and/or I have a serious problem.
Another note: I’ve been asked if you can used frozen cauliflower for this recipe. You absolutely can. I’ve cut up fresh cauliflower, then froze it to have on hand for this recipe. HOWEVER, you will need to make extra sauce because it won’t distribute as well, the texture is different, and though it’s still yummy, it’s not nearly as yummy as using fresh cauliflower.
I’d love to hear how you liked it, so don’t forget to come back here and comment to let me know what you thought and/or share with your friends!