This buffalo cauliflower can be baked or made in the air fryer. This recipe is easy to make and delivers all of the same flavor of buffalo wings but in a lighter way! This buffalo cauliflower recipe will be the star of all other appetizers.
1headcauliflower, cut into like-size florets
1 and 1/4teaspoonssalt
1teaspoonfreshly ground black pepper
Preheat the oven to 450°F. Grease or line a baking sheet with parchment paper or a silicone baking mat. Cut the cauliflower into like-size florets so they bake evenly. Toss the florets into a large zip-topped bag and set aside.
In a small bowl, stir together the spices. Add the spices into the bag and shake until the florets are evenly coated. Pour the milk into a bowl— dunk each of the florets into the milk, shaking off some of the excess and place onto the baking sheet in a single layer.
Bake for 10 minutes, then flip the cauliflower florets, and bake another 10 minutes.
Remove the cauliflower from the oven and brunch the buffalo sauce over the cauliflower and bake for an additional 5 minutes. If desired, broil the last 3-5 minutes— keep an eye on them so they don't burn.
Serve with blue cheese or ranch and celery/carrots. Baked cauliflower stays fresh for up to 5 days in the refrigerator.
Cauliflower: Make sure the florets are like-size so they bake evenly.
Milk: You can use any type of milk fat— skim, 1%, 2% or whole. Though, I find the higher the fat %, the better.
Cayenne Pepper: If you want to add a bit more heat, you can add 1/4-1/2 teaspoon of cayenne pepper to the spice mixture.
Air Fryer Option: If you prefer, you can use the air fryer for the entire baking process. Follow the steps through the final step and place in the air fryer in batches— you don't want to overcrowd it. Cook on 425°F (if your air fryer doesn't go that high, then the highest heat) for 6-7 minutes, then flip and cook for additional 6-7 minutes.