Sunday, July 12, 2015

Buffalo Cauliflower

Someone eating at my house said that the sillier the title of recipes, the more they appeal.  I am not sure if this is true but I am sure, we had fun reading some of the titles of recipes that we thought cute and hilarious.

Buffalo is meat, not vegetable and it sounds incongruous to put them together as in this recipe.  What is not incongruous is this dish.  it is good.  It is spicy and depending on how much hot sauce you use, can burn your mouth.

There are many new recipes using cauliflower, these days, and they all are good.  We love popcorn cauliflower and cauliflower rice.

Buffalo Cauliflower

Ingredients :

olive oil cooking spray
3/4 cup flour
1 cup water
1/2 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 bags frozen cauliflower
2 tablespoons butter
1/2 cup hot pepper sauce 
1 teaspoon honey


Preheat oven to 450 degrees F.

Cover a baking sheet with parchment paper.

Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. 

Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.

Bake in the preheated oven until lightly browned, 20 to 25 minutes.

Melt butter in microwave or saucepan. 

Add hot pepper sauce and honey into butter until smooth. 

Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.

Bake in the oven until cauliflower is browned, about 10 minutes. 

Eat and enjoy.

linked to Table It Link Party            Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend   


  1. Chaya,
    This recipe is very similar to a Middle Eastern recipe that my mother in law makes except that she fries the cauliflower. I like the idea of baking it better. Looking forward to trying this version. Thanks for sharing.

  2. What a delicious way to serve cauliflower, Chaya! This is a lovely recipe and one I hope to try soon! Thank you for sharing it with us at the Hearth and Soul hop.


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