This buffalo cauliflower recipe uses a thin batter, a hot oven and a light coating of buttery hot sauce. Spicy Dust adds a small extra kick. Serve promptly after the second bake: sauced cauliflower is tender inside with crisp edges, rather than crunchy all over.
1 medium cauliflower, about 1 1/2 lb (680 g), cut into bite-size florets
1/2 cup (65 g) all-purpose flour
1/2 cup (120 ml) water, plus 1–2 tbsp if needed
1/2 tsp Spicy Desert Dust
1 tbsp neutral oil, divided
1/3 cup (80 ml) cayenne pepper hot sauce, not a thick sweet chili sauce
2 tbsp unsalted butter, melted
Celery sticks and plain yogurt or ranch dip, optional, to serve
Directions
Prepare the pan. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment and brush with half the oil. Wash the florets and dry them thoroughly. Keep them about 1 1/2–2 inches across.
Make a thin coating. Whisk flour, water, Spicy Dust and remaining oil until smooth. It should lightly coat a floret and drip off rather than sit in thick clumps; add a tablespoon or two of water if needed. Toss the cauliflower through it, lift out and let excess batter drip back into the bowl.
Bake before saucing. Spread the coated florets apart on the pan. Bake for 20 minutes, carefully turning once after about 12 minutes, until the coating is set and lightly browned.
Add buffalo sauce. Mix hot sauce with melted butter. Toss the hot cauliflower gently with the sauce, then return to the pan with space between pieces. Bake for another 10–15 minutes, until tender and browned at the edges. Do not add extra salt without tasting.
Serve immediately. Serve four as a snack or side, with celery and dip if wanted. The sauce softens the coating as it sits, so bring it to the table right away.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Make it with Spicy Desert Dust. Taste before adding extra salt.
It depends mainly on the hot sauce. This recipe adds only 1/2 tsp Spicy Dust because the sauce already brings heat and salt. For a gentler batch, use a mild cayenne sauce and reduce or omit the Dust.
WHY BAKE THE CAULIFLOWER BEFORE ADDING SAUCE?
The first bake sets the thin flour coating. Adding sauce from the start can leave it wet and pasty. The short second bake finishes the flavor and browns the edges.
CAN I MAKE IT VEGAN?
Use a plant-based butter in the sauce and a dairy-free dip. Check the hot sauce and seasoning labels for your dietary needs.
CAN I MAKE THIS IN AN AIR FRYER?
This wet-batter recipe is designed for a parchment-lined oven tray. An air-fryer basket needs a different approach to prevent dripping and sticking, so do not transfer the method unchanged.
CAN I MAKE IT AHEAD?
It is best freshly baked. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat spread out in a hot oven until the center reaches 165°F; expect a softer coating than the first time.
This cottage cheese ranch dip blends cottage cheese with yogurt, dill and chives. A light touch of Original Dust adds a smoky note; taste before adding more because cottage cheese already contains salt.
This jalapeno popper dip bakes cream cheese, cheddar and softened jalapeños under a crisp crumb topping. Spicy Dust adds a measured smoky accent; seed the peppers for a gentler starting heat.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
