This buffalo cauliflower recipe looks and tastes so good! It's just the right amount of crispy, tender, and spicy. This recipe makes enough for 4 large side dishes.
– 1 large head of cauliflower (about 3 pounds) – 2 tablespoons cornstarch – 1 teaspoon garlic powder – 10 twists of freshly ground black pepper – 2 tablespoons extra-virgin olive oil – 3 to 4 tablespoons Frank’s red hot sauce, to taste – 2 tablespoons unsalted butter, melted – Optional, for serving: Ranch dressing or blue cheese dip, carrot and celery sticks and strips of bell pepper
Make sure the oven rack is in the lower third and the temperature is 425 degrees Fahrenheit. Cover a large, rimmed baking sheet with parchment paper to prevent cauliflower sticking.
Cut cauliflower into 2- to 3-inch florets. Mix cauliflower with cornflour, garlic powder, and pepper in a medium bowl. Then add olive oil and toss until coated.
Evenly distribute the florets on the baking sheet. Reserve the used bowl but keep it nearby. After 20 minutes on the lower rack, gently toss the cauliflower.
Return the pan to the lower rack and bake for 10 more minutes until the cauliflower is tender and golden. Mix hot sauce and melted butter in your reserved bowl. Combine with whisk.
Taste and add another tablespoon of hot sauce if desired (it won't be as spicy on cauliflower). When golden, add cauliflower to the bowl and gently toss until coated.
Repeat the cauliflower single-layering on the pan. Return the pan to the oven for 10 more minutes to blister the cauliflower. Serve as desired.