Buffalo cauliflower

Make ‘buffalo cauliflower’ for a veggie take on the spicy American classic. Served with a ranch dip, it makes an excellent Friday night sharing treat

  • Prep:5 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 279
  • fat 17g
  • saturates 3g
  • carbs 23g
  • sugars 0g
  • fibre 3g
  • protein 7g
  • salt 1.1g


  • 1 tbsp sweet smoked paprika
  • 1⁄2 tbsp ground cumin
  • 1 tsp garlic powder
  • 100g plain flour
  • 200ml buttermilk or kefir
  • 1 head of cauliflower (500g), broken into florets
  • 80g hot sauce
  • 1½ tbsp maple syrup
  • 1 tbsp butter
  • celery sticks, to serve
  • 100g Greek yogurt
  • 3 tbsp mayonnaise
  • 2 tbsp chopped chives
  • 1-2 tbsp milk


  1. Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.

  2. Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.

  3. For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.

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