Buffalo Cauliflower

I love football food. There’s just something so cozy about a rainy fall day, cozy blankets, a good game on the tv, candles lit and a drink in hand. And while I wouldn’t call this buffalo cauliflower a substitution for buffalo wings the flavors are quite delicious. If you’re a buffalo wing lover this might be just the way to get you to enjoy those veggies.

The thing I love most about cauliflower is how versatile it can be. It’s almost a blank slate and takes on whatever flavors you choose to season it with quite well. The combination of hot sauce paired with kerrygold butter give the cauliflower a nice heat and flavor without being too spicy. The key is not to crowd your cauliflower on the baking sheet so it can roast evenly. And of course, parchment paper for easy clean-up!

I’m personally a fan of Frank’s Red Hot or Louisiana Hot Sauce for this recipe but play around and use whatever hot sauce you enjoy. 

I can’t wait to see what you guys think of this one!

Buffalo Cauliflower

1 Head Cauliflower
2 tbsp Kerrygold Butter
1/4 cup Hot Sauce
2 tbsp Olive Oil
Celtic Salt
Black Pepper

1. Preheat the oven to 450 degrees. Melt the butter in a glass bowl and whisk in the olive oil and hot sauce.

2. Cut the cauliflower up into small, bite sized pieces and add into the bowl. Season liberally with celtic salt and black pepper. Toss to coat completely.

3. Spread the cauliflower out on a parchment lined baking sheet (or two if needed) and roast 450 for about 30 minutes or until browned and crispy! Serve with homemade buttermilk ranch for dipping.


Happy Cooking !




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