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Easy Buffalo Cauliflower with Spicy Tahini Ranch. recipe image
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Buffalo Cauliflower with Spicy Tahini Ranch.

This Buffalo Cauliflower is a spicy, healthy delight! Crispy florets paired with creamy tahini ranch make it the perfect appetizer.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 large head cauliflower cut into florets
  • 3 large eggs
  • 1 1/4 cups finely crushed corn flake crumbs
  • 1 teaspoon smoked paprika
  • 1/4 - 1/2 teaspoon cayenne pepper use to your taste
  • Kosher salt and black pepper to taste
  • 1/2 cup hot sauce (e.g., Frank's)
  • 1/3 cup melted butter or extra virgin olive oil
  • 1/2 teaspoon seasoned salt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dried chives
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 - 1/2 teaspoon cayenne pepper use to your taste
  • Kosher salt and pepper for final seasoning adjustments

Instructions

  • Preheat your oven to 450°F (230°C). This high temperature is crucial for getting that perfect crispy texture on your Buffalo Cauliflower.
  • Wash the cauliflower and cut it into bite-sized florets. Make sure they are similar in size for even cooking.
  • In a mixing bowl, crack the 3 eggs and whisk them until well blended. This will serve as the coating for the cauliflower.
  • Dip each cauliflower floret into the egg mixture, allowing any excess to drip off. Then, roll it in the finely crushed corn flake crumbs mixed with smoked paprika, cayenne pepper, kosher salt, and black pepper until well coated.
  • In a separate bowl, combine the hot sauce, melted butter or olive oil, and seasoned salt. Whisk until well combined.
  • Place the coated cauliflower florets on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  • Once the cauliflower is roasted, transfer it to a large bowl and pour the buffalo sauce over it. Toss gently to coat all the florets evenly.
  • In another bowl, whisk together tahini, lemon juice, Dijon mustard, dried chives, dried parsley, dried dill, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until smooth. Adjust seasoning to taste.
  • Serve the spicy buffalo cauliflower hot, drizzled with the tahini ranch dressing. Enjoy it as an appetizer, snack, or as part of a meal!

Equipment

  • Mixing bowls
  • Baking Sheet
  • Whisk
  • Spatula
  • Oven

Notes

  • For a gluten-free option, use gluten-free corn flakes or panko breadcrumbs.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat in an oven or air fryer to restore crispiness.