Dinner

Buffalo Cauliflower with Spicy Hot Sauce and Ranch Dipping Sauce Recipe

ByLuna Ryder January 20, 2026January 20, 2026

Introduction

Buffalo cauliflower is a delicious, spicy alternative to traditional buffalo wings. This recipe features crispy roasted cauliflower florets tossed in a tangy hot sauce, served with a creamy ranch dip and celery sticks for a perfect snack or appetizer.

A large round white speckled bowl contains three main parts arranged side by side: bright green celery sticks on one side, a small gray stone bowl filled with white creamy dip sprinkled with chopped green herbs in the center, and a pile of fried cauliflower pieces coated in a reddish sauce on the other side. The cauliflower pieces are golden-brown with darker char spots and glossy red sauce drizzled unevenly on top. The bowl sits on a stack of white marbled and gray textured cloth layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sweet smoked paprika
½ 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

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7 and line a baking tray with baking parchment. In a large bowl, mix together the smoked paprika, ground cumin, garlic powder, flour, and ½ teaspoon of salt.
Step 2: Make a well in the center of the dry ingredients and whisk in the buttermilk until a batter forms. Add the cauliflower florets and toss to coat them evenly in the batter.
Step 3: Spread the coated cauliflower evenly on the prepared baking tray. Roast for 20–25 minutes, turning halfway through, until the edges are crisp and golden.
Step 4: While the cauliflower roasts, gently warm the hot sauce, maple syrup, and butter in a small pan over low heat for 2–3 minutes until melted and combined.
Step 5: Remove the cauliflower from the oven and brush liberally with the warmed sauce mixture. Return to the oven and roast for another 8–10 minutes to let the sauce set and caramelize slightly.
Step 6: To make the ranch dip, whisk together the Greek yogurt, mayonnaise, chopped chives, milk, and a pinch of salt in a bowl until smooth and creamy.
Step 7: Serve the buffalo cauliflower hot alongside the ranch dip and celery sticks for dipping.

Tips & Variations

For extra crispiness, use cornflour instead of plain flour in the batter.
If you prefer milder heat, reduce the amount of hot sauce or swap it for a milder wing sauce.
Add a squeeze of fresh lemon juice to the ranch dip for a bright, tangy twist.
Try this recipe with other vegetables like broccoli or cauliflower mixed with carrots for variety.

Storage

Store leftover buffalo cauliflower in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C for 5-7 minutes to restore crispness. The ranch dip can be kept refrigerated for up to 3 days, but give it a good stir before serving.

How to Serve

A large white bowl filled with crispy, fried cauliflower pieces that are golden brown with a reddish sauce drizzled on top, arranged mainly on the right side of the bowl. On the left side, a small round white bowl sits filled with white creamy dip topped with finely chopped green herbs. Below the dip and fried cauliflower, there is a layer of fresh, green celery sticks pointing upwards and slightly spread out. The bowl is set on a white marbled surface, with a white textured cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make buffalo cauliflower gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend or rice flour to keep the batter gluten-free.

How do I make the buffalo cauliflower less spicy?

Use less hot sauce or choose a mild wing sauce. You can also add a little honey or extra maple syrup to balance the heat.

Luna Ryder