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Oven baked and extra saucy, Buffalo Cauliflower with Spicy Tahini Ranch. Breaded cauliflower, baked, and tossed in homemade buffalo sauce. Serve with a creamy, light, and healthy tahini ranch dressing. Add extra sauce buffalo sauce, and enjoy! Trust me, every bite is delicious and will leave you wanting more.

Buffalo Cauliflower with Spicy Tahini Ranch | halfbakedharvest.com

After years of not having my tried and true buffalo cauliflower recipe on the site, I’m finally sharing it. Why it took so long is just silly. I thought there were one too many buffalo cauliflower recipes on the internet. And well, there might be, but whatever, this recipe is highly requested and one of my family’s favorites.

With all the football happening this month, and then the Super Bowl coming up next month, I’m sharing my recipe! We really love it, so I finally decided it was just silly not to share the way I make it!

As I said, my family regularly requests all things buffalo. Buffalo chicken, pizza, pretzel twists…even these fun buffalo chicken wraps. But they really love something they can “dip” when they’re watching the game or all sitting around talking. So buffalo cauliflower ends up being their most requested buffalo.

I serve these both as an appetizer and as a dinner (usually with fries – sometimes rice). I also like to serve them with a side of blue cheese ranch. Since it’s “Healthy January” I’m sharing my creamy tahini ranch, which I love just as much!!

Buffalo Cauliflower with Spicy Tahini Ranch | halfbakedharvest.com

The details

I make these so often. Therefore, I like to keep them pretty quick and simple, so they don’t take a lot of time. And no frying is needed!

Start off by breaking the cauliflower up into florets. Then whisk up a few eggs in a large bowl. Add the cauliflower right into the whisked eggs, then simply toss to coat.

For the crumbs, I really like using finely crushed corn flakes. I’ve found they provide the best texture. If you’re someone who prefers to eat gluten-free, use gluten-free bread crumbs instead. Then mix the crumbs with smoked paprika and a touch of cayenne.

Now dredge the cauliflower through the seasoned crumbs, then bake!

Buffalo Cauliflower with Spicy Tahini Ranch | halfbakedharvest.com

For the buffalo sauce, my favorite ratio is 3 to 2, hot sauce to melted butter (or olive oil). I then add some seasoned salt and a big pinch of black pepper. It literally takes minutes to make these and they are so good.

Next comes the tahini ranch, again, it’s so simple. Basically, you’re replacing sour cream and mayo with tahini. So it’s tahini, plus dried herbs, and then a little lemon. It’s delicious, and a nice lighter ranch option.

When the cauliflower is crispy, drizzle the buffalo sauce over, and then give the pan a good toss.

Buffalo Cauliflower with Spicy Tahini Ranch | halfbakedharvest.com

It’s not fancy at all, but that’s what makes these bites so good. These are a delicious alternative to restaurant buffalo chicken…just made in a healthier, less greasy, way. And yes, they’re pretty darn perfect for game night too.

Enjoy everyone!

Buffalo Cauliflower with Spicy Tahini Ranch | halfbakedharvest.com

Looking for more game day recipes? Here are a few to try:

Sheet Pan Buffalo Chicken Pizza

Spinach and Artichoke Stuffed Soft Pretzels

Fried Buffalo Goat Cheese Balls

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

Lastly, if you make this Buffalo Cauliflower with Spicy Tahini Ranch, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Buffalo Cauliflower with Spicy Tahini Ranch

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 316 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Tahini Ranch

Instructions

  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
    2. Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.
    3. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 20-25 minutes, turning the cauliflower halfway through cooking.
    4. Meanwhile, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. Pour the sauce over the cauliflower, gently tossing to coat. Return to the oven for 5 minutes.
    5. To make the tahini ranch, combine everything in a bowl, whisking in 1/4 to 1/2 cup water to thin the dressing. Taste and season with salt and pepper.
    6. Serve the cauliflower with extra buffalo sauce and tahini ranch on the side for dipping. Enjoy!
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Buffalo Cauliflower with Spicy Tahini Ranch | halfbakedharvest.com

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Comments

    1. So I used frozen (all I had on hand) and I toasted them in toaster oven to thaw and then squeezed excess water out – they worked great!

      1. Hi Erica,
        Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

    2. Hi Erica,
      Yes, that will work well for you! Just thaw and pat dry before following the recipe as is. Let me know if you have any other questions! xTieghan

  1. 5 stars
    Made it tonight for dinner. It was not only simple to prepare but outrageously delicious. The tahini sauce was killer!!!

  2. 5 stars
    DE-LISH! We loved this! I didn’t have corn flake crumbs but panko bread crumbs worked just fine! The tahini ranch….O-M-G! I want to make another batch and add more water to it to get it more liquid-like so I can put it on salads! SO good!

    The Kung-Pao Cauliflower recipe you have is also one of our “go-to” faves!

    Thank you!
    (P.S. – I laughed last night after enjoying the cauliflower, the crispy hasselback potatoes, and after making the brown sugar cinnamon pop tarts for the fourth time in a month and said, “I’d love a weekend cooking retreat with Teighan.”

    1. Hi Sheila,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Lol you are so kind! xTieghan

  3. 5 stars
    These were super delicious! We made them for meal prep for the week and even reheated they tasted amazing! I also did some with barbecue sauce and they were amazing!

    1. Hi Christina,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  4. 5 stars
    Turned out amazing – my note for self is to crush the corn flakes even finer next time almost to a point where it is a powder.

    I used these in the folded buffalo chicken wrap as a sub to the chicken and it worked fantastic!

    Thanks so much for all of the amazing recipes!

    1. Hi Vivek,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  5. 5 stars
    Tried these for football Sunday yesterday and they turned out AMAZING. A comment about using a food processor to crush/crumble the Frosted Flakes really helped, and it was absolutely delicious! Will definitely make them again!

  6. 5 stars
    Remember how I said I never comment, well, here I am, back again! Ha! Question this time: how would you add some protein to this to make a meal? I know you said rice or fries but I’m trying to think beyond veg. Any ideas?! Thanks!

  7. 5 stars
    GREAT lunch or snack! This came together so quickly and the cauliflower had great texture after baking. The corn flakes got a little soft by the end of the coating after the egg dredging, but we made it work. Can’t wait to make these again, great recipe!

    1. Hi Ceecee,
      I would use regular breadcrumbs. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Erica,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

      1. Can you use flax eggs instead of real eggs to make it vegan? Or any other suggestions to get the breading to stick?

        1. Hi Erin,
          Sorry, I don’t think flax eggs would work that well, I would try buttermilk or a non dairy milk. Let me know how that works for you! xTieghan

  8. 5 stars
    Hello, I just made this recipe and it is amazing. Except I have a question about the tahini ranch. When I mixed the tahini ranch ingredients it turned into a paste thicker than peanut butter. I went over the ingredients numerous times to make sure I wasn’t missing anything. I ended up have to add almost 2 cups of ranch dressing and some water to get it to look like your photos consistency. It ended up being very good on the cauliflower wings. Was there something that was supposed to thin this sauce down?

    1. Yep, in the instructions she says to thin it with water. Also, if your tahini has separated into paste and oil, it will make it dry and thick if it isn’t stirred together first before measuring it and adding to recipe. Also also, tahinis come in different textures I have found depending on the country of origin or style. So you could also add some oil if you are finding your tahini to be quite solid to begin with.

    2. Hey Ted,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Sorry to hear about the ranch, my guess is your tahini was much thicker than mine, mine was is more on the liquidy side. Next time, try a different brand of tahini. Have a great week! xxT

  9. 5 stars
    Just made this recipe for lunch ping it is SO GOOD! The Buffalo cauli was delicious on its own and the tahini ranch just kicked up to next-level goodness.

    1. Hi Brianne,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  10. Hello,
    I made these, very good. Still not sure I’m a fan…from stand point of I’m looking for something crunchier and I roasted these till cows came in just hoping it would happen..it did to some degree but not quite where I want it…so I’ll play with it more. The spice was perfect and I didn’t feel like I was just eating a deep fried pie e of cauliflower that someone called wings.
    The Tahini sauce I made with fresh parsley and chives rather than dried. I had to add bit warm water to get consistency and work with it a bit; the outcome was perfect…so yummy. I can’t wait to try it on other things. Thanks for sharing.. I love your content and being inspired by your ideas. I also appreciate you sharing the fam. with us. (I came from a family of six spread over 20 years, I love seeing everyone coming and going.)

    1. Hi Kari,
      Thanks so much for giving the recipe a try, since it is cauliflower these are never going to be extremely crunchy, it’s just the nature of the vegetable. Let me know if you have any other questions! xTieghan

  11. Everyone loves the cauliflower and tahini dip. I was also serving tzatziki with pork souvlaki and that worked nicely as a dip as well!

    1. Hey Charlann,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  12. 5 stars
    I used gf breadcrumbs instead of corn flakes and it turned out DELICIOUS. I also lightly brushed some oil on top before baking but I honestly don’t think that’s necessary. For anyone having trouble with the bread crumbs sticking, I recommend being gentle and using a fork to transfer the cauliflower egg mixture into the crumbs and then onto the tray. Touching with your hands will take off the coating. Me and my husband LOVED. Will absolutely make again!!

    1. Hi Colleen,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  13. 5 stars
    I made these last night and they were absolutely delicious! I love the homemade tahini sauce too- it tastes so similar to ranch!

    1. Hi Nancy,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  14. I live in Colombia, and I cant find dried chives, could I just skip it? Ow what could I change it for? Thank you

    1. Hi Alexandra,
      Are you able to find fresh chives? I would use those! Let me know if you give the recipe a try, I hope you love it! xTieghan

  15. 4 stars
    I did make this and was good! But…I didnt have cornflakes and used breadcrumbs and panko. It just slid off of the cauli. So I had buffalo cauli and piles of buffalo crumbs. I wonder if it was the crumb mixture, or what I should have done differently. I will try it again!

  16. 4 stars
    It tasted good, but my only complaint is that most of the crumb mixture fell of the cauliflower. Much more than in the photos. So 80 % of the tasty crumbs were on the bottom of the pan. But what was there was tasty.

  17. 5 stars
    Finally! A Buffalo cauliflower recipe that works! For people who are having issues with the breading sticking, I’d recommend cutting the cauli into smaller pieces, running your cereal mix through a food processor so it’s not as crumbly, and hitting it with a drizzle or spray of olive oil before putting it in the oven. Mine came out the same color and crispness as the photos by making those tweaks. Didn’t make the tahini dipping sauce bc I wanted to use the rest of my Trader Joe’s green goddess dip. So delish and not too heavy!

  18. 5 stars
    Okay I have tried a lot of Buffalo cauliflower recipes… A LOT… and this is by far the best one! When I’ve made these in the past they’ve been soggy and these were perfectly crisp and delicious! I spritz a little olive oil spray on them and put them in for 6 minutes so they were a little blackened at the end. Yum!

  19. Hi,
    I can’t wait to try this recipe! Just curious if I can eat dijon mustard, what would be the best substitute in this recipe?
    Thanks 🙂

    1. Hi Georgia,
      I would just omit the dijon mustard. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Katherine,
      So sorry to hear this. Was there anything you adjusted in the recipe? Did you use breadcrumbs or the corn flakes? Let me know how I can hope! xTieghan

  20. to get the right amount of tahini, do you mix half the amount called for with water as on the container, or do you use the full amount of tahini straight from the can?

    1. Hi Jane,
      I don’t mix my tahini with water, it is ready to go from the jar. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  21. On the Insta stories where this is made I saw you drizzle over olive oil before baking. I think this is key for the cauliflower crisping up in the oven! The recipe above doesn’t say that, so when I made it last night I ended up with some kind of soggy cauliflower 😬 maybe add that in to the recipe above??

    1. I’ve noticed this on a couple recipes I’ve made too— different on Insta stories than what the recipe instructions say. Then the stuff doesn’t turn out like it did on the story. Sorta disappointing.

      1. Hi Cami,
        So sorry, I am not sure what you are referring to, but I always make my recipes as the instructions list on IG. If I ever miss a step, it is an honest mistake. Please let me know if I can help you in any other way! xTieghan

    2. Hi Rachel,
      Thanks so much for giving the recipe a try! The olive oil is not key, but thanks for bringing that to my attention. xTieghan

    1. Hi Gail,
      Sorry, I would not use corn meal for this recipe, almond flour or Panko would work better for you. I hope you love the recipe! xTieghan

    1. Hi Anna,
      Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  22. The recipe looks amazing, I can’t wait to try it. When you say 1 1/4 C. Corn flakes, is that 1 1/4 cups of crushed corn flakes, which would really be 3 to 4 cups corn flakes uncrushed. Or do you mean 1 1/4 cups of corn flakes total and then crush and use that amount only. I hope this is not confusing.

    1. Hey Stephanie,
      The recipe calls for 1 1/4 cups of finely crushed corn flakes, so you will measure this out once they are crushed. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Amber,
      I think buttermilk would be your next best option! Let me know if you give the recipe a try, I hope you love it! xTieghan

      1. Hi Connie,
        I haven’t tried it, but I bet it would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Molly,
      Sure, I bet that would turn out nicely for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  23. 5 stars
    It’s painful to see and read these delicious recipes when I’m vacationing and away from my kitchen. I will definitely try, yet, another fabulous HBH recipe when I arrive home. Keep them coming!

      1. Hi there,
        You could use Panko or almond flour in place of the corn flakes. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Kate,
      You could try using a dairy free milk and see how that works for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Nicky,
      Almond flour will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Jules,
      Sorry, I don’t think coconut flour would be your best option, maybe try almond flour. I hope you love the recipe! xTieghan

      1. I’m not keto but I do as low carb as possible. Usually my go to is almond flour it’s so good. But thank you !

    1. Hi Amber,
      Yes, almond flour will work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan