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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.
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!!
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!
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.
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!
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
Servings: 8
Calories Per Serving: 232 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 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
- 1/2 cup hot sauce (I use Frank's)
- 1/3 cup melted butter or extra virgin olive oil
- 1/2 teaspoon seasoned salt
Tahini Ranch
- 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
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!
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.
Hi Brianne,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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.)
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
Everyone loves the cauliflower and tahini dip. I was also serving tzatziki with pork souvlaki and that worked nicely as a dip as well!
Hi Susan,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
This was a huge hit with my husband and teenagers! I will include this recipe in our family favorites!
Hey Charlann,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
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!!
Hi Colleen,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
I made these last night and they were absolutely delicious! I love the homemade tahini sauce too- it tastes so similar to ranch!
Hi Nancy,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
I live in Colombia, and I cant find dried chives, could I just skip it? Ow what could I change it for? Thank you
Can I just put fresh chives?
Totally!
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
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!
Hi Jen,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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.
Hi Kelly,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Made these tonight. Divine! New family fave
Hi Kristen,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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!
Hi Anna,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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!
Hi Mackenzie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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 🙂
sorry I meant to say can’t eat dijon mustard.
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
I had difficulty in getting the bread crumbs to stick!
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
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?
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