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Baked Buffalo Cauliflower

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Servings: 4
  • Course: Appetizers & Snacks

A healthy alternative to wings, these baked buffalo cauliflower bites are an ideal snack from Reynolds Wrap® Ambassador, Cake ‘n Knife.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup!


  • Reynolds Wrap® Non-Stick Aluminum Foil
  • 1/2 cup water
  • 1/2 cup milk
  • 3/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 head of cauliflower, washed and cut into florets (approx. 4 cups of florets)
  • 1/2 cup Frank's red hot sauce
  • 1 tablespoon butter
  • 1 teaspoon honey
  • Sliced green onion, for garnish


Step 1

Preheat oven to 425 F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. 

Step 2

In a medium bowl, stir together water, milk, flour and spices until well-combined. 

Step 3

Dip florets into the batter, shaking off the excess before adding to the lined baking sheet in a single layer. 

Step 4

Bake for 20 minutes, flipping halfway through, until crispy and golden brown. 

Step 5

While the cauliflower is baking, melt butter in a small saucepan over medium heat. Stir in hot sauce and honey. Cook for another 5 minutes until slightly thickened. Remove from heat and cool slightly.

Step 6

Add florets to large bowl and toss with ¾ cup of the buffalo sauce. Return to the lined baking sheet in a single layer. Bake for another 15 minutes, then drizzle with remaining sauce. 

Step 7

Serve immediately with ranch or blue cheese.

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