Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large head cauliflower (about 2 lb), cut into bite-size florets
- 2 tbsp olive oil
- 1/2 tsp kosher salt + 1/4 tsp black pepper
- 1 tsp garlic powder, 1/2 tsp smoked paprika (optional)
- 1 tbsp cornstarch (optional, for extra crispiness)
- 1/3 cup hot sauce (Frank’s-style)
- 3 tbsp unsalted butter, melted
- 1 tbsp honey or maple syrup
- 2 cups shredded low-moisture mozzarella (about 8 oz)
- 1/2 cup shredded sharp cheddar (optional)
- 1 small red onion, very thinly sliced
- 1/3 cup ranch or blue cheese dressing, for drizzling
- 2 tbsp chopped fresh parsley or chives, for garnish
Do This
- 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment. Lightly grease a 9×13-inch baking dish or similar.
- 2. Toss cauliflower with olive oil, salt, pepper, garlic powder, smoked paprika, and cornstarch. Spread on baking sheet and roast 15 minutes; toss and roast 10 minutes more until nicely browned.
- 3. Whisk hot sauce, melted butter, and honey. Toss hot roasted cauliflower in the buffalo sauce, then return to the baking sheet and roast 5–7 minutes to set the glaze.
- 4. Reduce oven to 400°F (200°C). Spread mozzarella (and cheddar, if using) evenly in the greased baking dish.
- 5. Spoon buffalo cauliflower over the cheese in an even layer. Scatter red onion slices on top.
- 6. Bake 8–10 minutes until cheese is fully melted and bubbling; broil 1–2 minutes if you want browned spots.
- 7. Drizzle with ranch or blue cheese dressing, sprinkle with herbs, and serve hot.
Why You’ll Love This Recipe
- All the flavors of classic buffalo wings in a lighter, veggie-forward dish.
- Melty mozzarella base turns this into a bubbly, cheesy crowd-pleaser.
- Easy weeknight-friendly: mostly pantry staples and one roasting temperature.
- Flexible: make it mild or spicy, use ranch or blue cheese, and customize toppings.
Grocery List
- Produce: 1 large head cauliflower, 1 small red onion, fresh parsley or chives (for garnish)
- Dairy: Shredded low-moisture mozzarella, shredded sharp cheddar (optional), unsalted butter, ranch or blue cheese dressing (or ingredients to make your own)
- Pantry: Olive oil, kosher salt, black pepper, garlic powder, smoked paprika (optional), cornstarch (optional), hot sauce (Frank’s-style), honey or maple syrup, Worcestershire sauce (optional)
Full Ingredients
For the Buffalo Cauliflower
- 1 large head cauliflower (about 2 lb / 900 g), cut into bite-size florets (about 7–8 cups)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for a smoky note)
- 1 tbsp cornstarch (optional, helps the edges crisp)
For the Buffalo Sauce
- 1/3 cup hot sauce (such as Frank’s RedHot Original)
- 3 tbsp unsalted butter, melted
- 1 tbsp honey or maple syrup
- 1/2 tsp Worcestershire sauce (optional, for depth)
For the Mozzarella Base & Toppings
- 2 cups shredded low-moisture mozzarella cheese (about 8 oz / 225 g)
- 1/2 cup shredded sharp cheddar cheese (about 2 oz / 60 g, optional but tasty)
- 1 small red onion, very thinly sliced into half-moons
For Finishing
- 1/3 cup ranch or blue cheese dressing (store-bought or homemade), plus extra for serving if desired
- 2 tbsp chopped fresh parsley or chives, for garnish
Optional Easy Homemade Ranch (Instead of Bottled)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2–3 tbsp milk or buttermilk (to thin)
- 1 tsp lemon juice or white wine vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried dill (or 1 tsp fresh, minced)
- Pinch of salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pans
Set your oven to 425°F (220°C). Give it a good 10–15 minutes to fully preheat so the cauliflower roasts, rather than steams.
Line a large rimmed baking sheet with parchment paper for easy cleanup. Lightly grease a 9×13-inch baking dish or similar oven-safe dish with a little olive oil or nonstick spray. This will be your cheesy mozzarella base later.
Step 2: Season the cauliflower
Cut the cauliflower into bite-size florets, aiming for pieces about 1 to 1 1/2 inches across so they cook evenly.
In a large mixing bowl, combine the cauliflower florets, olive oil, kosher salt, black pepper, garlic powder, smoked paprika (if using), and cornstarch (if using). Toss thoroughly until every floret is lightly and evenly coated. The cornstarch should disappear; it just creates a delicate crust as the cauliflower roasts.
Step 3: Roast the cauliflower until golden
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Try not to overcrowd the pan; space between pieces helps them brown nicely.
Roast for 15 minutes. Remove the pan, toss or flip the florets with a spatula, then return to the oven and roast for another 10 minutes, or until the edges are deeply golden and some spots are slightly charred. The cauliflower should be tender but not mushy.
Step 4: Make the buffalo sauce and glaze the cauliflower
While the cauliflower roasts, prepare the buffalo sauce. In a small bowl, whisk together the hot sauce, melted butter, honey or maple syrup, and Worcestershire sauce (if using) until smooth and glossy.
When the cauliflower is nicely browned, transfer it back into the large bowl. Pour the buffalo sauce over the hot florets and toss very well so every piece is coated in a shiny orange glaze.
Spread the sauced cauliflower back onto the baking sheet in a single layer. Return to the oven for 5–7 minutes. This step helps the sauce cling and slightly caramelize onto the cauliflower.
Step 5: Build the mozzarella base with toppings
Reduce the oven temperature to 400°F (200°C).
In your greased 9×13-inch baking dish, spread the shredded mozzarella and shredded cheddar (if using) into an even layer that completely covers the bottom of the dish. This is your melty, stretchy cheese base.
Arrange the buffalo-coated cauliflower evenly over the cheese. You want good coverage, but leave small pockets where the cheese can bubble up.
Scatter the thin slices of red onion over the top. Some pieces will soften and sweeten in the oven, while edges may char slightly, adding great flavor and texture.
Step 6: Bake until bubbly, then drizzle and serve
Place the baking dish in the 400°F (200°C) oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling around the edges. If you like browned, toasty spots on the cheese, switch the oven to broil for 1–2 minutes, watching very closely so it does not burn.
Remove from the oven and let it sit for 3–5 minutes. This brief rest helps the cheese set slightly so it is easier to scoop.
Drizzle the top generously with ranch or blue cheese dressing. Sprinkle with chopped fresh parsley or chives for a bright, fresh finish.
Serve hot, straight from the baking dish, with extra dressing on the side if you like. It is fantastic on its own, with crisp celery sticks, or spooned over rice, baked potatoes, or toasted bread.
Step 7: Optional – Make a quick homemade ranch
If you prefer a homemade drizzle, whisk together the mayonnaise, sour cream, 2 tbsp of the milk or buttermilk, lemon juice, garlic powder, onion powder, dried dill, and a pinch of salt and pepper. Add more milk as needed until it is pourable but still slightly thick. Taste and adjust seasoning, then drizzle over the hot buffalo cauliflower and mozzarella bake, just as you would with bottled dressing.
Pro Tips
- Dry the cauliflower well: If you rinse the cauliflower right before cooking, pat it very dry. Extra moisture prevents browning and crisp edges.
- Do not overcrowd the pan: Give the florets space on the baking sheet so they roast and caramelize instead of steaming.
- Adjust the heat level: For milder buffalo flavor, use a mild hot sauce or reduce the hot sauce to 1/4 cup and add an extra 1 tbsp butter. For more heat, add a pinch of cayenne.
- Slice the onion thinly: Very thin red onion slices soften and char pleasantly; thick slices can stay sharp and crunchy.
- Broil carefully: If you broil to brown the cheese, keep the oven door slightly ajar and watch constantly; the cheese can go from golden to burnt in seconds.
Variations
- Buffalo Cauliflower “Nachos”: Spread tortilla chips in the baking dish, scatter mozzarella over the chips, top with buffalo cauliflower and onions, then bake until the cheese is melted. Drizzle with ranch or blue cheese and add sliced jalapeños and green onions.
- Extra-veggie version: Add thin slices of bell pepper or zucchini along with the red onion before baking for more color and veg variety.
- Low-dairy tweak: Use a dairy-free shredded mozzarella and a vegan butter alternative in the sauce. Drizzle with your favorite dairy-free ranch or creamy dressing.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes, uncovered, until hot and the cheese is remelted and bubbling. You can also reheat individual portions in a skillet over medium-low heat with a lid on top.
To prep ahead, you can roast and buffalo-coat the cauliflower up to 1 day in advance. Store it covered in the fridge. When ready to serve, spread the cheeses in the baking dish, top with the pre-cooked buffalo cauliflower and red onion, and bake as directed, adding a couple of extra minutes if needed. It is best to drizzle the ranch or blue cheese just before serving so it stays creamy and fresh-looking.
Nutrition (per serving)
Estimated for 1 of 4 servings using mozzarella, cheddar, butter, honey, and ranch dressing:
Approx. 520 calories; 34 g fat; 17 g saturated fat; 20 g carbohydrates; 4 g fiber; 9 g sugar; 25 g protein; about 1200 mg sodium. Actual values will vary based on specific brands, exact measurements, and whether you use cheddar, extra dressing, or homemade sauce.
