Buffalo Cauliflower Florets

by Michele Pesula Kuegler | October 17th, 2017 | Appetizers, Recipes, Tapas Monday

buffalo_cauliflower_floretsThe other weekend ended with the same feeling for both my husband and me; we were full from a weekend of eating.  The odd thing about it was that we hadn’t eaten a lot.  There were no extravagant desserts or over-sized meal.  We ate a little less healthily over the weekend, but it wasn’t a high calorie weekend by any means.  Thus, when Monday morning rolled around both of us had the same thought about our Tapas Monday menu:  keep it healthier.

I always love the challenge of creating snacks or desserts that taste sinful but actually are lower in calories and fat.  I usually find it is best to start with a theme and begin working from there.  So, for last Monday’s tapas menu I decided to go with the theme of bar food.  What came to mind were potato skins and buffalo tenders.

I could have made broiled chicken tenders and served them with buffalo sauce, but that didn’t seem creative enough.  I have made Buffalo Tofu Bites that were well received, so I decided to try use a vegetable in place of the chicken.  Cauliflower seemed like an option, as it stays fairly firm when roasted and has a mild flavor that would pair well with buffalo sauce.

This appetizer was enjoyed by both of us.  However, there is no chance that the cauliflower acts as a replacement for the chicken.  It has neither the crunch nor the texture of chicken.  What it does have is a great capacity for delivering the flavor of the buffalo sauce.  As long as your fellow diners are aware that they are being served cauliflower (the shape should be a giveaway), they should find this to be a delicious snack.

Buffalo Cauliflower Florets


  1. 1 head cauliflower
  2. 1 tsp. garlic powder
  3. 1-1/2 tsp. garlic salt
  4. 1/2 tsp. chili powder
  5. black pepper
  6. 2 Tb. olive oil
  7. buffalo sauce
  1. Preheat oven to 450.
  2. Cut cauliflower into bite-sized floret. Combine garlic powder, garlic salt, chili powder, and freshly ground black pepper in a small bowl.
  3. Place florets on a rimmed baking sheet, and drizzle with olive oil. Toss well. Sprinkle seasoning mix over cauliflower, and toss well again.
  4. Spread florets in a single layer over the baking sheet.
  5. Bake for 15 minutes. Flip, and bake for another 15 minutes.
  6. Using a spatula, gather cauliflower in a pile on baking sheet. Pour approximately 1/2 cup of buffalo sauce over cauliflower.
  7. Toss well, then spread florets ina single layer, and return to oven. Bake for 5 minutes.
  8. Serve immediately.
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