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Homemade Buffalo Cauliflower with Spicy Tahini Ranch. photo

Buffalo Cauliflower with Spicy Tahini Ranch.

This Buffalo Cauliflower is a flavor explosion! Crispy, spicy cauliflower paired with a creamy tahini ranch dressing make it a must-try!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower:
  • 1 large head cauliflower cut into florets
  • 3 large eggs
  • 1.25 cups finely crushed corn flake crumbs
  • 1 teaspoon smoked paprika
  • 0.25 to 0.5 teaspoon cayenne pepper adjust to your taste
  • Kosher salt and black pepper
  • 0.5 cup hot sauce (I use Frank's)
  • 0.33 cup melted butter or extra virgin olive oil
  • 0.5 teaspoon seasoned salt
For the Spicy Tahini Ranch:
  • 0.25 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dried chives
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 to 0.5 teaspoon cayenne pepper adjust to your taste
  • Kosher salt and pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Oven

Method
 

Preparation Steps:
  1. Preheat your oven to 450°F (232°C). This high temperature is key to getting those crispy, delicious cauliflower bites.
  2. Begin by cutting your large head of cauliflower into bite-sized florets. Make sure they are roughly the same size for even cooking.
  3. In a large mixing bowl, whisk together the eggs until well-beaten. In another bowl, combine the finely crushed corn flake crumbs, smoked paprika, cayenne pepper, kosher salt, and black pepper.
  4. Dip each cauliflower floret first into the egg mixture, allowing any excess to drip off, then coat it in the corn flake crumb mixture. Ensure each piece is well-coated and set aside on a baking sheet lined with parchment paper.
  5. Once all the florets are coated, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Halfway through baking, flip them to ensure even crispiness.
  6. In a small bowl, mix together the hot sauce, melted butter or olive oil, and seasoned salt. Once the cauliflower is done baking, toss the hot florets in the buffalo sauce until well-coated.
  7. In another bowl, whisk together the tahini, lemon juice, Dijon mustard, chives, parsley, dill, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Adjust the seasoning to your liking, adding more cayenne for extra heat if desired.
  8. Serve the buffalo cauliflower hot, drizzled with the spicy tahini ranch. Enjoy the crispy, spicy goodness paired with the creamy sauce for the perfect bite!

Notes

  • For a gluten-free option, substitute corn flake crumbs with gluten-free breadcrumbs or crushed gluten-free cereal.
  • Use olive oil instead of butter for a healthier fat option.
  • Reduce the amount of hot sauce for a milder flavor, or use a low-sodium version.