This recipe for buffalo cauliflower works great with the sauce. This recipe is a vegetarian take on buffalo wings; instead of chicken wings, it uses roasted cauliflower that has been caramelized and is covered in a spicy coating. It's the ideal dish to serve as an appetizer at a viewing party. The buffalo cauliflower served in restaurants is typically deep fried (and is a delicious preparation method), but I wanted to make homemade buffalo cauliflower in the oven instead. To get here, I tried it in a variety of different ways, and many of the iterations were just not very good. The cauliflower was either too wet, too saucy, or too salty, or it was prepared improperly in some other way. Here are some of the things I came upon along the road. Before being baked, the cauliflower in many homemade buffalo cauliflower recipes is coated in a mixture of flour and water, with the expectation that this will give the dish the texture of deep-fried cauliflower. 
However, even though it would be awesome if it worked, it doesn't. Roasting the cauliflower on its own does not produce results that are crispy enough, and covering the cauliflower in sauce after baking nullifies any crispness that may have been achieved. Cornstarch was the ingredient that led me to finally learn a new trick from a recipe that was only loosely written in Bon Appetit. Cornstarch contributes to the extra crispiness of my baked sweet potato fries, and it does the same for this cauliflower, allowing for a crispy outside to be achieved on a high-moisture vegetable without the need for frying. This indicates that the recipe in question does not contain any gluten. Hooray! This buffalo cauliflower is almost too easy to eat directly off the sheet pan before it is transferred to the serving platter because it is so delicious. You have been given a fair warning. A Step-by-Step Guide to Making the Ultimate Buffalo Cauliflower: 1) Bake at a temperature that is quite high on a rack that is lower in the oven. My go-to temperature for delicate, caramelized roasted veggies is 425 degrees Fahrenheit, which also happens to be the ideal temperature for buffalo cauliflower when cooked at that temperature. 
If you line the pan with parchment paper, the cauliflower won't stick to the pan, and the sauce will cling to the cauliflower rather than the pan. This is because the parchment paper acts as a barrier between the two. Baking the cauliflower on an oven rack in the lower part of the oven will allow for additional browning, which will result in a more flavorful end product. 2) Chop the cauliflower into big florets using a sharp knife. Aim for a size between two and three inches in diameter. As it roasts, the cauliflower will lose quite a bit of its size. Don't throw away the tiny florets and crumbs of the cauliflower since they will transform into delightful little bits after they are baked. 3) Toss the cauliflower florets with cornstarch and the seasonings until they are evenly coated. Cauliflower can be made crispier by using cornstarch.It has a significant impact on the outcome! After giving the cauliflower a light coating of cornstarch, garlic powder, and black pepper, we will next toss the cauliflower in olive oil. 
4) Cook the cauliflower in the oven until it is brown. We will roast the cauliflower first to remove any extra moisture and bring out the full potential of its flavor before adding any sauce. Bake for 20 minutes, then stir it and continue baking for another 10 minutes until it is brown. 5) Coat the cooked cauliflower in buffalo sauce and serve. You can use any other red hot sauce you choose, but Frank's is considered the traditional ingredient in buffalo sauce. All you need to make your buffalo sauce at home is to combine melted butter with Frank's Original Hot Sauce. In a bowl, combine the roasted cauliflower and the buffalo sauce, and then use your hands to gently toss the mixture so that the sauce evenly coats the cauliflower. 6) Bake for a second time Finally, place the cauliflower that has been coated in sauce back into the oven and cook it until it is blistered and feels drier to the touch. This step pulls out even more of that delicious flavor and makes the buffalo cauliflower easier to eat with your fingers. 
7) Serve according to taste Serve this buffalo cauliflower with some blue cheese dip or ranch dressing for a delicious meal. Additionally, traditional accompaniments are celery sticks, carrot sticks, and pieces of red or green bell pepper. Serving Suggestions for Buffalo-Style Cauliflower: We found that adding buffalo cauliflower to a salad provides an exciting new component. You may try romaine or kale that has been massaged and diced, my favorite chickpea salad, or crispy chickpeas that have been baked, and a creamy dressing such as ranch, blue cheese, or Caesar.
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