Go Back
Tasty Buffalo Cauliflower with Spicy Tahini Ranch. image
Print Recipe Save it for later

Buffalo Cauliflower with Spicy Tahini Ranch.

This Buffalo Cauliflower is a spicy, healthier alternative to traditional wings, paired with a creamy tahini ranch that’s simply irresistible!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: Healthy, Spicy, Vegan
Servings: 4 servings

Ingredients

  • 1 large head cauliflower cut into florets
  • 3 large eggs
  • 1 1/4 cups finely crushed corn flake crumbs
  • 1 teaspoon smoked paprika
  • 1/4 to 1/2 teaspoon cayenne pepper use to your taste
  • Kosher salt and black pepper to taste
  • 1/2 cup hot sauce (I use Frank's)
  • 1/3 cup melted butter or extra virgin olive oil
  • 1/2 teaspoon seasoned salt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dried chives
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon cayenne pepper use to your taste
  • Kosher salt and pepper to taste

Instructions

  • Preheat your oven to 450°F (232°C). Cut the cauliflower into bite-sized florets.
  • In a mixing bowl, whisk together the eggs until well beaten. In another bowl, combine the corn flake crumbs, smoked paprika, cayenne pepper, kosher salt, and black pepper.
  • Dip each cauliflower floret into the egg mixture, then coat it with the corn flake crumb mixture.
  • Place the coated cauliflower florets onto a baking sheet and bake for about 25-30 minutes, or until golden brown and crispy.
  • Prepare the buffalo sauce by mixing the hot sauce, melted butter or olive oil, and seasoned salt in a small bowl.
  • Once the cauliflower is finished baking, toss it with the buffalo sauce until evenly coated.
  • Make the spicy tahini ranch by whisking together tahini, lemon juice, Dijon mustard, dried chives, dried parsley, dried dill, garlic powder, onion powder, and cayenne pepper.
  • Transfer the buffalo cauliflower to a serving platter, drizzle with the spicy tahini ranch, and garnish with additional chives or parsley if desired.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Whisk
  • Spatula

Notes

  • For a gluten-free option, use gluten-free breadcrumbs instead of corn flake crumbs.
  • Leftover cauliflower can be stored in the refrigerator for up to 3 days.
  • Adjust the cayenne pepper to suit your heat preference.