If you’re looking for a game-day snack, a crowd-pleasing appetizer, or just a delicious way to enjoy your vegetables, look no further than this Buffalo Cauliflower with Spicy Tahini Ranch. This dish balances the perfect amount of heat from the hot sauce with the creamy, nutty flavors of tahini, creating an irresistible combination. Not only is it a healthier alternative to traditional buffalo wings, but it’s also packed with flavor and texture that will leave everyone coming back for more.

Why It’s My Go-To

Buffalo Cauliflower with Spicy Tahini Ranch has quickly become one of my favorite recipes for several reasons. First, it’s incredibly simple to make, requiring minimal prep time and ingredients. Second, it’s perfect for both casual gatherings and more formal occasions. The crunchiness of the cauliflower, combined with the savory spices and creamy ranch dressing, makes it a hit with both vegetarians and meat-lovers alike. Plus, it’s a fantastic way to sneak some veggies into your diet without feeling like you’re missing out on anything!

Ingredients at a Glance

1 large head cauliflower, cut into florets
3 eggs
1 1/4 cups finely crushed corn flake crumbs
1 teaspoon smoked paprika
1/4 – 1/2 teaspoon cayenne pepper (use to your taste)
Kosher salt and black pepper
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 – 1/2 teaspoon cayenne pepper (use to your taste)
Kosher salt and pepper

What’s in the Gear List

Large mixing bowl: For combining your ingredients.
Baking sheet: To roast the cauliflower to perfection.
Parchment paper: Ensures easy clean-up and prevents sticking.
Whisk: For mixing the eggs and dressing ingredients smoothly.
Measuring cups and spoons: For accurate ingredient measurements.

Build Buffalo Cauliflower with Spicy Tahini Ranch. Step by Step

Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C). This high temperature will help achieve that crispy texture we all love.

Step 2: Prepare the Cauliflower

Cut your large head of cauliflower into bite-sized florets. Make sure they are uniform in size for even cooking.

Step 3: Create the Coating

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, and a pinch of kosher salt and black pepper.

Step 4: Coat the Cauliflower

Dip each cauliflower floret into the egg mixture, allowing any excess to drip off. Then, roll it in the corn flake crumb mixture, ensuring each piece is fully coated.

Step 5: Bake the Cauliflower

Line a baking sheet with parchment paper and spread the coated cauliflower florets in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 6: Prepare the Buffalo Sauce

While the cauliflower is baking, mix the hot sauce, melted butter (or olive oil), and seasoned salt in a bowl until well combined.

Step 7: Toss the Cauliflower in Sauce

Once the cauliflower is done baking, remove it from the oven and toss it in the buffalo sauce until well coated.

Step 8: Make the Spicy Tahini Ranch

In a separate bowl, whisk together the tahini, lemon juice, Dijon mustard, dried chives, dried parsley, dried dill, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Adjust the seasoning to your taste.

Step 9: Serve and Enjoy!

Serve the buffalo cauliflower hot with a generous drizzle of the spicy tahini ranch on top or on the side for dipping. Garnish with additional chives or parsley if desired.

Seasonal Twists

Fall: Add pumpkin spice to the corn flake coating for a seasonal twist.
Spring: Toss in some fresh herbs like basil or cilantro for a burst of freshness.
Summer: Serve with a cooling cucumber salad on the side.
Winter: Incorporate roasted garlic into the tahini ranch for added depth.

Notes on Ingredients

Choosing fresh, high-quality ingredients can make a world of difference in this dish. When selecting your cauliflower, look for a head that is firm and free of blemishes. For the hot sauce, Frank’s is a classic choice, but feel free to explore other varieties that suit your heat preference. The tahini can vary in taste; look for a smooth, creamy texture for the best results.

Storage Pro Tips

If you have leftovers (which is rare!), store the buffalo cauliflower in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore some of the crispiness. The spicy tahini ranch can also be stored separately in the fridge for about a week. Just give it a good stir before serving again.

Quick Q&A

Can I make this recipe vegan?

Yes! You can substitute the eggs with a flaxseed meal or aquafaba to create a vegan-friendly coating for the cauliflower.

What can I serve with Buffalo Cauliflower?

This dish pairs wonderfully with a variety of sides, such as celery sticks, carrot sticks, or a fresh green salad. It also makes a great addition to your appetizer platter.

Can I freeze the buffalo cauliflower?

While it’s best enjoyed fresh, you can freeze the uncooked coated cauliflower. Just bake it straight from the freezer, adding a few extra minutes to the cooking time.

How spicy is this dish?

The spice level can be adjusted according to your preference. Start with less cayenne pepper, and you can always add more hot sauce to taste!

Because You Liked This

Before You Go

If you’re ready to add a little spice to your life, give this Buffalo Cauliflower with Spicy Tahini Ranch a try. It’s sure to become a staple in your kitchen, and who knows? You might just find yourself making it every week. Happy cooking!