Buffalo Cauliflower with Blue Cheese Dip
Crispy, spicy, and utterly addictive, this Buffalo Cauliflower with Blue Cheese Dip is the ultimate plant-based take on a game-day classic. Tender cauliflower florets are coated in a flavorful batter, rolled in panko breadcrumbs, and baked to golden perfection for an irresistibly crunchy texture. Tossed in a zesty Buffalo sauce made with just the right amount of heat, these bites are perfectly paired with a creamy, tangy blue cheese dip for a cooling contrast. Whether you're hosting a party, snacking solo, or looking for a unique appetizer, this recipe is a savory crowd-pleaser that’s quick to prepare and packed with bold flavor. Best of all, it’s easy to customize with non-dairy alternatives, making it versatile enough for a variety of dietary preferences.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 0.5 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Milk (non-dairy or regular)
- 1 cup Panko breadcrumbs
- 0.5 cup Buffalo sauce
- 2 tablespoons Unsalted butter (or vegan butter)
- 0.25 cup Mayonnaise
- 0.25 cup Sour cream
- 0.25 cup Blue cheese crumbles
- 1 teaspoon Lemon juice
- 1 tablespoon Chives (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into evenly-sized florets and set aside.
In a large mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Gradually add the milk to the dry ingredients while whisking to form a smooth batter.
Dip each cauliflower floret into the batter, letting the excess drip off, and then coat in the panko breadcrumbs.
Place the coated florets on the prepared baking sheet without overcrowding.
Bake in the preheated oven for 20 minutes, flipping the florets halfway through for even crispiness.
While the cauliflower bakes, melt the butter in a small saucepan over low heat and mix it with the Buffalo sauce. Set aside.
For the blue cheese dip, whisk together the mayonnaise, sour cream, blue cheese crumbles, and lemon juice in a small bowl until smooth. Chill until ready to serve.
After 20 minutes, remove the baked cauliflower from the oven and brush (or toss) them with the Buffalo sauce mixture.
Return the cauliflower to the oven and bake for an additional 5 minutes to let the sauce set.
Serve the Buffalo cauliflower hot with the blue cheese dip on the side. Garnish with chopped chives if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.9 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
