IE 11 is not supported. For an optimal experience visit our site on another browser.

Roasted Buffalo Cauliflower Bites with Black Buffalo Sauce

Cook Time:
35 mins
Prep Time:
10 mins
Servings:
4
RATE THIS RECIPE
(42)

Chef notes

If you’re a buffalo sauce lover, this recipe will hit all the marks. Roasting cauliflower with a crispy breadcrumb topping creates fabulous texture without having to be fried. For the dip, black sesame tahini is used instead of a traditional tahini paste, which adds some spooky flair to this Halloween-ready recipe (though really, it's a winner year-round). This is a recipe that your whole family is sure to love. 

The secret to getting roasted cauliflower as crunchy as fried cauliflower isn’t just the crispy breadcrumbs, though. You need to really crank up your oven. Here, the cauliflower is roasted at 450 F first until it’s just tender, then tossed with buffalo sauce and returned to a whopping 500 F oven. This high heat helps the cauliflower quickly absorb the sauce while becoming extra crispy and caramelized. 

And if you’re confused about what the deal is with black tahini, it’s actually nothing but tahini made with black sesame seeds instead of white sesame seeds. Black sesame seeds are a different variety that often have their outer hull left intact. This makes them stronger and slightly more bitter in flavor since this hull is usually removed on white sesame seeds. Black tahini is therefore a bit bolder in flavor, so it holds up extra well to the spicy buffalo cauliflower bites when used as the base for the creamy, herby sauce. In any case, if you can’t find it, regular tahini can be used in its place. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

  • 1 large head cauliflower, cored and cut into 1-inch florets
  • 1/2 cup extra-virgin olive oil, divided
  • 1 cup hot sauce (preferably Franks)
  • 1 cup (2 sticks) unsalted butter, cubed into 1 tablespoon-sized pieces
  • 3 teaspoons garlic powder, divided
  • kosher salt and freshly ground black pepper, to taste
  • 1 lemon, zested and juiced
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, grated
  • 1/4 cup black sesame tahini
  • 1/2 cup mixed soft herbs (such as flat-leaf parsley, chives, and dill), finely chopped, divided
  • 1/4 cup, plus 2 tablespoons panko breadcrumbs
  • 2 tablespoons sesame seeds
  • 1 head celery, base and tops removed, cut into 2- to 3-inch celery sticks, celery leaves reserved for garnish (optional)
Fulfilled by

Preparation

1.

Preheat the oven to 450 F.

2.

Add cauliflower florets to a large rimmed baking sheet, drizzle with 1/4 cup of olive oil and toss to coat. Season with kosher salt and toss again. Roast in the preheated oven for 15 to 20 minutes, tossing halfway through. Crank the oven up to 500 F.

3.

In a small saucepan, combine hot sauce, butter (reserving 2 tablespoons for later), 2 teaspoons of garlic powder and 1 teaspoon kosher salt over medium heat, whisking occasionally until the butter melts and the mixture is smooth and homogenous. Set aside.

4.

Drizzle 1/2 cup buffalo sauce over the cauliflower, toss to coat, and place back into the oven for 8 to 10 minutes more until the cauliflower has absorbed the sauce and is extra-crispy. Transfer 1/4 to 1/2 cup of the remaining buffalo sauce to a ramekin for serving.

5.

In a medium bowl, whisk together 1 teaspoon garlic powder, lemon juice, lemon zest, grated garlic, maple syrup, tahini, 1/4 cup olive oil, 1/4 cup plus 2 tablespoons cold water, 2 teaspoons kosher salt and freshly ground black pepper until smooth and thick. Whisk in 1/4 cup chopped herbs. Adjust seasoning to taste. Transfer to a ramekin to serve and drizzle with a touch more olive oil and a sprinkle of herbs.

6.

In a medium skillet set over medium heat, melt butter. Once bubbling, add the panko breadcrumbs and sesame seeds and toast, stirring constantly until the breadcrumbs are golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain and season with salt.

7.

Add the cauliflower to a serving platter in 2 parts, sprinkling the crunchy topping and remaining herbs among each layer. Sprinkle with optional celery leaves and serve with celery sticks. Add tahini ranch dressing and buffalo sauce ramekins to the platter.