Roasted Buffalo Cauliflower with Vegan Ranch Aioli

"Step up your appetizer game with this spicy, classic, and comforting buffalo cauliflower."
-- @audreyedunham
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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: About 4 Servings

Recipe Card


  • 7 cups Cauliflower Florets, (about 1 medium sized head) *FYI – When the florets are slightly larger (and not tiny), the recipe tends to turn out a little better.



  • 1/2 cup Oat Flour (No oat flour? No problem! Make your own by pulsing dry oatmeal in a blender until it becomes a fine powder consistency.)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 cup Water

Red Buffalo Sauce


  • 1/2 cup Sriracha or comparable red chili sauce
  • 1/2 tablespoon organic Canola Oil (preferably organic to avoid GMO’s)
  • 2 tablespoons fresh or bottled Lemon Juice
  • 1 teaspoon regular or blackstrap Molasses
  • 1 teaspoon Sugar
  • 1/8 teaspoon Ground Cloves

Vegan Ranch Aioli


  • 1 cup Vegenaise or other veg mayo
  • 2 tablespoons fresh or bottled Lemon Juice
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Finely Chopped Fresh Chives or 1/2 tsp. Dried Chives
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Dried Dill Weed
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper
  • 1 tablespoon Maple Syrup *Optional: : For a slightly sweet aioli, add 1 T. Maple Syrup, (this is definitely my personal favorite way to go!) But for a traditional Ranch flavor, stick with the recipe as is.


  • Step 1

    Preheat your oven to 450 degrees. Next, line a baking sheet with parchment paper. Set aside.

  • Step 2

    In a large mixing bowl, prepare the Batter by mixing all five ingredients together. Then, add the cauliflower to this bowl and stir well, ensuring that all florets are evenly coated with batter.

  • Step 3

    Then, transfer the coated cauliflower to the parchment-lined baking sheet and bake in your preheated oven for 15 minutes.

  • Step 4

    In the meantime, rinse and dry that large bowl and then use it to prepare the Red Buffalo Sauce by stirring together all six ingredients.

  • Step 5

    Once the 15 minutes of roasting has completed, return the cauliflower to the bowl containing the Red Buffalo Sauce, gently stir to coat, and then return the cauliflower to the baking sheet. Roast for an additional 25 – 30 minutes. Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2 – 3 minutes before transferring to a serving vessel.

  • Step 6

    To make the Ranch-Style Aioli, simply mix together the listed ingredients and then place in the fridge until you’re ready to serve with the Roasted Buffalo Cauliflower. Bonus - this aioli also doubles as a vegan ranch salad dressing!

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