Buffalo Cauliflower with Ranch Greek Yogurt

Buffalo sauce, cauliflower, Ranch...what's not to like?
Course: Appetizers and Snacks
Cuisine: American, Vegetarian
Keyword: Fall, Fiber, Football, Holiday, Party, Spicy, Winter
Condition: Dairy Free, Diabetes, Heart Health, Nut Free, PCOS
Servings: 4


Buffalo Cauliflower

  • 2 heads cauliflower
  • 1 cup all-purpose flour
  • 1 cup water
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 3 tbsp butter melted
  • 1 cup buffalo sauce


  • 1 cup Greek yogurt
  • 1/4 tsp parsley dried
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • pinch thyme dried


  • Preheat oven to 450F. Mix greek yogurt, parsley, black pepper, salt, garlic powder, onion powder and thyme together in a bowl. Refrigerate for 2 hours, or overnight.
  • Chop cauliflower into bite sized pieces. Mix flour, water, salt, garlic powder and pepper until batter forms. Coat cauliflower in batter and place on greased cookie sheet. Bake in oven for 15-20 minutes. Remove cauliflower from oven. Mix together melted butter and buffalo sauce. Coat cauliflower in buffalo sauce and place back on cookie sheet. Bake for another 25 minutes until caramelized and golden brown.
  • Serve with ranch greek yogurt.


Carbohydrates: 41g | Protein: 14g | Fat: 10g | Sodium: 935mg | Potassium: 882mg | Fiber: 7g

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