Dinner

Whole Roasted Buffalo Cauliflower Recipe

BySophie Carsel December 30, 2025December 30, 2025

Introduction

This whole roasted buffalo cauliflower is a flavorful, crowd-pleasing dish perfect for a vegetarian appetizer or main course. It combines the spicy tang of buffalo sauce with the hearty texture of roasted cauliflower, topped with fresh herbs and blue cheese for added zing.

A roasted cauliflower head sits on a white plate, showing its multiple orange-browned florets with crispy textured edges. The cauliflower is topped with small white crumbles of cheese and finely chopped green herbs that are scattered evenly across the surface. The inside of the cauliflower is lighter, creamy white, and soft-looking, while the outside is richly roasted with a mix of orange and brown hues. A few small pieces of green onion add pops of fresh bright green, and some leafy herbs peek out from underneath the florets, adding contrast to the warm tones. The dish is placed on a white marbled texture surface with a soft, blurred background, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cauliflower, stem and leaves removed
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
Buffalo wing sauce, for drizzling
⅓ cup crumbled blue cheese
⅓ cup fresh cilantro
2 tablespoons chopped chives
2 green onions, thinly sliced

Instructions

Step 1: Preheat your oven to 375°F. Carefully remove the stem and outer leaves from the cauliflower, keeping it whole. In a small bowl, mix together garlic powder, smoked paprika, salt, and pepper.
Step 2: Place the cauliflower in a large oven-safe skillet. Drizzle with olive oil and rub thoroughly to coat evenly. Sprinkle the spice mixture over the cauliflower, ensuring even coverage. Cover the skillet and cauliflower with aluminum foil.
Step 3: Roast the covered cauliflower in the oven for 30 minutes.
Step 4: Remove the foil and continue roasting the cauliflower for an additional hour, or until it is tender when pierced with a fork.
Step 5: Take the cauliflower out of the oven and drizzle the buffalo wing sauce all over it. Sprinkle crumbled blue cheese, fresh cilantro, chopped chives, and sliced green onions on top.
Step 6: Slice the cauliflower like a pie and serve immediately.

Tips & Variations

Use a cast iron skillet for even roasting and a nice crust.
For extra heat, add a pinch of cayenne pepper to the spice mix.
Swap blue cheese for vegan cheese or a drizzle of ranch dressing for a dairy-free option.
Serve with extra buffalo sauce on the side for dipping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain texture—avoid overcooking to prevent sogginess. This dish is best enjoyed fresh but can be served cold or at room temperature for snacking.

How to Serve

The dish shows a whole roasted cauliflower head cut in half, placed on a white plate. The cauliflower is golden brown and slightly crispy on the outside, with white and tender inside sections visible. It is topped with crumbled white cheese, finely chopped green herbs, and small pieces of green onion, adding specks of green to the overall warm tones. Fresh green leaves are placed around the base for garnish. The background is a white marbled texture, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cut cauliflower florets instead of a whole head?

While you can roast cauliflower florets with buffalo sauce, the recipe is designed to showcase the whole head for presentation and texture. Using florets will change the roasting time and the final look.

Is this recipe suitable for vegans?

To make this recipe vegan, omit the blue cheese or substitute it with a plant-based cheese alternative. Also, check that your buffalo sauce is dairy-free, as some brands contain butter.