Buffalo cauliflower

Google: “Buffalo sauce is a type of hot sauce that’s different from other types of hot sauces in that it’s made with cayenne pepper and a fat, usually butter. The butter in Buffalo sauce adds a creamy richness, toning down the spiciness. Buffalo sauce usually appears as a bright orange.”

Do Italians use cayenne pepper? Google: “Some related Italian pepper varieties have mild heat levels, such as peperoncini peppers. However, they are still considered mild at just 100-500 SHUs on the Scoville scale. As a result, Italian chefs commonly use cayenne peppers in order to spice up tomato sauces and other dishes.

Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads. Fennel’s distinctive anise flavour makes it a natural partner to fish, so it is a common ingredient in the seafood based cuisine of the Veneto coast. Fennel, or finocchio, as it’s called in Italian, is an important ingredient in Sicilian cuisine. It grows wild across Sicily throughout spring and into summer, and is the principal ingredient after sardines for pasta con le sarde. In Italy, paprika is used in sauces to go with seafood as well as in many of their risottos, cheeses, and even as a sauce for chocolate soufflé.”

Craving for hot sauce. Have always wanted to try this buffalo sauce, so I search google and find most of the recipe includes Worchester sauce. I have also searched and found Italians chefs and homecooked Italians add cayenne powder to their dishes. Then my sister showed me the buffalo wings sauce she bought from supermarket. I went to look for it and I found it. I forgot to buy the chicken wings. Luckily, I have cauliflower and cos lettuce.

I am glad that my trial and error buffalo cauliflower turned out great with cayenne, fennel seeds, paprika and honey to go with my bought buffalo sauce. It’s spicy to my liking, looks like chicken wing and taste great with a bit of charred. Let’s cook!!!


1/2 head cauliflower, florets
oil or oil spray
1/4 c plain four
1 1/2 Tbs honey runny
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp salt
1 Tsp paprika
1 Tsp cayenne (OPT)
1/2 Tbs fennel seeds
80-100 g sour cream
1/2 c buffalo sauce
1 tbs butter


Preheat oven 200 degrees C. Line a baking tray with foil. Place cauliflower florets onto the prepared tray, and spray oil on it. Transfer cauliflower florets to a plastic bag or ziplock bag. Next add flour, garlic powder, onion powder, fennel seeds, paprika powder, and cayenne powder; massage gently and coat evenly on cauliflower florets.

Now add in 80 g sour cream first in a bowl and beat to break it till liquid form then add in to cauliflower bag, massage gently and evenly coat. If too dry add another 20 g of sour cream; however, you don’t want too much liquid. Arrange cauliflower onto prepared baking tray in one layer.

Bake in the centre rack for 20-25 minutes, turning halfway through and cooked. Meantime in a small pot combine butter, honey and buffalo sauce to warm up about 2-3 minutes. After 25 minutes, bring out cauliflower, brush liberally with buffalo sauce and put back in oven bake further 8-10 minutes.

After this time, turn oven to grill, grill for about 5 minutes. Do watch make sure it does not burn. Serve on cos lettuce. With a side of small bowl of buffalo sauce or a glass of white wine. Enjoy!!!!

Note: You can omit cayenne and paprika powder if you can’t take it hot. Instead of using sour cream you can use milk or water about 1/2 c.  




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