Grilled Buffalo Cauliflower

Spice up your snack game with this mouth-numbing, veggie-packed twist on the classic Buffalo wing! Grilled to perfection and smothered in a tangy, creamy sauce, this cauliflower is about to become your new favorite appetizer or snack.

Ready Time

45 mins

Yields

9 servings

Ingredients

1 head of cauliflower
1/2 cup Frank’s RedHot sauce
1/4 cup ranch dressing
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Optional: blue cheese crumbles, chopped green onions

Instructions

Preheat your grill to medium-high heat.

Rinse the cauliflower and remove the leaves and stem.

Break it into florets, about 1 inch each.

In a large bowl, whisk together the olive oil, garlic powder, onion powder, salt, and pepper.

Add the cauliflower florets and toss to coat evenly.

Grill the cauliflower for 5-7 minutes per side, or until it’s tender and slightly charred.

While the cauliflower is grilling, mix the Frank’s RedHot sauce and ranch dressing in a small bowl.

Once the cauliflower is cooked, remove it from the grill and place it in the bowl with the sauce mixture.

Toss to coat the cauliflower evenly.

If desired, top with blue cheese crumbles and chopped green onions.

Serve hot and divide among 9 servings.

Notes

Make sure to pat the cauliflower dry with a paper towel before breaking it into florets to remove excess moisture, which helps the seasonings stick better.

For a crisper exterior, don’t overcrowd the grill, work in batches if necessary.

If using blue cheese crumbles, sprinkle them on right before serving, as they can melt and lose their texture if exposed to heat for too long.

You can adjust the level of heat in the sauce mixture to your liking by adding more or less of the Frank’s RedHot sauce.

Ranch dressing adds a creamy element, but feel free to substitute with Greek yogurt or sour cream for a lighter version.

Leftovers can be refrigerated for up to 3 days, simply reheat in the oven or microwave before serving.