"Crispy roasted buffalo cauliflower with blue cheese garnish on a black plate"

Keto Buffalo Roasted Cauliflower

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Keto Buffalo Roasted Cauliflower

A crispy, spicy low-carb alternative to traditional wings – ready in just 35 minutes!

Key Info:
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Servings: 4
  • Calories: 165 per serving
  • Fat: 14g
  • Protein: 3g
  • Net Carbs: 4g
  • Difficulty: Easy
  • Dietary: Keto, Low-Carb, Gluten-Free, Vegetarian
Equipment Needed:
  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • (Alternative: Silicone baking mat instead of parchment)
Ingredients:
  • 1 large cauliflower head (900g/2lbs), cut into florets
  • 2 tbsp (30ml) extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Buffalo Sauce:
  • ¼ cup (60g) unsalted butter, melted
  • ¼ cup (60ml) Frank’s RedHot sauce (or preferred hot sauce)
  • 1 tsp garlic powder
Optional Toppings:
  • Blue cheese crumbles
  • Fresh chopped parsley
Cauliflower florets being tossed in olive oil in a stainless steel bowl in bright kitchen, with measuring spoons and kosher salt on marble countertop

Method:
    1. Preheat oven to 425°F (220°C)
    2. Line baking sheet with parchment paper
    3. In a large bowl, toss cauliflower florets with olive oil, salt, and pepper until evenly coated
    4. Spread florets on baking sheet in a single layer – ensure they’re not touching
    5. Roast for 20-25 minutes, turning halfway through
Overhead view of evenly spaced cauliflower florets on a parchment-lined baking sheet under afternoon light

    1. While roasting, whisk together melted butter, hot sauce, and garlic powder
    2. Remove cauliflower when edges are golden brown
Macro shot of golden-brown roasted cauliflower with steam rising, caramelized colors, and dramatic lighting against dark background

    1. Toss with buffalo sauce in bowl
Pouring Frank's RedHot sauce into melted butter with garlic powder under warm kitchen lights

  1. Return to oven for 5-10 minutes until crispy
Crucial Tips:
  • Don’t overcrowd the pan – this leads to steaming instead of roasting
  • Pat cauliflower dry before seasoning
  • For extra crispy results, flip each piece individually halfway through
  • Watch closely during final roasting as the sauce can burn quickly
Storage & Scaling:
  • Keeps in fridge up to 3 days
  • Reheat in oven at 375°F (190°C) for 10 minutes
  • Recipe doubles well – use two baking sheets
  • Not recommended for freezing
Variations:
  • Air Fryer Method: 400°F for 12-15 minutes
  • Mild Version: Use half hot sauce, half melted butter
  • Extra Spicy: Add ½ tsp cayenne to sauce
  • Garlic Parmesan: Skip hot sauce, add ¼ cup grated parmesan and extra garlic powder

This recipe transforms humble cauliflower into a crave-worthy keto snack that’ll satisfy any buffalo wing craving without the carbs!

Glossy buffalo-coated cauliflower on black plate with blue cheese and parsley under moody lighting

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