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Crispy Roasted Buffalo Cauliflower with Smoked Blue and Avocado

This crispy buffalo cauliflower is loaded with flavor! Serve with avocado and smoked blue cheese - you will want to eat this everyday!
5 from 5 votes
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  • 1 medium head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • teaspoon cayenne pepper
  • cup crumbled smoked blue cheese
  • 2 tablespoons chopped chives
  • 2 tablespoons buffalo wing sauce
  • 1 avocado, thinly sliced and sprinkled with salt and pepper
  • 2 cups arugula microgreens


  • Preheat the oven to 450 degrees Toss the cauliflower florets with the olive oil, making sure they are all coated well. Stir together the sugar, salt, paprika, garlic powder, pepper and cayenne. Sprinkle it over the cauliflower and use your hands to toss, making sure all the bits of cauliflower get the seasoning.
  • Roast the cauliflower for 10 to 12 minutes, then flip and roast for 5 to 15 more. If you have reeeally tiny bits of cauliflower that are starting to burn, roast for less time. Keep an eye on it and set the timer in 5 minute increments to check the progress!
  • Remove the cauliflower and immediately sprinkle it with the smoked blue cheese. Drizzle it with wing sauce and sprinkle it with the chives. Serve immediately with a handful of microgreens and sliced avocado!

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