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Whole Roasted Buffalo Cauliflower

Whole roasted buffalo cauliflower is roasted and charred until golden and crisp, then drizzled in buffalo wing sauce, topped with blue cheese, fresh herbs, chives, cilantro and more. Serve it for the most delicious side dish!
4.86 from 7 votes
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  • 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
  • cup crumbled blue cheese
  • cup fresh cilantro
  • 2 tablespoons chopped chives
  • 2 green onions, thinly sliced


  • Preheat the oven to 375 degrees F. Remove the stem and outer leaves from the cauliflower gently, keeping the entire thing intact. Stir together the garlic powder, smoked paprika, salt and pepper.
  • Place the cauliflower in a large oven-safe (I like cast iron) skillet and drizzle on the olive oil. Rub it all over so each bit it coated. Sprinkle on the spices so they are evenly dispersed. Cover the cauliflower and top of the pan with aluminum foil. Roast for 30 minutes.
  • After 30 minutes, remove the foil and roast for 1 more hour, or until tender.
  • Remove the cauliflower from the oven and drizzle all over with the buffalo sauce. Sprinkle on the cheese, then cilantro, chives and green onions.
  • Slice and serve!

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