Buffalo Roasted Cauliflower with Garlic Labneh
Bold, spicy, and wildly addictive—this buffalo roasted cauliflower is crispy-edged and drenched in buttery hot sauce. Paired with cool, creamy garlic labneh, it’s a flavor bomb that’s perfect as a snack, side, or plant-powered main.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 1x
Ingredients
2 large heads cauliflower, cut into medium florets
2 tablespoons olive oil
1 cup Frank’s RedHot Sauce (plus more for serving)
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Garlic labneh, for serving (store-bought or homemade)
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
In a bowl, toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on baking sheet.
Roast for 25–30 minutes until golden and crisp at edges.
Meanwhile, whisk together Frank’s RedHot, melted butter, lemon juice, and garlic powder.
Remove cauliflower from oven, toss with buffalo sauce, and return to oven for 5–10 minutes.
Serve hot with garlic labneh and an extra drizzle of hot sauce if desired.
Nutrition
- Calories: 210 kcal
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g