California Pizza Kitchen Buffalo Cauliflower Recipe
This buffalo cauliflower is crispy, tangy, and has just the right amount of heat!For you'll want to space the pieces out on the baking sheet. If they’re too close, the moisture gets trapped, and they steam instead of crisping up.Buffalo sauce needs to go on at the right time. If the cauliflower is too hot, the sauce soaks in too fast, and the crunch disappears. If it's too cool, the coating doesn’t grip as well.I like to finish it with a light broil after tossing in the sauce. A few extra minutes in the oven helps everything set, so it stays crispy longer!
Ingredients
- 1 head Cauliflower cut into florets
- 1.5 cups Sriracha Sauce
- 1.5 oz Soy Sauce
- 1.5 oz Lime Juice fresh
- 4 tbsp Butter cut into small cubes
Instructions
- Boil cauliflower florets for about 4 minutes until they are fork tender.
- Drain and set them aside to allow cooling or pop them in the fridge for faster results.
- In a medium saucepan over low heat, combine Sriracha, soy sauce, and lime juice.
- Add the butter cubes to the sauce mix and keep stirring until fully combined.
- Gently toss the cooked cauliflower florets in the prepared sauce, making sure each piece is well-coated.
- Serve while hot, maybe with a side of blue cheese or ranch dressing for dipping!
Liked This Recipe?Check Out All The Others We Have ➜