A favorite bar snack gets a healthy upgrade.


Credit: Victor Protasio

Recipe Summary

30 mins
45 mins

Wings and vegetarians don't mix. Hence buffalo cauliflower, a dish that has graced us with its presence on bar and restaurant menus nationwide. And for good reason; cauliflower is a heavenly vegetable that can soak up flavor like a boss. Here, cauliflower florets are roasted and then tossed with buffalo sauce spiked with just a touch of butter. But what really brings it home is the yogurt ranch that gets drizzled on top, taming the cauliflower's heat and adding freshness. Made with Greek yogurt and seasoned with onion powder, vinegar, and scallions, you'll be pouring it on more than just this craveable plate of buffalo cauliflower.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Toss cauliflower with oil and ¼ teaspoon salt on a large, rimmed baking sheet; spread in an even layer, cut sides down. Bake until golden brown on bottom, 15 to 20 minutes.

  • Meanwhile, heat buffalo sauce and butter in a small saucepan over medium, stirring occasionally, until butter is melted, 3 to 4 minutes. Season with pepper. Keep warm over low.

  • Place yogurt in a bowl; gradually stir in 3 to 5 tablespoons water until yogurt is smooth and reaches drizzling consistency. Stir in onion powder, vinegar, half of scallions, and remaining ¾ teaspoon salt.

  • Toss roasted cauliflower with 3 tablespoons buffalo-butter sauce on baking sheet and spread in an even layer. Return to oven for 5 minutes. Toss with remaining buffalo-butter sauce. Drizzle with some yogurt ranch; serve remaining yogurt ranch alongside. Top with remaining scallions.

Greek is the Word

Strained until it's thick and creamy, Greek yogurt has more protein than the traditional version and is just as packed with probiotics—those good bacteria that aid digestion and bolster the immune system. For maximum richness, we prefer the whole-milk option (sometimes marked 5 percent).