Buffalo Cauliflower Wings

Appetizer · Snacks

Buffalo Cauliflower Wings

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
4 people

Bring it to the table

About this recipe.

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ⅔ Cup All-Purpose Flour (Leveled)
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  • 1 cauliflower (about 2 pounds, cut into large wing-sized florets)
  • prepared Buffalo wing sauce (for brushing before the final bake and again to serve)
  • ranch or blue cheese dressing (for dipping, optional)

The cooking plan

How to make Buffalo Cauliflower Wings.

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.

  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.

  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.

  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.

  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Buffalo Cauliflower Wings

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Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Snacks
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅔ Cup All-Purpose Flour Leveled
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  •  
    1 cauliflower about 2 pounds, cut into large wing-sized florets
  •  
    prepared Buffalo wing sauce for brushing before the final bake and again to serve
  •  
    ranch or blue cheese dressing for dipping, optional

Equipment

1 Large mixing bowl (for coating the cauliflower in batter and tossing with sauce.)
1 Small bowl (for preparing the batter or buffalo sauce separately.)
1 Whisk or fork (to mix batter ingredients until smooth.)
1 Measuring cups & spoons ( for accuracy in flour, spices, and liquids.)
1 Cutting board (for chopping cauliflower into florets.)
Chef's knife
1 Sharp chef’s knife (to cut through the cauliflower cleanly and safely)
1 Tongs ( for flipping the wings or tossing them in sauce without breaking them.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.
  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.
    ⅔ Cup All-Purpose Flour, ¼ Cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, ½ tsp Sea Salt, ¾ Cup water
  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.
    1 cauliflower
  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.
  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Notes

Use large florets so the cauliflower does not overcook before the coating sets. Leave space on both pans and let excess batter drip off before baking. Serve soon after baking for the best texture. Choose the heat level of your prepared Buffalo sauce to suit your taste. Check sauce and dressing labels if you need to avoid dairy or other allergens. No air-fryer or flour-substitution method has been verified for this version.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Spinach Recipes

Spinach Recipes

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About Spinach

Spinach is a true nutritional powerhouse and a versatile ingredient that deserves a place in every kitchen. Here’s why it’s so good to use in your recipes:  

Nutritional Benefits:

  • Vitamins and Minerals: Spinach is packed with vitamins A, C, and K, as well as folate, iron, and magnesium. It’s a nutritional superstar that can boost your overall health.
  • Antioxidants: Spinach is rich in antioxidants, which help protect your cells from damage and may reduce the risk of chronic diseases.
  • Low in Calories: It’s naturally low in calories and fat, making it a healthy addition to any diet. 
     

Culinary Versatility:

  • Salads: Spinach adds a fresh and slightly sweet flavor to salads. Its tender leaves are a great base for a variety of toppings.  
  • Smoothies: Blend spinach into smoothies for a nutritional boost without a strong flavor. It’s a great way to sneak in extra greens.  
  • Side Dishes: Sautéed spinach with garlic and lemon juice is a classic side dish that’s quick and easy to make.   
  • Soups and Stews: Add spinach to soups and stews for extra nutrients and a vibrant green color.  
  • Pasta Dishes: Spinach pairs well with pasta in dishes like lasagna, ravioli filling, or simply tossed with garlic and oil. 
  • Egg Dishes: Add spinach to omelets, frittatas, and quiches for a healthy and flavorful boost.  
  • Casseroles: Spinach is a great addition to casseroles, adding both flavor and nutrition.  
     

Cooking Tips:

  • Don’t Overcook: Spinach wilts quickly, so cook it just until tender to prevent it from becoming mushy.  
  • Pair with Strong Flavors: Spinach has a mild flavor, so it pairs well with stronger ingredients like garlic, lemon juice, cheese, and spices.
  • Raw or Cooked: Enjoy spinach raw in salads or cooked in a variety of dishes.  

Whether you’re looking to boost your nutrient intake or add a fresh and flavorful element to your meals, spinach is a versatile and delicious ingredient that deserves a place in your kitchen.

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Coconut Curry Salmon

Dinner · Seafood Mains

Coconut Curry Salmon

Salmon fillets meet a coconut milk sauce with red curry paste, shallot, garlic, and ginger. Serve with cooked rice, lime wedges, and cilantro to catch the sauce.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 oz Salmon filets (raw; four 4-ounce portions, thawed if frozen and pin bones removed)
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1 Tbsp Vegetable oil
  • 1 Shallot (thinly sliced)
  • 1 Tbsp Red curry paste
  • 2 Cloves Garlic (minced)
  • 1 tsp Ginger, Fresh (minced)
  • 14 oz Coconut milk (canned, unsweetened; full-fat preferred)
  • 1 Tbsp Sriracha
  • 1 Tbsp Fish sauce
  • Rice (cooked, for serving; as needed)
  • 1 Lime (Cut into wedges)
  • Fresh Cilantro (chopped, for serving; to taste)

Jump to Recipe

Warm the cooked fish gently

Cook the salmon to its thermometer endpoint, then set it aside while the sauce simmers. Return it briefly to warm through so it stays in intact portions.

Adapted from Makinze Gore at Delish.

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The cooking plan

How to make Coconut Curry Salmon.

  1. Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.

  2. In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.

  3. Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.

  4. Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Coconut Curry Salmon

No ratings yet
Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Southeast Asian, Thai
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    16 oz Salmon filets raw; four 4-ounce portions, thawed if frozen and pin bones removed
  • Kosher Salt to taste
  • Ground Black Pepper to taste
  • 1 Tbsp Vegetable oil
  • 1 Shallot thinly sliced
  •  
    1 Tbsp Red curry paste
  • 2 Cloves Garlic minced
  •  
    1 tsp Ginger, Fresh minced
  •  
    14 oz Coconut milk canned, unsweetened; full-fat preferred
  • 1 Tbsp Sriracha
  •  
    1 Tbsp Fish sauce
  •  
    Rice cooked, for serving; as needed
  • 1 Lime Cut into wedges
  • Fresh Cilantro chopped, for serving; to taste

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.
  2. In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.
  3. Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.
  4. Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.

Notes

The original 16 ounces of salmon and sauce ingredient amounts are retained. Yield is an estimate of four modest servings with rice. Rice cooking time is not included. Curry paste and fish sauce vary in salt and heat, so season the fish lightly. Times are estimates; use the thermometer endpoint for the fish. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Sopa de Lima

Dinner · Meat & Poultry Mains

Sopa de Lima

Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes (diced)
  • 1 Large Yellow Onion (fine dice)
  • 1 Anaheim pepper (stemmed, seeded, and diced)
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt (or less to taste, depending on broth)
  • 3 Cloves Garlic (minced)
  • 2 lb Chicken Breast (raw, boneless and skinless)
  • 8 Cups Chicken Broth (low-sodium)
  • ½ Cup Lime Juice (fresh squeezed)

For Topping

  • Crispy tortilla strips (prepared or store-bought, to taste)
  • 1 Avocado (diced)

Jump to Recipe

Finish with fresh lime

Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.

Adapted from Isabel Orozco-Moore at Isabel Eats.

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The cooking plan

How to make Sopa de Lima.

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.

  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.

  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.

  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.

  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sopa de Lima

No ratings yet
A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes diced
  • 1 Large Yellow Onion fine dice
  •  
    1 Anaheim pepper stemmed, seeded, and diced
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt or less to taste, depending on broth
  • 3 Cloves Garlic minced
  • 2 lb Chicken Breast raw, boneless and skinless
  • 8 Cups Chicken Broth low-sodium
  • ½ Cup Lime Juice fresh squeezed
For Topping
  •  
    Crispy tortilla strips prepared or store-bought, to taste
  • 1 Avocado diced

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Notes

The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.