Appetizers, Baked, Vegetarian
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Buffalo cauliflower—feta, zaatar, yogurt dipping sauce

I never really cared for buffalo sauce until I moved back to the US. Enter these buffalo cauliflower bites.

I’ve always liked wings and I love tangy, tart, acidic flavors. I add lime to my lime Topo Chico or my grapefruit lacroix. I used to eat limes as a kid as they are. So when I was oddly craving buffalo anything I just surrendered to the craving and made it.

Here it is.

For the buffalo cauliflower

  • 1/2 cup of AP flour
  • 1/4 tsp baking soda
  • 1 tablespoon paprika
  • 2 teaspoon garlic powder
  • 1 tsp kosher salt
  • 2 teaspoons cayenne pepper (optional if you prefer more heat add more, I’m a mild vibe type of person)
  • 1/2 cup of water
  • 2 cups of fresh cauliflower florets (don’t use frozen… it’s gonna be a soggy mess sorry)
  • 1 cup of Franks RedHot sauce (set aside)


Preheat your oven to 450°F/232°C.

Mix together all of the ingredients, it should be a paste. Add the cauliflower and coat the cauli evenly with a rubber spatula. Make sure you coat each floret evenly.

It should look like this

Bake the cauli for 10-13 minutes, then flip them and bake them for 10-13 more minutes, for a total of about 25 minutes or until lightly brown and slightly crispy.

When they buffalo cauliflower is done, in a large bowl add the hot sauce and thin it out with a tablespoon of water. Add the buffalo cauliflower and toss them together evenly.

Feta, zaatar, yogurt dipping sauce

  • 1/4 cup plain yogurt (you can use greek but I like the tang of plain)
  • 1 tablespoon of zaatar
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 2-3 tablespoons of crumbled feta cheese (you can go wild with this)


Mix all the ingredients together until you have a creamy and delicious looking dipping sauce.

Serve with celery sticks! and that’s it! Want more? Check out this saucy recipe.

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