Go Back

2. Buffalo Cauliflower Sheet Pan Dinner

If your family loves buffalo wings, they're going to go crazy for this vegetarian-friendly version! The cauliflower gets crispy and tangy, and paired with roasted chickpeas and veggies, it's a complete meal that even your pickiest eater might surprise you by loving. Don't skip the ranch drizzle—it's everything!
Print Recipe
Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 1 can 15 oz chickpeas, drained and patted dry
  • 3 cups Brussels sprouts halved
  • ½ cup buffalo sauce Frank's RedHot recommended
  • 3 tablespoons olive oil
  • 1 tablespoon melted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • Ranch or blue cheese dressing for drizzling
  • Celery sticks and sliced green onions for serving

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper or spray with cooking spray.
  2. In a large bowl, mix buffalo sauce and melted butter together. Add cauliflower florets and toss to coat completely.
  3. In a separate bowl, toss chickpeas and Brussels sprouts with olive oil, garlic powder, and salt.
  4. Arrange buffalo cauliflower, chickpeas, and Brussels sprouts on the sheet pan in a single layer, keeping them slightly separated.
  5. Roast for 25-28 minutes, tossing everything halfway through, until cauliflower is tender and edges are crispy.
  6. Drizzle with ranch or blue cheese dressing, top with green onions, and serve with celery sticks on the side.