Buffalo Cauliflower Platter

Spice up your Super Bowl party with this easy and delicious gluten-free and vegetarian snack platter including Baked Buffalo Cauliflower, Crispy Buffalo Chickpeas, Carrots, Celery and a Vegan Ranch Dressing. And amazing mix of flavor and textures!

buffalo cauliflower platter gluten free #glutenfreerecipes www.healthygffamily.com
Buffalo Cauliflower Platter

Healthy noshing at its best and a total crowd pleaser!

Whether you’re in it for the game or just the food, every Super Bowl party needs a great spread!

And this Buffalo Cauliflower Platter is healthy noshing at its best!

Crispy, spicy and tangy Roasted Buffalo Cauliflower + Chickpeas, crunchy carrots & celery and a creamy Vegan Ranch Dressing for dipping.

Based on our fave Buffalo Cauliflower + Chickpea Tacos, this combo is DELISH and will be a total hit!

Bonus: this is super EASY to make, and can be entirely prepped ahead,

All you need: cauliflower, chickpeas, easy Buffalo sauce (a mix of hot sauce, butter and lemon juice), Extra Hot Sauce, easy Vegan ranch dressing (Easy Vegan Ranch Dressing Recipe adapted from Minimalist Baker), carrots and celery.

Let’s start with the Buffalo Cauliflower.

It couldn’t be easier or tastier!

All you need is cauliflower florets, a hot sauce (we used Frank’s), butter or dairy-free butter, some fresh lemon juice, a neutral oil such as grapeseed or avocado oil and some simple spices — garlic powder, salt and pepper.
buffalo cauliflower platter chickpeas gluten free #glutenfreerecipes www.healthygffamily.com
And it comes together quickly!

First you roast the cauliflower on very high heat (that’s why I’m not using parchment paper, rather roasting directly on the baking sheet– parchment paper can’t withstand the highest heat)

While the cauliflower roasts, you mix together the simple Buffalo sauce, then mix it with the roasted cauliflower and bake an additional 10 minutes to get extra crispy.

Same with the Chickpeas but even easier!

Roast 10 mins, mix with just hot sauce and roast another 10 minutes! They will be crispy and spicy!

buffalo cauliflower platter chickpeas gluten free #glutenfreerecipes www.healthygffamily.com

The result is crispy, spicy and tangy cauliflower bites and chickpeas which are delicious on their own.

If you recall the Buffalo Cauliflower + Chickpea Tacos, I found myself making the buffalo chickpeas over and over again because my husband and I love snacking on them and adding them to salads, which why we added them to this platter…. they’re TOO GOOD!

The Vegan Ranch is adapted from Minimalist Baker and is creamy and delicious!

It’s made with cashews (soaked in hot water), unsweetened almond milk, lemon juice, garlic, sea salt, black pepper, onion powder, apple cider vinegar, maple syrup, fresh minced dill, fresh minced parsley, fresh chives.

Vegan Ranch Dressing gluten free #glutenfreerecipes www.healthygffamily.com

The one key is to make sure you blend all the ingredients except the fresh herbs. Then add in the fresh herbs and stir together. If you blend them, your ranch dressing will have a green tint, which will be pretty and taste great but may not be what you’re expecting.

All the spicy goodness paired with the ranch dressing and crunchy  makes for an amazing combination of spicy and cooling flavors, creaminess and crunch that is super satisfying and delicious!

Hope you love it as much as we do!

buffalo cauliflower platter gluten free #glutenfreerecipes www.healthygffamily.com

For more great Super Bowl food ideas, check out our favorite Super Bowl party picks!

Scroll down for recipe and comment below if you try it.



Buffalo Cauliflower Platter
Prep time
Cook time
Total time
Spice up your Super Bowl party with this easy gluten-free and vegetarian snack plate! Crispy, spicy and tangy Baked Buffalo Cauliflower and Chickpeas, crunchy carrots and celery, plus a reamy Vegan Ranch Dressing for dipping. Healthy noshing at its best!
Recipe type: Super Bowl, Appetizers, Snacks, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6-8 servings
Buffalo Cauliflower
  • 1 head cauliflower, cut into 1½ inch florets (about 5-6 cups)
  • 2 tablespoons extra-virgin olive oil, avocado oil or neutral oil of choic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 6-7 tablespoons hot sauce, (we used Frank's Red Hot Original)
  • 3 tablespoon butter or dairy-free butter, melted
  • 3 tablespoon fresh lemon juice
Buffalo Chickpeas
  • 2 15.5 oz cans chickpeas, well rinsed, drained and dried
  • 1-2 tablespoons Avocado oil
  • kosher salt to taste
  • ½ cup Hot Sauce (we used Frank's Red Hot Original)
Vegan Ranch (recipe adapted from Minimalist Baker)
  • 1 cup raw cashews (soaked in hot water 30 minutes)
  • ⅔ cup unsweetened almond milk
  • 2 teaspoons lemon juice
  • 2 cloves garlic minced
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • just under ½ teaspoon onion powder
  • 1½ teaspoon apple cider vinegar
  • ½-1 teaspoon maple syrup
  • 1 Tablespoon fresh minced dill (optional)
  • 1 Tablespoon fresh minced parsley
  • 1 teaspoon fresh chives (optional)
Carrots, cut into sticks
Celery, cut into sticks
Buffalo Cauliflower
  1. Preheat oven to 450°F and line a large rimmed baking sheet with foil.
  2. In a large bowl, toss cauliflower with oil, salt, pepper and garlic powder in a large bowl. Place cauliflower in a single layer on prepared baking sheet and bake for 20 minutes until it's starting to soften and brown on the bottom.
  3. Meanwhile, while cauliflower bakes, combine hot sauce, butter and lemon juice in the large bowl. Pour hot sauce mixture over roasted cauliflower on the baking sheet and gently toss to cover. Bake an additional 10 minutes.
Buffalo Chickpeas
  1. Preheat over to 450 degrees F and line a baking sheet with foil.
  2. Toss chickpeas with a touch of oil, sprinkle with salt and spread in a single layer on the prepared baking sheet Bake for 10 minutes.
  3. Remove from oven, pour hot sauce over chickpeas, toss to cover chickpeas evenly with sauce. Then bake another 10 minutes.
Vegan Ranch Dressing (adapted from Minimalist Baker) (takes 35 minutes to make because of soaking cashews --can be made ahead)
  1. If you haven't already, soak cashews in very hot water for 30 minutes - 1 hour.
  2. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
  3. Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
  4. Add whichever herbs you are using and pulse several times to incorporate (you don’t want it fully puréed).
  5. Taste and adjust flavor, as needed.
  6. Use immediately at room temperature or make ahead and chill in the refrigerator. Note: It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
  7. Save extra dressing for dipping with vegetables or a salad.
  1. On a large plate or serving platter arrange Buffalo Cauliflower, Buffalo Chickpeas, carrots and celery with Ranch Dressing in the center for dipping.


buffalo cauliflower platter gluten free #glutenfreerecipes www.healthygffamily.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: