Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

If you love chocolate desserts like we do, be sure to try these Moist Chocolate Cupcakes, Death by Chocolate Cheesecake, or Chocolate Meringue Cookies!

Chocolate Torte

We are obsessed with this classic chocolate torte that manages to be both elegant and rustic at the same time. Maybe it’s the dense, almost fudgy interior of or the crackly, delicate top that is dusted with cocoa powder, but there is just something about this dessert that defies all my ability to resist temptation.

If you really want to dress it up for a special occasion, you can serve it with a simple raspberry coulis drizzled on top or around the plate to make it extra fancy. Or just a dollop of barely sweetened whipped cream is perfect to offset the rich sweetness of this chocolate torte.

This chocolate torte is perfect for Valentine’s Day or a fancy dinner party when you want something to impress without needing to work too hard.

How to Make a Chocolate Torte:

1. Preheat the oven to 350 degrees F and prep a 9-inch springform pan by buttering it and dusting with cocoa powder. This will help the chocolate torte release more easily when it is done baking, without leaving an unsightly flour residue.


2. Melt chocolate and butter together until smooth. This can be done in a double boiler or the microwave using 30 second bursts of heat and stirring between each interval.


3. Beat the eggs and sugar together using an electric mixer for 6 minutes until pale and light. It’s important to beat them until the color starts to change because this is what actually leavens the chocolate torte. It also helps create the light, crackly surface on top.


4. Gently combine the melted chocolate with the eggs and sugar. Be careful not to overmix because you don’t want to deflate the lightness of the eggs too much. It’s easiest to add the chocolate in two batches and stir by hand. Pour the batter into the prepared springform pan.


5. Bake until just set. It takes 30-35 minutes for the chocolate torte to bake. Start checking around 30 minutes. The torte will be puffy and the center should just barely jiggle. The top of the torte should be matte instead of glossy. You can also test with a toothpick to see if it comes out with just a few crumbs attached.


6. Cool completely. Leave the torte in the pan to cool for at least an hour, then run a sharp knife around the edge to be sure it is loose before detaching the rim of the springform pan. You can serve the chocolate torte at room temperature, or chill and serve it cold.

What makes a torte a torte?

A torte is very similar to a cake, except that it is usually made with little to no flour and served unfrosted with just whipped cream, berries, or possibly a glaze as an accompaniment. Tortes are also generally shorter than cakes because they don’t have the same structure of flour to help them rise higher while baking like a cake.

I think of chocolate torte as being somewhere between the realm of cake meets brownie meets truffle cheesecake. It has elements of all three, but is really it’s own thing entirely.

How do I know when a torte is cooked?

The most difficult part about baking a chocolate torte is knowing when it is done. If you overcook your chocolate torte, it can turn out dry.

The best way to tell if the torte is cooked through is to judge by it’s appearance. The center should jiggle ever so slightly and the top of the torte will look matte instead of glossy.

You can also insert a toothpick to see if it comes out with only a few crumbs.

How to store leftover chocolate torte:

If you need to make this dessert in advance or have leftover chocolate torte, wrap it in plastic wrap and keep it in the fridge for up to 5 days.

You can freeze a chocolate torte by first letting it cool completely, then wrapping it in plastic wrap and sealing it in an airtight container. Freeze it for up to 3 months. Thaw overnight in the fridge before serving.

More Desserts Like This:

• Easy Creme Brûlée


• Chocolate Lava Cake


• Marble Bundt Cake


• Strawberry Tart


• No-Bake Chocolate Eclair Dessert

Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

• 3/4 cup unsalted butter, cut into small pieces ((12 tablespoons))


• 12 ounces bittersweet or semisweet chocolate, chopped


• 6 eggs, room temperature


• 3/4 cup granulated sugar


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• Unsweetened cocoa powder, for dusting


• Sweetened whipped cream


• Fresh berries

1. 
   

   Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch springform pan, then dust with cocoa powder to help the cake release after baking.

   
   


2. 
   

   In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.

   
   


3. 
   

   Meanwhile, combine the eggs, sugar, and salt in a large bowl. Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until thick and a pale yellow color.

   
   


4. 
   

   Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared springform pan.

   
   


5. 
   

   Bake for 30-35 minutes, just until the center barely jiggles and the top is no longer shiny. A toothpick inserted into the center of the cake should come out clean with only a few crumbs.

   
   


6. 
   

   Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the springform ring. Dust the cake with cocoa powder or powdered sugar and serve with sweetened whipped cream and fresh berries.

   
   

• You can serve this with a berry sauce or chocolate ganache for an even more elaborate finish.

Recipe adapted from The Food Network.

Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

If you love chocolate desserts like we do, be sure to try these Moist Chocolate Cupcakes, Death by Chocolate Cheesecake, or Chocolate Meringue Cookies!

Chocolate Torte

We are obsessed with this classic chocolate torte that manages to be both elegant and rustic at the same time. Maybe it’s the dense, almost fudgy interior of or the crackly, delicate top that is dusted with cocoa powder, but there is just something about this dessert that defies all my ability to resist temptation.

If you really want to dress it up for a special occasion, you can serve it with a simple raspberry coulis drizzled on top or around the plate to make it extra fancy. Or just a dollop of barely sweetened whipped cream is perfect to offset the rich sweetness of this chocolate torte.

This chocolate torte is perfect for Valentine’s Day or a fancy dinner party when you want something to impress without needing to work too hard.

How to Make a Chocolate Torte:

1. Preheat the oven to 350 degrees F and prep a 9-inch springform pan by buttering it and dusting with cocoa powder. This will help the chocolate torte release more easily when it is done baking, without leaving an unsightly flour residue.
2. Melt chocolate and butter together until smooth. This can be done in a double boiler or the microwave using 30 second bursts of heat and stirring between each interval.
3. Beat the eggs and sugar together using an electric mixer for 6 minutes until pale and light. It’s important to beat them until the color starts to change because this is what actually leavens the chocolate torte. It also helps create the light, crackly surface on top.
4. Gently combine the melted chocolate with the eggs and sugar. Be careful not to overmix because you don’t want to deflate the lightness of the eggs too much. It’s easiest to add the chocolate in two batches and stir by hand. Pour the batter into the prepared springform pan.
5. Bake until just set. It takes 30-35 minutes for the chocolate torte to bake. Start checking around 30 minutes. The torte will be puffy and the center should just barely jiggle. The top of the torte should be matte instead of glossy. You can also test with a toothpick to see if it comes out with just a few crumbs attached.
6. Cool completely. Leave the torte in the pan to cool for at least an hour, then run a sharp knife around the edge to be sure it is loose before detaching the rim of the springform pan. You can serve the chocolate torte at room temperature, or chill and serve it cold.

What makes a torte a torte?

A torte is very similar to a cake, except that it is usually made with little to no flour and served unfrosted with just whipped cream, berries, or possibly a glaze as an accompaniment. Tortes are also generally shorter than cakes because they don’t have the same structure of flour to help them rise higher while baking like a cake.

I think of chocolate torte as being somewhere between the realm of cake meets brownie meets truffle cheesecake. It has elements of all three, but is really it’s own thing entirely.

How do I know when a torte is cooked?

The most difficult part about baking a chocolate torte is knowing when it is done. If you overcook your chocolate torte, it can turn out dry.

The best way to tell if the torte is cooked through is to judge by it’s appearance. The center should jiggle ever so slightly and the top of the torte will look matte instead of glossy.

You can also insert a toothpick to see if it comes out with only a few crumbs.

How to store leftover chocolate torte:

If you need to make this dessert in advance or have leftover chocolate torte, wrap it in plastic wrap and keep it in the fridge for up to 5 days.

You can freeze a chocolate torte by first letting it cool completely, then wrapping it in plastic wrap and sealing it in an airtight container. Freeze it for up to 3 months. Thaw overnight in the fridge before serving.

More Desserts Like This:

• Easy Creme Brûlée
• Chocolate Lava Cake
• Marble Bundt Cake
• Strawberry Tart
• No-Bake Chocolate Eclair Dessert

Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

• 3/4 cup unsalted butter, cut into small pieces ((12 tablespoons))
• 12 ounces bittersweet or semisweet chocolate, chopped
• 6 eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder, for dusting
• Sweetened whipped cream
• Fresh berries

1. Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch springform pan, then dust with cocoa powder to help the cake release after baking.

2. In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.

3. Meanwhile, combine the eggs, sugar, and salt in a large bowl. Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until thick and a pale yellow color.

4. Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared springform pan.

5. Bake for 30-35 minutes, just until the center barely jiggles and the top is no longer shiny. A toothpick inserted into the center of the cake should come out clean with only a few crumbs.

6. Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the springform ring. Dust the cake with cocoa powder or powdered sugar and serve with sweetened whipped cream and fresh berries.

• You can serve this with a berry sauce or chocolate ganache for an even more elaborate finish.

Recipe adapted from The Food Network.

The Best Vanilla Cupcakes

Easy Vanilla Cupcakes with vanilla frosting are such a classic treat for birthdays and perfect for any celebratory occasions. These moist cupcakes with their creamy crown of frosting will surely bring a smile to your face!

Cakes are the best way to celebrate or even just to end a meal! If you need some ideas to make your celebration perfect, try this Red Velvet Cake Recipe, this Perfect Tres Leche Cake, or this Homemade Strawberry Cake.

Vanilla Cupcakes

Vanilla cupcakes with vanilla frosting is a simple and classic flavor combo. You can add festive sprinkles to these cupcakes, tailored to the occasion you’re celebrating.

What you need to make this vanilla cupcake recipe

For the cupcakes

• Flour – I typically use all-purpose flour for all of my recipes but you can use cake flour as well.


• Granulated sugar to sweeten.


• Kosher salt – we cook with Kosher salt, so that’s what I usually have in my kitchen. If you’re using table salt, reduce the amount by half.


• Baking powder and baking soda for leavening.


• Sour cream is one of our liquid ingredients. You can also substitute with yogurt.


• Vegetable oil keeps the cupcakes moist. Canola oil will also work. Olive oil could work but I don’t recommend it, since it imparts a pretty strong flavor which could overpower the vanilla.


• Just 1 egg to bind everything together.


• Pure vanilla extract – be sure to use pure vanilla extract since this is the main flavor of the cupcakes. You could also use a whole vanilla bean in place of the vanilla extract.

For the frosting

• Unsalted butter – always use unsalted so you can control the amount of salt going into the recipe.


• Cream – some buttercream frosting recipes call for milk but I like cream for its richness.


• Powdered sugar – we use powdered sugar here for a smooth and creamy frosting without any sugar crystals.


• Pure vanilla extract – again, be sure to use pure vanilla extract for the best flavor or use real vanilla bean.


• Salt – just a little bit cuts through the sweetness and gives the frosting another flavor dimension, but not too much that it becomes salty.

How to make vanilla cupcakes with vanilla buttercream

The cupcake batter

1. Beat together the wet ingredients, then fold in the dry ingredients to form the batter.


2. Divide the cupcake batter using a large ice cream scoop.


3. Bake until a toothpick inserted in the center comes out clean with just a few crumbs attached.

The buttercream frosting

Vanilla buttercream frosting is a classic on vanilla cupcakes. This particular frosting is super easy to make. Just put all the ingredients into your stand mixer bowl and beat until white and fluffy.

Another classic frosting that is also perfect on these vanilla cupcakes is a chocolate Swiss meringue buttercream, a little bit more involved to make, but so delicious!

Other tips for the best vanilla cupcakes

• Sift your flour to get rid of any big lumps for a smooth cake batter.


• This cupcake batter is quite thick, so fold with a spatula instead of mixing with a whisk.


• Always use pure vanilla extract or whole vanilla bean for the best vanilla flavor.

Storing vanilla cupcakes

These cupcakes are best served the same day you make them. They can be kept on the counter top at room temperature for the day. But since they have buttercream frosting, it is best to keep them somewhere dry and cool.

Leftovers should be stored in the refrigerator in an airtight container. Or if you are making them a day or two ahead of time, keep them refrigerated. Take them out of the fridge about 15 minutes before you plan to serve to let the buttercream soften.

Unique cupcake recipes you’ll love!

• Cappuccino & Chocolate Cupcakes


• Cinnamon Roll Cupcakes


• Churro Cupcakes


• Monster Cookie Dough Cupcakes


• Pina Colada Cupcakes

Vanilla Cupcakes

Easy Vanilla Cupcakes with vanilla frosting are such a classic treat for birthdays and perfect for any celebratory occasions. These moist cupcakes with their creamy crown of frosting will surely bring a smile to your face!

Cupcakes

• 1 1/2 cup all-purpose flour


• 3/4 cup granulated sugar


• 1/4 teaspoon kosher salt


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 3/4 cup sour cream (room temperature)


• 1/2 cup vegetable oil


• 1 large egg (room temperature)


• 1 tablespoon pure vanilla extract

Frosting

• 12 oz unsalted butter (3 sticks, room temperature)


• 1 ½ cup powdered sugar


• 6 tablespoon heavy whipping cream


• 1 ½ teaspoon pure vanilla extract


• A big pinch of salt

Make the cupcakes

1. Preheat oven to 350°F and line a muffin pan with cupcake liners and set aside.


2. In a small mixing bowl, sift together flour, sugar, salt, baking powder and baking soda. Stir with a whisk to distribute evenly. Set aside.


3. Add sour cream, vegetable oil, egg, and vanilla extract to a medium bowl. Beat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined.


4. Use a large ice cream scoop to divide batter evenly into 12 cupcake cavities.


5. Bake in the middle oven rack for 16-17 minutes until a toothpick inserted in the middle of a cupcake comes out clean with just a few crumbs attached. Remove from the oven and allow to cool to the touch, remove cupcakes from the pan and allow to cool completely on a wire rack.

Make the frosting

1. Add butter, powdered sugar, cream, vanilla and salt to the stand mixer bowl. Stir to incorporate all the ingredients, then turn the mixer on high speed and beat until the frosting is white and fluffy, about 10-15 minutes.

Assemble the cupcakes

1. Add a piping tip of your choice to a pastry bag, fill bag with frosting, and pipe frosting on top of the cooled cupcakes.


2. Garnish with sprinkles if desired.

The Best Vanilla Cupcakes

Easy Vanilla Cupcakes with vanilla frosting are such a classic treat for birthdays and perfect for any celebratory occasions. These moist cupcakes with their creamy crown of frosting will surely bring a smile to your face!

Cakes are the best way to celebrate or even just to end a meal! If you need some ideas to make your celebration perfect, try this Red Velvet Cake Recipe, this Perfect Tres Leche Cake, or this Homemade Strawberry Cake.

Vanilla Cupcakes

Vanilla cupcakes with vanilla frosting is a simple and classic flavor combo. You can add festive sprinkles to these cupcakes, tailored to the occasion you’re celebrating.

What you need to make this vanilla cupcake recipe

For the cupcakes

• Flour – I typically use all-purpose flour for all of my recipes but you can use cake flour as well.
• Granulated sugar to sweeten.
• Kosher salt – we cook with Kosher salt, so that’s what I usually have in my kitchen. If you’re using table salt, reduce the amount by half.
• Baking powder and baking soda for leavening.
• Sour cream is one of our liquid ingredients. You can also substitute with yogurt.
• Vegetable oil keeps the cupcakes moist. Canola oil will also work. Olive oil could work but I don’t recommend it, since it imparts a pretty strong flavor which could overpower the vanilla.
• Just 1 egg to bind everything together.
• Pure vanilla extract – be sure to use pure vanilla extract since this is the main flavor of the cupcakes. You could also use a whole vanilla bean in place of the vanilla extract.

For the frosting

• Unsalted butter – always use unsalted so you can control the amount of salt going into the recipe.
• Cream – some buttercream frosting recipes call for milk but I like cream for its richness.
• Powdered sugar – we use powdered sugar here for a smooth and creamy frosting without any sugar crystals.
• Pure vanilla extract – again, be sure to use pure vanilla extract for the best flavor or use real vanilla bean.
• Salt – just a little bit cuts through the sweetness and gives the frosting another flavor dimension, but not too much that it becomes salty.

How to make vanilla cupcakes with vanilla buttercream

The cupcake batter

1. Beat together the wet ingredients, then fold in the dry ingredients to form the batter.
2. Divide the cupcake batter using a large ice cream scoop.
3. Bake until a toothpick inserted in the center comes out clean with just a few crumbs attached.

The buttercream frosting

Vanilla buttercream frosting is a classic on vanilla cupcakes. This particular frosting is super easy to make. Just put all the ingredients into your stand mixer bowl and beat until white and fluffy.

Another classic frosting that is also perfect on these vanilla cupcakes is a chocolate Swiss meringue buttercream, a little bit more involved to make, but so delicious!

Other tips for the best vanilla cupcakes

• Sift your flour to get rid of any big lumps for a smooth cake batter.
• This cupcake batter is quite thick, so fold with a spatula instead of mixing with a whisk.
• Always use pure vanilla extract or whole vanilla bean for the best vanilla flavor.

Storing vanilla cupcakes

These cupcakes are best served the same day you make them. They can be kept on the counter top at room temperature for the day. But since they have buttercream frosting, it is best to keep them somewhere dry and cool.

Leftovers should be stored in the refrigerator in an airtight container. Or if you are making them a day or two ahead of time, keep them refrigerated. Take them out of the fridge about 15 minutes before you plan to serve to let the buttercream soften.

Unique cupcake recipes you’ll love!

• Cappuccino & Chocolate Cupcakes
• Cinnamon Roll Cupcakes
• Churro Cupcakes
• Monster Cookie Dough Cupcakes
• Pina Colada Cupcakes

Vanilla Cupcakes

Easy Vanilla Cupcakes with vanilla frosting are such a classic treat for birthdays and perfect for any celebratory occasions. These moist cupcakes with their creamy crown of frosting will surely bring a smile to your face!

Cupcakes

• 1 1/2 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sour cream (room temperature)
• 1/2 cup vegetable oil
• 1 large egg (room temperature)
• 1 tablespoon pure vanilla extract

Frosting

• 12 oz unsalted butter (3 sticks, room temperature)
• 1 ½ cup powdered sugar
• 6 tablespoon heavy whipping cream
• 1 ½ teaspoon pure vanilla extract
• A big pinch of salt

Make the cupcakes

1. Preheat oven to 350°F and line a muffin pan with cupcake liners and set aside.
2. In a small mixing bowl, sift together flour, sugar, salt, baking powder and baking soda. Stir with a whisk to distribute evenly. Set aside.
3. Add sour cream, vegetable oil, egg, and vanilla extract to a medium bowl. Beat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined.
4. Use a large ice cream scoop to divide batter evenly into 12 cupcake cavities.
5. Bake in the middle oven rack for 16-17 minutes until a toothpick inserted in the middle of a cupcake comes out clean with just a few crumbs attached. Remove from the oven and allow to cool to the touch, remove cupcakes from the pan and allow to cool completely on a wire rack.

Make the frosting

1. Add butter, powdered sugar, cream, vanilla and salt to the stand mixer bowl. Stir to incorporate all the ingredients, then turn the mixer on high speed and beat until the frosting is white and fluffy, about 10-15 minutes.

Assemble the cupcakes

1. Add a piping tip of your choice to a pastry bag, fill bag with frosting, and pipe frosting on top of the cooled cupcakes.
2. Garnish with sprinkles if desired.

Buffalo Cauliflower

Baked Buffalo Cauliflower takes all your favorite things about buffalo chicken wings – the crispy exterior, soft interior, and tangy, spicy buffalo taste – and turns them into a healthier option you don’t have to feel guilty about eating. Super easy and so good!

If you’re in love with all things buffalo, don’t forget to check out this Buffalo Chicken Dip, these Stick Honey Buffalo Wings, or these easy Buffalo Chicken Pinwheels.

Buffalo Cauliflower

I was never a buffalo chicken fan until met my husband. I sort of stuck my nose up at the thought, and when he made me try them for the first time I was hooked. The only thing I don’t like about them? The fact that they’re not exactly the healthiest for you. I’ve made various lighter versions of buffalo chicken, but today’s Buffalo Cauliflower really takes the cake!

This has all of my favorite aspects of a buffalo chicken wing – the tangy, spicy buffalo sauce and the ultra-crispy exterior — but transforms it into vegetable form.

Buffalo cauliflower is a great way to get your veggies in while still feeling like you’re indulging. And if you serve buffalo cauliflower with carrots and celery, well now you’ve really upped your veggie game.

Ingredients in Buffalo Cauliflower

• Cauliflower. Of course, buffalo cauliflower starts with cauliflower. You can either buy a whole head of cauliflower and break it up yourself, or buy pre-packaged cauliflower florets. A 12-ounce package should do.
• Flour. To mimic the crispy exterior of buffalo chicken wings, you want to coat the cauliflower in a batter of sorts. You could go about it a few different ways, but I like to dredge the cauliflower in a wet batter that’s flour-based and then coat the cauliflower in breadcrumbs.
• Spices. I used the same spice blend I use with my classic buffalo chicken wings. It’s a combination of paprika, salt, black pepper, garlic powder, onion powder and onion powder.
• Milk. This is part of the wet base of the batter. Use any kind of milk you have on hand.
• Water. The second part of the wet base. I find using all milk can be a bit heavy, so water is used to thin it out a little.
• Panko breadcrumbs. Panko breadcrumbs are essential to achieving a super crispy exterior. They’re light, airy, and irresistibly crispy,

The sauce

• Hot sauce. Frank’s hot sauce is something I never stray from. It has the perfect balance of tangy, salty, and spicy. It’s perfect.
• Lemon juice. Lemon juice adds a little bit of acid and citrusy flavor I love. Don’t leave it out!
• Butter. A little bit of butter goes a long way in achieving a velvety sauce.

How to make Buffalo Cauliflower

Making buffalo cauliflower takes a few steps, but they’re all very quick and easy. Here’s how it goes:

1. Make the batter. Add the flour and spices to a medium bowl. Slowly whisk in milk and water. Season to taste with salt and pepper.
2. Dredge the cauliflower. Working in batches use tongs to coat the cauliflower in the batter. Use a slotted spoon to drain any excess batter from the cauliflower. Transfer the cauliflower to a large zip lock bag filled with the panko breadcrumbs.
3. Coat the cauliflower in breadcrumbs. After adding the cauliflower to the ziplock bag, close it and shake until the florets are evenly coated. Use the tongs to transfer the cauliflower to a large baking sheet. Repeat the previous steps until all cauliflower are coated.
4. Bake. Place in the oven and bake at 425-degrees until the buffalo cauliflower is golden brown and crispy, about 25-30 minutes.
5. Toss in sauce. While the buffalo cauliflower bake, make the sauce. Use the same bowl (washed) used to toss the cauliflower in to make the sauce. Add hot sauce, butter, and lemon juice to the bowl. Place in the microwave for 30-second increments until butter is melted. Whisk and set aside.
6. Once the cauliflower is crispy, add to the bowl with the sauce. Gently toss the cauliflower in sauce and transfer to a platter. Serve with your favorite crudités and dips.

Can I make Buffalo Cauliflower in advance?

Unfortunately no. Buffalo cauliflower is best served right away.The crispy exterior will lose it’s crunch if you make it too far in advance. You can, however, prep the batter and sauce before to make the process super quick and easy,.

Do I need to use panko breadcrumbs?

Yes! Panko is what make this baked buffalo cauliflower so crispy!

Substitutions and Tips and Tricks for Recipe Success

• Our favorite hot sauce is Frank’s, but use whatever your favorite is.
• Be sure to line your baking sheet with foil so the buffalo cauliflower gets nice and crispy.
• If the buffalo cauliflower gets too brown, flip halfway through cooking

What to serve with Buffalo Cauliflower

• This Cilantro Ranch would be the perfect dipping sauce!
• These Bacon Ranch Pinwheels would be the perfect finger food to add in to the mix
• Complete the meal with these cheesy mozzarella sticks!

Buffalo Cauliflower

Buffalo Cauliflower takes all your favorite things about buffalo chicken wings – the crispy exterior, soft interior, and tangy, spicy buffalo taste – and turns them into a healthier option you don't have to feel guilty about eating. Super easy and so good!

• 1 medium head cauliflower, cut into florets
• 1/2 cup flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1 cup water
• 1/2 cup milk
• 1 cup panko bread crumbs
• 1/2 lemon, juiced
• 1 tbsp butter
• 1/2 cup hot sauce

1. Preheat oven to 425 degrees. Line a large baking sheet with foil. 

2. Whisk flour and spices together in a large bowl. Slowly whisk in water and milk. Add panko breadcrumbs to a large zip lock baggie. 

3. Working in batches, toss the cauliflower with the batter. Don't overcrowd. I did this in about four bathes. Use a slotted spoon to let all the excess batter drip off. Transfer to the baggie with the panko. Seal and shake until cauliflower are coated. Transfer to the prepared baking sheet. Repeat with remaining cauliflower. 

4. Bake in the oven until crispy and golden brown, about 25 minutes. 

5. While the cauliflower cooks, add the hot sauce, lemon juice, and butter to a medium bowl. ( I use the same bowl from earlier, just washed out.) Microwave in 30-second increments until the butter is melted. Whisk to combine. 

6. When the cauliflower is brown and crispy, transfer to the sauce. Toss until coated. Serve immediately.