Ingredients
– 4 cups cauliflower florets Provides a neutral base that crisps up like wings, low in carbs and high in vitamin C.
– 2 cups broccoli florets Adds earthy flavor and extra fiber, boosting nutrition without overpowering the dish.
– 2 tbsp oil (or 1 tbsp avocado oil) Helps achieve crispy edges during roasting or air frying.
– Salt and pepper to taste Seasons the veggies for balanced flavor.
– 4 tbsp butter (or 3 tbsp melted butter) Forms the base of the buffalo sauce for richness.
– ½ cup hot sauce Delivers the signature spicy kick; choose low-sodium for health.
– 1 tsp garlic powder (or ½ tsp for sauce, 1 tsp for ranch) Adds savory depth to both sauce and dip.
– 1 tsp Worcestershire sauce Enhances umami in the buffalo sauce.
– ½ cup Greek yogurt (or sour cream) Creates creamy ranch base, high in protein.
– ¼ cup mayo Adds tang and smoothness to the ranch dressing.
– 1 tbsp lemon juice Brightens the ranch with acidity.
– 1 tsp onion powder Complements garlic for ranch authenticity.
– 2 tbsp chopped dill Fresh herb for cooling, herby ranch flavor.
– 2 tbsp chopped chives Provides mild onion note and color to the dip.
– Celery sticks (optional) Classic pairing for crunch and freshness.
Instructions
1-First Step: Preheat oven to 425°F or air fryer to 400°F. Wash and cut 4 cups cauliflower florets and 2 cups broccoli florets into bite-sized pieces. Pat dry with paper towels to remove moisture for maximum crispiness. Line a baking sheet with parchment paper.
2-Second Step: In a large bowl, toss florets with 2 tbsp oil (or 1 tbsp avocado oil), salt, and pepper until evenly coated. Spread in a single layer on the sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender. For air fryer, cook 12-15 minutes, shaking basket midway. Aim for charred edges.
3-Third Step: While veggies roast, prepare buffalo sauce. Melt 4 tbsp butter in a saucepan over low heat. Stir in ½ cup hot sauce, 1 tsp garlic powder, and 1 tsp Worcestershire sauce. Simmer 2-3 minutes until thickened slightly. Keep warm.
4-Fourth Step: Remove roasted veggies from oven. Immediately toss in buffalo sauce until fully coated. Return to sheet for 2-3 more minutes if desired for sauce to set, or serve as is for glossy finish.
5-Fifth Step: Make ranch dip. In a bowl, whisk ½ cup Greek yogurt, ¼ cup mayo, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp chopped dill, 2 tbsp chopped chives, salt, and pepper. Chill 10 minutes to meld flavors.
6-Final Step: Serve hot sauced veggies with chilled ranch dip and celery sticks. Garnish with extra chives. Total time: 35 minutes. Pairs well with yogurt-based desserts for a full spread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Don’t overcrowd the baking sheet – use two sheets if needed to ensure vegetables roast rather than steam
🔥 Adjust the buffalo sauce amount based on your spice preference – add more for extra heat or less for milder flavor
🧀 Let the vegetables cool for 2-3 minutes before adding the sauce – this helps the coating stick better without making the vegetables soggy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg