Cameron Diaz’s Crispy, Spicy Buffalo Cauliflower Is So Good, You Won’t Even Miss the Chicken

When it comes to game-day snacks (happy March Madness season!), buffalo wings are a classic. But for Cameron Diaz, chicken can take a back seat. Back in October 2020, the actress shared her recipe for buffalo cauliflower “wings” on Instagram—right before the Laker’s playoffs game, of course. And fans took note. It’s the kind of recipe that makes you wonder why we’ve been bothering with buffalo wings this whole time.

Sure, Diaz has her own wine brand, Avaline, (which she expertly pairs with her snack), but she also has a refreshingly laid-back, intuitive approach to cooking. There are no rigid measurements, just flavors that feel right. And this buffalo cauliflower recipe? It’s all about embracing that philosophy while still delivering a serious flavor punch. Here’s how she makes it.

The key to Cameron Diaz’s buffalo cauliflower

Cauliflower is the star here, and Diaz makes sure to give it the respect it deserves. “I love cauliflower,” she says at the start of her cooking demo. But she’s quick to add that if you overcook it, “it just reduces down to zero,” laughing as she explains how it loses all its bulk. To avoid that, she keeps her cauliflower florets on the bigger side, ensuring they stay sturdy enough to hold up to the buffalo sauce.

Diaz starts with a whole head and chops off “that guy” (aka the stem and leaves), before breaking it into florets. “Proportions are everything, this is science, folks,” she quips, stressing the importance of uniform sizing for even cooking. But she’s not too hung up on perfection: “There might be some fun ones, some little crispy ones.”

The secret is in the sauce

Next, Diaz moves on to what she calls “the most delicious sauce,” a straightforward mix of butter and buffalo hot sauce.

“You can’t really mess this up,” she reassures her audience. “It’s butter, hot sauce and cauliflower, and that’s it.” As the butter melts, Diaz stirs in the hot sauce and uses her senses to tell when it’s ready. “This smells really good, so I’m turning off the fire—it’s perfect,” she says. That’s the kind of intuitive cooking we can all get behind.

Roasting to perfection

Diaz is not about setting timers and walking away. She checks her cauliflower the old-fashioned way—by poking it with a fork and taking a bite. Not quite there yet? Another five minutes should do it.

As Diaz reminds us, crowding the pan is a no-go—these little guys need space to crisp, not steam. When it’s roasted to perfection, she takes it out and tosses the hot florets in the buffalo sauce, reserving some for extra dipping later. But she’s not done yet—because what’s buffalo cauliflower without that last little kick? Back into the oven it goes for a final broil, just to add some fire and crispiness. “Why not? I’m crazy like that,” she laughs.

How to make Cameron Diaz’s buffalo cauliflower

Cameron Diaz may be known for her Hollywood career, but she clearly has some serious kitchen skills, too. We wrote up her easy recipe below.

Ingredients:

• 1 head of cauliflower, cut into large florets
• 1 Tbs. olive oil
• ½ tsp. garlic powder
• ½ tsp onion powder
• ½ tsp. paprika
• ½ tsp. kosher salt
• 2 Tbs. butter
• ½ cup buffalo wing hot sauce

Directions:

• Total time: 30 minutes
• Yield: 4-6 servings

1. Preheat your oven to 425° F, then line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, then combine garlic powder, onion powder, paprika and salt in a small bowl. Sprinkle the seasoning on to coat.
3. Spread the florets out on the baking sheet, making sure they aren’t touching. Roast for about 20 to 25 minutes, checking for tenderness with a fork.
4. While the cauliflower roasts, melt butter in a saucepan and mix in hot sauce. Stir well until fragrant, then set aside.
5. Remove the cauliflower from the oven and transfer to a bowl. Toss it in the buffalo sauce, coating evenly.
6. Return to the oven on broil for three to five minutes to crisp up. Serve hot with ranch dressing and enjoy!

Pro tip: No buffalo dish is complete without a cooling sidekick, and Diaz has strong feelings about ranch dressing. She’s all for the classic “sour cream with a [ranch] packet” method but also suggests Greek yogurt for a healthier twist. You can also use your favorite store bought bottle. Diaz preps the ranch ahead of time, letting it chill in the fridge to let the flavors meld.

One taste, and Diaz is sold. “Oh my god, it’s so good,” she raves. And in a moment of pure buffalo sauce enlightenment, she asks the question we’ve all pondered: “Why are we messing around with chickens?”