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Recipe card image of Sheet Pan Buffalo Chicken & Cauliflower with ranch.

Sheet Pan Buffalo Chicken & Cauliflower

This Sheet Pan Buffalo Chicken & Cauliflower recipe is spicy, savory, and stress-free. It’s a one-pan dinner that’s perfect for busy nights and packed with bold flavor and easy cleanup.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 large chicken breasts cut into bite-sized chunks
  • 1 head cauliflower cut into florets
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
Buffalo Sauce
  • 1/3 cup hot sauce like Frank’s RedHot
  • 3 Tbsp melted butter or vegan butter for dairy-free
  • 1 Tbsp honey or maple syrup for vegan option
Serving
  • ranch or blue cheese dressing
  • fresh celery sticks
  • chopped parsley for garnish

Equipment

  • Sheet pan
  • Mixing Bowls
  • Parchment paper
  • Tongs

Method
 

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. Toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the sheet pan.
  3. Season chicken chunks with a bit of olive oil, salt, and pepper. Add to the pan beside the cauliflower.
  4. Roast for 20 minutes, flipping halfway through, until chicken is golden and cauliflower is crisp at the edges.
  5. In a small bowl, whisk together hot sauce, melted butter, and honey or maple syrup to make the buffalo sauce.
  6. Pour buffalo sauce over the chicken and cauliflower. Toss gently using tongs to coat everything evenly.
  7. Return the pan to the oven and bake an additional 5–7 minutes, until sauce caramelizes slightly.
  8. Serve hot, garnished with chopped parsley and a side of ranch or blue cheese dressing. Add celery sticks if desired.

Notes

Make it vegan by swapping chicken with tofu or chickpeas, butter with vegan butter, and honey with maple syrup. For a lower-carb version, serve over cauliflower rice. Double the sauce for extra heat and flavor!