The Spicy Buffalo Cauliflower That Brings the California Pizza Kitchen Vibe Home
There’s a reason California Pizza Kitchen has remained a go-to for flavor-forward, California-inspired dishes for decades. Their laid-back, West Coast vibe mixed with inventive menu offerings has earned them a cult following—and few dishes showcase their knack for bold innovation like their Spicy Buffalo Cauliflower. With its crispy texture, fiery buffalo punch, and creamy, cooling drizzle, this appetizer is a fan favorite for good reason. And now, you can bring that exact same CPK experience right to your own table.
Our version of this beloved dish mirrors everything that makes the original at California Pizza Kitchen unforgettable—minus the traffic, the wait time, or the restaurant bill. It’s the kind of recipe that brings restaurant-quality results to your kitchen without compromise.
The Legacy of California Pizza Kitchen: Where Bold Flavors and California Cool Collide
California Pizza Kitchen, affectionately known as CPK, was born in Beverly Hills in 1985. Its founders, Larry Flax and Rick Rosenfield, were two former federal prosecutors with a dream: to reinvent the American pizza experience by adding fresh, unexpected ingredients and global flavors. From Thai Chicken to Jamaican Jerk, their pizzas turned heads—and won hearts.
But what’s kept customers loyal over the years is more than just pizza. CPK has always been ahead of the curve when it comes to creating crave-worthy, veggie-forward dishes that cater to the modern palate. That’s where the Spicy Buffalo Cauliflower comes in. It’s not just a side dish—it’s a statement. It’s comfort food meets California health consciousness, wrapped in bold buffalo flavor and plated like a work of art.
Why This Spicy Buffalo Cauliflower Tastes Like the Real Deal
This version of California Pizza Kitchen’s Spicy Buffalo Cauliflower recipe doesn’t cut corners. Everything from the crisp exterior to the tangy-hot buffalo glaze and cool buttermilk ranch drizzle has been crafted to mirror the original. It’s the perfect appetizer for entertaining, game day snacking, or when you’re just craving something fiery, indulgent, and just a little bit wholesome.
The secret to the restaurant-style vibe is in the texture and balance. Crunchy yet tender cauliflower bites tossed in just the right amount of spicy heat, finished with a rich, creamy ranch dressing and crumbled blue cheese and a scattering of green onions—it’s the perfect bite every time. Serve it with crisp celery sticks for the full effect, and you might just forget you’re not at a CPK booth with palm trees outside the window.
The Perfect Appetizer for Every Occasion
Whether you’re hosting a dinner party or looking to recreate your favorite California Pizza Kitchen memories, this Spicy Buffalo Cauliflower recipe is a crowd-pleaser with universal appeal. It’s vegetarian, totally satisfying, and aligns with the California lifestyle CPK is known for—fresh, fun, and fearless in flavor.
Want to elevate your plant-based cooking game? This is your go-to. It’s great for those looking for meatless Monday ideas, spicy food lovers, or anyone who appreciates gourmet flavor with a casual twist.
Bring a Taste of California Pizza Kitchen to Your Kitchen
You don’t need to book a flight to LAX to experience the bold, breezy flavors of California cuisine. With this Spicy Buffalo Cauliflower recipe, you can channel the essence of California Pizza Kitchen from your own stove. It’s bold, zesty, addictive—and every bite brings the restaurant’s signature flair right to your plate.
Recreate the CPK experience with restaurant-quality results and let this spicy, tangy cauliflower dish become a new favorite in your rotation. If you’ve been searching for the ultimate buffalo cauliflower appetizer that truly tastes like it came from California Pizza Kitchen, this is the one to bookmark.
For more CPK recipes, check out their Mexican Street Corn Salad and their Shishito Peppers!
Ingredients
- 1 large head of cauliflower, cut into florets of uniform size
- 2 scallions, julienned thinly and cut 2 inches in length
- 2 celery stalks, julienned thinly and cut 2 inches in length
- Marie’s Creamy Ranch Dressing (or your favorite bottled Ranch)
- 3 TBL crumbled Gorgonzola cheese
- 1 TBL fresh cilantro, chopped
- 4 TBL unsalted butter
- 1 cup Hoy Fong Sriracha
- 3 dashes of soy sauce
- 1 lime, juiced
- 1 TBL sugar
- 2 cups flour
- 2 cups buttermilk
- 2 pinches Kosher salt
- 3 cranks of cracked black pepper
- Canola Oil for frying
Instructions
Drop cauliflower florets into a steam bath for 4 minutes (until fork tender). Remove from steam and refrigerate.
On a low heat, in a medium sized saucepan, melt the butter. Add the Sriracha, soy sauce, lime juice and sugar. Reduce by 1/3 for 1 ½ minutes. Take off the heat and set aside.
Batter and Fry Instructions:
Mix, until smooth, the flour, buttermilk, salt, and black pepper.
In a wok or large stock pot, heat 2” of canola oil to 365 degrees. Coat, completely, each floret in the batter and carefully drop the battered florets into the fry oil. Work in batches, so to not overcrowd the fry oil. Once the cauliflower is a golden-brown color, about 3 minutes, remove from the oil and set aside on a drainage rack. Use a splatter screen to reduce the fry mess. Repeat the process until all the florets are crispy-fried.
In a large stainless-steel bowl, toss the fried cauliflower florets with the Spicy Buffalo Sauce until well coated.
To Plate:
Spoon 2 TBL of Marie's Ranch Dressing over the surface of the plate. Top the Ranch with the Spicy Buffalo Cauliflower. Sprinkle crumbled gorgonzola and fresh cilantro over the top. Lay the celery and scallions over the cauliflower.
*Tip: To make the celery and scallions “curl” like they do at CPK, place them in an ice bath for ½ hour.
FULL VIDEO TUTORIAL
