Cut cauliflower head into bite-sized florets and place in a large bowl. Add buffalo sauce and toss to coat, adding more sauce as needed. Cauliflower should be lightly coated in sauce. Season with salt and pepper.
Pour cauliflower onto a parchment lined baking sheet and spread into a single layer. Bake for 18 minutes, then test cauliflower by piercing with a fork. If needed, continue cooking until cauliflower is tender-crisp. Then, turn on broiler and cook for an additional 2-3 minutes, or until cauliflower is lightly browned and crisp around the edges.
Optionally, serve with blue cheese or ranch dressing.
*start with ⅓ cup of buffalo sauce and add more as needed based on the size of your cauliflower head. Cauliflower can also be tossed in more buffalo sauce before serving if desired.
Baking time will vary based on size of cauliflower florets. The larger the cauliflower pieces, the longer they will take to cook through.
Baking too long will cause your cauliflower to be mushy and overcooked, so check occasionally by trying to pierce your cauliflower with a fork. A perfectly cooked piece of cauliflower can be pierced through with little resistance, but will not fall apart.