Buffalo Cauliflower Bites (Printable)
Crispy baked cauliflower florets tossed in tangy buffalo sauce for a spicy, flavorful vegetarian appetizer.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Buffalo Sauce
09 - 1/2 cup hot sauce (such as Franks RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup (optional, for mild sweetness)
→ To Serve
12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing (optional)
# How To Cook:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until you have a smooth batter.
03 - Add cauliflower florets to the batter and toss until well coated.
04 - Arrange the battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through, until just starting to brown.
06 - While cauliflower bakes, mix hot sauce, melted butter, and honey (if using) in a small bowl.
07 - Remove cauliflower from the oven and gently toss with buffalo sauce until well coated. Return to the baking sheet.
08 - Bake for an additional 10 minutes, or until crispy and lightly browned.
09 - Serve hot with celery, carrot sticks, and your favorite dipping sauce.
# Expert Tips:
01 -
- They satisfy that intense craving for buffalo wings without the meat, and even my wing-loving friends didnt notice the difference
- The crispy battered texture holds up beautifully against that tangy, buttery sauce, creating the perfect finger food experience
02 -
- Crowding the baking sheet is the fastest way to end up with sad, steamed cauliflower instead of crispy bites
- Letting the battered cauliflower sit in the hot sauce for too long before the final bake will make everything soggy
03 -
- Room temperature cauliflower absorbs batter better, so take it out of the fridge while you preheat the oven
- Letting the sauced cauliflower rest on a wire rack for 5 minutes before serving keeps the bottom from getting soggy