Description
Buffalo Cauliflower Bites
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 4
Ingredients
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1 large head cauliflower, cut into bite-sized florets (~ping-pong ball size)
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¾ cup all-purpose flour (or gluten-free flour blend)
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¾ cup cold water (or sparkling water for extra crispiness)
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1 tsp garlic powder
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½ tsp paprika (smoked paprika optional)
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Salt & pepper, to taste
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1 cup buffalo sauce (store-bought or homemade)
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1 tbsp butter (or vegan butter/olive oil)
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Olive oil spray
Instructions
1. Preheat & Prep
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper. Optional: place a wire rack on top for extra crispiness.
2. Make the Batter
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Whisk together flour, water, garlic powder, paprika, salt, and pepper until smooth.
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Let rest 5 minutes for crispier coating.
3. Coat the Cauliflower
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Toss florets in batter until evenly coated.
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Shake off excess and arrange on baking sheet in a single layer.
4. First Bake
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Spray florets lightly with olive oil.
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Bake 20 minutes, flipping halfway, until golden and firm.
5. Make Buffalo Sauce
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Warm buffalo sauce and butter together in a small saucepan until smooth.
6. Toss & Final Bake
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Transfer baked cauliflower to a bowl, pour sauce over, and toss gently.
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Spread back on the baking sheet and bake 10–15 minutes until sauce is set and edges are deep reddish-brown.
7. Serve
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Serve immediately with ranch or blue cheese dressing and optional celery sticks.
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Garnish with parsley or chives for color.
Notes
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Honey Sriracha: Swap buffalo sauce for ½ cup sriracha + ¼ cup honey.
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BBQ Bites: Use barbecue sauce instead of buffalo.
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Vegan: Use vegan butter and a dairy-free dressing.
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Parmesan Herb: Sprinkle grated Parmesan + Italian seasoning before final bake.
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Air Fryer: Batter and air fry at 375°F (190°C) for 12–15 min, toss in sauce, then 3–5 min more.