Buffalo Cauliflower Bites (Printable View)
Crispy baked cauliflower florets coated in spicy tangy buffalo sauce for a perfect appetizer or snack.
# 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 Steps:
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 smooth.
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 Advice:
01 -
- Crispy on the outside, tender on the inside without any deep frying mess
- That perfect spicy tangy kick that keeps everyone reaching for more
02 -
- Crowding the baking sheet is the fastest way to end up with soggy cauliflower
- Let them cool for just 5 minutes before serving to achieve maximum crispiness
03 -
- Pat the cauliflower dry before battering for better adhesion
- Use tongs to toss with sauce so the coating does not get knocked off