Crispy Baked Cauliflower Bites

My roommate walked in while I was pulling these from the oven, actually laughed out loud, and asked if I'd secretly ordered wings from our favorite sports bar. That's when I knew this cauliflower experiment had worked.

Last Super Bowl, I made three batches. By halftime, my friend Sarah who swore she hated cauliflower was guarding the platter like it contained gold bullion.

Ingredients

• 1 large head cauliflower: Cut into generous bite sized pieces, not too small or they'll shrink too much during baking
• 3/4 cup all-purpose flour: Creates the adhesive base that holds everything together
• 3/4 cup water: Adjust slightly if needed to get a pancake batter consistency
• 1 teaspoon garlic powder: Don't use fresh garlic here, it'll burn in the oven
• 1 teaspoon smoked paprika: This gives that subtle smoky depth usually missing from veggie versions
• 1/2 teaspoon onion powder: Rounds out the savory flavor profile
• 1/2 teaspoon salt: Essential for flavor since cauliflower is naturally mild
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1 cup panko breadcrumbs: Japanese breadcrumbs create that lighter crunchier exterior
• 1/2 cup hot sauce: Franks is classic but whatever you keep in your fridge works
• 2 tablespoons unsalted butter, melted: Use plant-based butter to keep it vegan
• 1 tablespoon honey: The secret ingredient that tames the heat just right

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup

Make the batter:

Whisk flour, water, garlic powder, smoked paprika, onion powder, salt, and pepper until smooth

Coat the cauliflower:

Toss florets in the batter until every piece is evenly covered

Add the crunch:

Press each piece into panko, coating completely and shaking off excess

First bake:

Arrange in a single layer and bake 20 minutes, flipping halfway for even browning

Warm the sauce:

Mix hot sauce, melted butter, and honey over low heat until combined

Sauce them up:

Toss baked cauliflower with the Buffalo sauce until well coated

Final crisp:

Return to oven for 10 more minutes until sauce is sticky and edges are caramelized

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My niece who turns her nose up at anything with cauliflower ate eleven of these at dinner last night. Eleven.

Make Ahead Magic

You can bread the cauliflower and store it raw in the fridge for up to 24 hours before baking. Just don't sauce it until the final 10 minutes or they'll get soggy.

Serving Ideas

I've tucked these into wraps with lettuce and ranch, served them over salads for lunch, and watched them disappear from platters at parties. The celery and carrot sticks aren't just tradition, that crunch is actually perfect alongside.

Spice Level Adjustments

Start with less hot sauce if you're feeding sensitive eaters. You can always serve extra on the side for the heat seekers.

• Add cayenne to the batter if you want to dial up the heat from the start
• Mix blue cheese directly into the sauce for a restaurant style twist
• Squeeze fresh lime over everything right before serving for brightness

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These have become my go to for everything from Tuesday night snacks to feeding hungry crowds on game day.

Recipe Questions & Answers

→ How do I achieve a crispy coating on cauliflower bites?

Use a batter made with flour and spices, then coat with panko breadcrumbs before baking at a high temperature to develop a golden, crunchy texture.

→ Can I make the sauce less spicy?

Adjust the amount of hot sauce or add honey to balance the heat with a touch of sweetness.

→ What are good accompaniments for these cauliflower bites?

Celery and carrot sticks pair well, along with creamy dressings like ranch or blue cheese for dipping.

→ How can I make these bites vegan?

Swap butter with plant-based alternatives and use honey substitutes like agave syrup to keep it fully plant-based.

→ Is it possible to make a gluten-free version?

Replace all-purpose flour and panko breadcrumbs with gluten-free alternatives to maintain crispiness without gluten.