Crispy Baked Cauliflower Bites (Printable View)
Golden cauliflower florets baked crisp and tossed in spicy buffalo sauce for a flavorful bite.
# What You Need:
→ Cauliflower
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 ground black pepper
→ Breading
09 - 1 cup panko breadcrumbs
→ Buffalo Sauce
10 - 1/2 cup hot sauce (such as Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)
→ To Serve (Optional)
13 - Ranch or blue cheese dressing
14 - Celery sticks
15 - Carrot sticks
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Add cauliflower florets to the batter. Toss gently until each piece is evenly coated with the batter mixture.
04 - Place panko breadcrumbs in a shallow bowl. Dip each battered floret into breadcrumbs, pressing gently to ensure the coating adheres thoroughly.
05 - Arrange coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, turning once halfway through cooking time, until golden and crispy.
06 - While cauliflower bakes, whisk together hot sauce, melted butter, and honey or maple syrup (if using) in a small bowl until fully incorporated.
07 - Remove baked cauliflower from oven. Transfer to a clean bowl and toss gently with buffalo sauce until evenly coated.
08 - Return sauce-coated cauliflower to the baking sheet. Bake for an additional 5 to 8 minutes until edges are crispy and sauce is set.
09 - Serve immediately while hot and crispy. Accompany with ranch or blue cheese dressing, celery sticks, and carrot sticks if desired.
# Expert Advice:
01 -
- That crunch when you bite down is absolutely addictive, like eating something fried but without all the grease splattering your stovetop
- The spicy tangy sauce clings perfectly to every nook and cranny, turning humble cauliflower into something people actually fight over at parties
02 -
- Overcrowding the baking sheet is the fastest way to end up with soggy cauliflower, use two sheets if you need to
- Letting the battered florets sit in the panko too long makes the coating get gummy, so bread them right before baking
03 -
- Pat your cauliflower completely dry before starting, any water on the florets keeps the batter from sticking properly
- Skip the honey if you want an extra spicy kick, or add another teaspoon of hot sauce to the mixture