Championship Buffalo Cauliflower Bites (Printable)
Crispy, spicy cauliflower florets baked and coated in tangy buffalo sauce—ideal for snacking or appetizers.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 3/4 cup water
10 - 1 tablespoon olive oil
→ Buffalo Sauce
11 - 1/2 cup hot sauce (such as Franks RedHot)
12 - 2 tablespoons unsalted butter, melted
13 - 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
→ To Serve
14 - 2 tablespoons chopped fresh chives or parsley (optional)
15 - Ranch or blue cheese dressing, for dipping
16 - Celery sticks and carrot sticks
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, water, and olive oil until a smooth batter forms.
03 - Add the cauliflower florets to the batter and toss until well coated.
04 - Arrange the battered cauliflower on the prepared baking sheet in a single layer, shaking off excess batter as needed.
05 - Bake for 20 minutes, flipping halfway through, until golden and crisp.
06 - Meanwhile, in a small bowl, whisk together hot sauce, melted butter, and honey or maple syrup (if using).
07 - Remove the cauliflower from the oven and transfer to a large clean bowl. Pour the buffalo sauce over and toss to coat evenly.
08 - Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes, until slightly caramelized and extra crispy.
09 - Garnish with chopped chives or parsley if desired. Serve hot with ranch or blue cheese dressing and vegetable sticks.
# Expert Hints:
01 -
- They capture everything great about buffalo wings without the messy bones or meat
- The batter creates this incredible crunch that actually stays crispy even after saucing
02 -
- Overcrowding the baking sheet is the fastest way to end up with soggy cauliflower instead of crispy bites
- Letting the batter sit for 5 minutes before tossing actually makes it adhere better
- The cauliflower needs to be hot when tossed with sauce or it wont coat properly
03 -
- Use a rimmed baking sheet to contain any sauce drips during the second bake
- Room temperature cauliflower coats more evenly than cold from the fridge