Championship Buffalo Cauliflower Bites (Printable)
Crispy, spicy cauliflower bites in tangy buffalo sauce, perfect for flavorful snacking and 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)
→ 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 Steps:
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 Advice:
01 -
- They satisfy that craving for something crispy and spicy without the heaviness of fried food
- Perfect for feeding a crowd since they disappear fast and everyone asks for the recipe
02 -
- Crowding the baking sheet is the fastest way to soggy cauliflower, give each piece some breathing room
- Letting them cool slightly on the pan helps the coating set before tossing in sauce, otherwise they can get a bit mushy
03 -
- Pat the cauliflower completely dry before battering for the crispest results
- Room temperature batter clings better than cold, so let it sit while the oven preheats