Best Buffalo Cauliflower Bites
Kinda' spicy, ultra crispy, and oh-so-delicious, these Buffalo Cauliflower Bites are always a hit at any Super Bowl or game day party! Florets are tossed in a simple batter of flour, water and seasonings, baked in the oven until crispy, and then coated in a homemade buffalo sauce.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Appetizer, Dinner, Side Dish, Snack
Cuisine: American
Servings: 8 servings
Battered Cauliflower
- ¾ cup water
- ¾ cup flour all purpose or gluten-free
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- 1 tsp. salt to taste
- 1 large head cauliflower cut into florets, about 6 cups
Buffalo Sauce
- ½ cup Frank’s hot sauce
- 2 Tbsp. butter melted
- ½ tsp. garlic powder
- ½ tsp. salt to taste
Preheat oven to 450 degrees.
Batter Cauliflower: In a large bowl whisk together water, flour, ½ teaspoon garlic powder, onion powder, paprika, and 1 teaspoon salt. Add cauliflower florets and toss until well coated.
¾ cup water, ¾ cup flour, ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. paprika, 1 tsp. salt, 1 large head cauliflower
Bake in Oven: Line a large baking sheet with parchment paper and spread cauliflower out in a single layer. (Make sure none of them are touching or else they won't crisp up!) Bake in preheated oven for 20-22 minutes, or until batter becomes crispy.
Mix Buffalo Sauce: While cauliflower is baking combine hot sauce, melted butter, ½ teaspoon garlic powder and ½ teaspoon salt in another large bowl. Whisk until well combined.
½ cup Frank’s hot sauce, 2 Tbsp. butter, ½ tsp. garlic powder, ½ tsp. salt
Toss and Bake: Add baked cauliflower to the bowl with buffalo sauce and toss to combine. Return cauliflower back to the parchment paper-lined baking sheet and bake for an additional 10-15 minutes. (If cauliflower is on the soggier side, keep baking and checking in 5 minute intervals.)
Serve buffalo cauliflower bites immediately with homemade ranch dressing, vegan if needed, and celery sticks. Enjoy!
- Frank’s hot sauce, Crystal hot sauce, and Sriracha sauce all work in this recipe.
- Can use vegan “butter” sticks if vegan or dairy-free.
Prep-Ahead Instructions
Chop the cauliflower into florets, mix the flour and dry seasonings, and make up the sauce in advance.
Storage Directions
Arrange leftovers in a single layer in a large plastic, airtight container. Place pieces of wax paper between the layers to prevent them from sticking together. Refrigerate for up to 3-5 days.
To freeze, seal in an airtight freezer-safe container with parchment paper separating any layers. They can be frozen for up to 3 months. But do note, the texture will change drastically once thawed! For the crispiest results, return the bites to a baking sheet and bake, uncovered, at 350°F or until heated through. This should take about 10-15 minutes.
Recipe Tips
-
- Cut big. Shoot for slightly larger florets to get the perfect cauliflower-to-coating ratio.
- Mix well. Using a whisk to mix both the batter and the sauce ensures all of the ingredients are evenly dispersed.
- Pick a favorite. Choose a spicy sauce you love the flavor of since it makes up the majority of the taste.
- Elevate the florets. Bake the cauliflower on a wire rack so the hot air can completely surround all sides for the crispiest results.
- Save time. Prepare the cauliflower, mix the dry batter ingredients, and make the sauce in advance.
Calories: 84kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 863mg | Potassium: 205mg | Fiber: 3g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 1mg