Spicy Buffalo Cauliflower Bites (Printable Version)
Crispy baked cauliflower florets tossed in a spicy buffalo sauce for a flavorful snack.
# What You'll 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 black pepper
→ Buffalo Sauce
09 - 1/2 cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup
→ Garnish (optional)
12 - 2 tablespoons chopped fresh parsley
13 - Celery sticks, for serving
14 - Ranch or blue cheese dressing, for dipping
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add the cauliflower florets to the batter and toss thoroughly to ensure even coating.
04 - Spread the coated cauliflower in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping the florets halfway through, until they turn golden and crispy.
05 - While the florets bake, whisk together the hot sauce, melted butter, and honey or maple syrup in a small bowl until combined.
06 - Remove the cauliflower from the oven and gently toss with the buffalo sauce until evenly coated.
07 - Return the coated florets to the baking sheet and bake for an additional 10 minutes until extra crispy.
08 - Sprinkle chopped fresh parsley over the florets and serve hot with celery sticks and your preferred dressing.
# Expert Insights:
01 -
- Crispy outside, tender inside, with none of the guilt that comes after a plate of fried wings.
- The buffalo sauce clings to every crevice, delivering that addictive tangy heat in every bite.
- Its versatile enough for game day, weeknight snacking, or impressing vegetarian friends who miss bar food.
02 -
- Dont crowd the baking sheet or the florets will steam instead of crisp. Use two trays if you need to.
- Flip them halfway through the first bake or youll get one golden side and one pale, soggy side.
- Toss gently in the sauce. If you stir too hard, the batter can peel off and youll lose all that crunch.
03 -
- Pat the cauliflower dry before battering to help the coating stick better and crisp up faster.
- Use parchment paper, not foil. The florets can stick to foil and lose their crispy bottoms when you try to peel them off.
- Make a double batch of the buffalo sauce and keep it on the side for dipping or drizzling.